Potatoes, French fries, frozen

Energy in 100 g

641 kJ (153 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 66 g
Carbohydrate: 22 g
Fat: 5.2 g
Dietary fibre: 5 g
Protein: 2.2 g
Energy content
Carbohydrate: 58 E%
Fat: 30 E%
Dietary fibre: 6 E%
Protein: 6 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 641 kJ (153 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2045.2 g29%
CarbohydrateMI018122 g58%
Dietary fibre2045 g6%
Protein2042.2 g5%
Alcohol500 g0%
WaterMI014266 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33120.4 g
Sugar, totalMI_SUGAR_NO1.6 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene200 µg
Retinol500 µg
Vitamin D200 µg0 %
Vitamin E2040.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2040.09 mg6 %
Vitamin B2 (riboflavin)200.05 mg3 %
Vitamin B3 (niacin)2042.8 mg
Vitamin B6 (pyridoxine)2040.15 mg8 %
Vitamin B9 (folate)20411 µg3 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)2010 mg9 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)2047 mg0 %
Potassium (K)204512 mg15 %
Sodium (Na)2046 mg
Salt (NaCl)MI01200 g
Phosphorus (P)20456 mg8 %
Magnesium (Mg)20428 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2040.5 mg4 %
Copper (Cu)2040.13 mg14 %
Zinc (Zn)2040.5 mg3 %
Selenium (Se)60a0 µg0 %
Iodine (I)3250 µg0 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0152Vegetable or vegetable product (US CFR)
A0830Potato dish (EUROFIR)
B1218Potato
C0240Root, tuber or bulb, without peel
E0152Divided into pieces
F0014Fully heat-treated
G0001Cooking method not known
H0001Treatment applied not known
J0136Preserved by freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73j
Calculated as the sum of omega-3 fatty acids from reference 204: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1996. Dif. food items. Internal notes.
74j
Calculated as the sum of omega-6 fatty acids from reference 204: National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1996. Dif. food items. Internal notes.
204
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1996. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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