Oils & Fats · SOURCE-BASED NUTRITION
Potatoes, hash brown, refrigerated, prepared, pan-fried in canola oil nutrition facts
SR Legacy
Potatoes, hash brown, refrigerated, prepared, pan-fried in canola oil. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
NUTRITION OVERVIEW
About Potatoes, hash brown, refrigerated, prepared, pan-fried in canola oil nutrition
Potatoes, hash brown, refrigerated, prepared, pan-fried in canola oil is a oils & fats food. It provides nutrients including Energy, Protein, Carbohydrate, by difference. Foodmanac shows calories, protein, carbohydrates, fats, vitamins and minerals based on verified nutrition data per 100 g.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 242 kcal | — |
| Protein | 3.24 g | 6.5% |
| Carbohydrate, by difference | 34 g | 12.4% |
| Total lipid (fat) | 10.3 g | 13.2% |
| Fiber, total dietary | 3.6 g | 12.9% |
| Total Sugars | 1.16 g | — |
| Fatty acids, total saturated | 0.81 g | 4% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 77 mg | 3.3% |
| Potassium, K | 704 mg | 15% |
| Calcium, Ca | 10 mg | 0.8% |
| Iron, Fe | 0.74 mg | 4.1% |
| Magnesium, Mg | 32 mg | 7.6% |
| Phosphorus, P | 122 mg | 9.8% |
| Zinc, Zn | 0.63 mg | 5.7% |
| Copper, Cu | 0.11 mg | 11.9% |
| Manganese, Mn | 0.23 mg | 9.8% |
| Vitamin C, total ascorbic acid | 2.7 mg | 3% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 1.68 mg | 11.2% |
| Vitamin K (phylloquinone) | 19.6 µg | 16.3% |
| Thiamin | 0.03 mg | 2.3% |
| Riboflavin | 0.05 mg | 3.8% |
| Niacin | 3.19 mg | 19.9% |
| Pantothenic acid | 0.74 mg | 14.7% |
| Vitamin B-6 | 0.36 mg | 21.4% |
| Vitamin B-12 | 0 µg | 0% |
| Alcohol, ethyl | 0 g | — |
| Ash | 1.91 g | — |
| Caffeine | 0 mg | — |
| Fatty acids, total monounsaturated | 6.57 g | — |
| Fatty acids, total polyunsaturated | 2.86 g | — |
| Fatty acids, total trans | 0.03 g | — |
| Fatty acids, total trans-monoenoic | 0.02 g | — |
| Fatty acids, total trans-polyenoic | 0.02 g | — |
| Fructose | 0.45 g | — |
| Galactose | 0 g | — |
| Glucose | 0.61 g | — |
| Lactose | 0 g | — |
| Maltose | 0 g | — |
| MUFA 15:1 | 0 g | — |
| MUFA 16:1 | 0.02 g | — |
| MUFA 16:1 c | 0.02 g | — |
| MUFA 17:1 | 0.01 g | — |
| MUFA 18:1 | 6.35 g | — |
| MUFA 18:1 c | 6.34 g | — |
| MUFA 20:1 | 0.18 g | — |
| MUFA 22:1 | 0.01 g | — |
| MUFA 22:1 c | 0 g | — |
| MUFA 24:1 c | 0 g | — |
| PUFA 18:2 | 2.06 g | — |
| PUFA 18:2 CLAs | 0.01 g | — |
| PUFA 18:2 n-6 c,c | 2.04 g | — |
| PUFA 18:3 | 0.79 g | — |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.72 g | — |
| PUFA 18:3 n-6 c,c,c | 0.07 g | — |
| PUFA 18:3i | 0 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:2 n-6 c,c | 0.01 g | — |
| PUFA 20:3 | 0 g | — |
| PUFA 20:3 n-3 | 0 g | — |
| PUFA 20:3 n-6 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:4 | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| SFA 10:0 | 0.01 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0.01 g | — |
| SFA 15:0 | 0 g | — |
| SFA 16:0 | 0.46 g | — |
| SFA 17:0 | 0.01 g | — |
| SFA 18:0 | 0.21 g | — |
| SFA 20:0 | 0.06 g | — |
| SFA 22:0 | 0.03 g | — |
| SFA 24:0 | 0.02 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Starch | 26.3 g | — |
| Sucrose | 0 g | — |
| TFA 16:1 t | 0 g | — |
| TFA 18:1 t | 0.01 g | — |
| TFA 18:2 t not further defined | 0.02 g | — |
| TFA 22:1 t | 0.01 g | — |
| Theobromine | 0 mg | — |
| Tocopherol, beta | 0.05 mg | — |
| Tocopherol, delta | 0.14 mg | — |
| Tocopherol, gamma | 3.36 mg | — |
| Tocotrienol, alpha | 0.03 mg | — |
| Tocotrienol, beta | 0 mg | — |
| Tocotrienol, delta | 0 mg | — |
| Tocotrienol, gamma | 0.01 mg | — |
| Vitamin E, added | 0 mg | — |
| Vitamin K (Dihydrophylloquinone) | 0 µg | — |
| Vitamin K (Menaquinone-4) | 0 µg | — |
| Water | 50.6 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin B6 (21.4% DV), Niacin (B3) (19.9% DV) and Vitamin K (16.3% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin B6: metabolism and brain development
This amount provides 0.36 mg. Vitamin B6 supports many enzyme reactions involved in metabolism, brain development and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceNiacin (B3): energy and cell function
This amount provides 3.19 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin K: blood clotting and bone metabolism
This amount provides 19.6 µg. Vitamin K is needed for normal blood clotting and proteins involved in bone metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePotassium: fluid balance and muscles
This amount provides 704 mg. Potassium supports normal cell function, fluid balance, nerve transmission and muscle contraction. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePantothenic acid (B5): fatty-acid and energy metabolism
This amount provides 0.74 mg. Pantothenic acid is needed to make coenzyme A, which is central to fatty-acid and energy metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 3.6 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin B6
This amount provides 0.36 mg. Vitamin B6 supports many enzyme reactions involved in metabolism, brain development and immune function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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