Vegetables · SOURCE-BASED NUTRITION
Potatoes, frozen, french fried, par fried, extruded, unprepared nutrition facts
SR Legacy
Potatoes, frozen, french fried, par fried, extruded, unprepared. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 260 kcal | — |
| Protein | 2.83 g | 5.7% |
| Carbohydrate, by difference | 30.2 g | 11% |
| Total lipid (fat) | 15 g | 19.2% |
| Fiber, total dietary | 2.9 g | 10.4% |
| Fatty acids, total saturated | 4.54 g | 22.7% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 490 mg | 21.3% |
| Potassium, K | 430 mg | 9.1% |
| Calcium, Ca | 9 mg | 0.7% |
| Iron, Fe | 1.32 mg | 7.3% |
| Magnesium, Mg | 18 mg | 4.3% |
| Phosphorus, P | 77 mg | 6.2% |
| Zinc, Zn | 0.33 mg | 3% |
| Copper, Cu | 0.03 mg | 3.6% |
| Manganese, Mn | 0.23 mg | 9.9% |
| Selenium, Se | 0.5 µg | 0.9% |
| Vitamin C, total ascorbic acid | 6.3 mg | 7% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Thiamin | 0.07 mg | 6.2% |
| Riboflavin | 0.03 mg | 2.4% |
| Niacin | 2.24 mg | 14% |
| Pantothenic acid | 0.54 mg | 10.8% |
| Vitamin B-6 | 0.18 mg | 10.6% |
| Folate, DFE | 22 µg | 5.5% |
| Vitamin B-12 | 0 µg | 0% |
| Alanine | 0.1 g | — |
| Arginine | 0.13 g | — |
| Ash | 2.13 g | — |
| Aspartic acid | 0.66 g | — |
| Cystine | 0.02 g | — |
| Fatty acids, total monounsaturated | 8.66 g | — |
| Fatty acids, total polyunsaturated | 1.07 g | — |
| Folate, food | 22 µg | — |
| Folate, total | 22 µg | — |
| Folic acid | 0 µg | — |
| Glutamic acid | 0.44 g | — |
| Glycine | 0.1 g | — |
| Histidine | 0.05 g | — |
| Isoleucine | 0.12 g | — |
| Leucine | 0.17 g | — |
| Lysine | 0.15 g | — |
| Methionine | 0.03 g | — |
| MUFA 16:1 | 0.03 g | — |
| MUFA 18:1 | 8.63 g | — |
| Phenylalanine | 0.12 g | — |
| Proline | 0.09 g | — |
| PUFA 18:2 | 1.07 g | — |
| Retinol | 0 µg | — |
| Serine | 0.1 g | — |
| SFA 14:0 | 0.06 g | — |
| SFA 16:0 | 3.52 g | — |
| SFA 18:0 | 0.97 g | — |
| Threonine | 0.13 g | — |
| Tryptophan | 0.04 g | — |
| Tyrosine | 0.07 g | — |
| Valine | 0.14 g | — |
| Vitamin A, IU | 0 iu | — |
| Water | 49.9 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 Niacin (B3) (14% DV), Pantothenic acid (B5) (10.8% DV) and Vitamin B6 (10.6% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Niacin (B3): energy and cell function
This amount provides 2.24 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 referencePantothenic acid (B5): fatty-acid and energy metabolism
This amount provides 0.54 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 referenceVitamin B6: metabolism and brain development
This amount provides 0.18 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 referenceDietary fiber: digestion and fullness
This amount provides 2.9 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
Contributes Niacin (B3)
This amount provides 2.24 mg. Niacin helps enzymes convert food into energy and supports normal cell 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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