Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, oven-heated

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Priority	Nutrient
63070	-	Water
19990	-	Starch
5130	-	Total lipid (fat)
3430	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2510	-	Protein
2300	-	Fiber, total dietary
1790	-	ASH, TOTAL
574	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
471	-	Potassium, K
471	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
391	-	Sodium, Na
290	-	Sugars, total
283	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
170	-	Sucrose
120	-	Glucose (dextrose)
97	-	Phosphorus, P
28	-	Magnesium, Mg
19	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
18	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
17	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
13	-	Calcium, Ca
11.8	-	Vitamin C
10	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
6	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
2.135	-	Niacin
0.75	-	Iron, Fe
0.5	-	Tocopherol, delta
0.491	-	Pantothenic acid
0.4	-	Zinc, Zn
0.39	-	Tocopherol, gamma
0.219	-	Manganese, Mn
0.172	-	Vitamin B-6
0.145	-	Copper, Cu
0.122	-	Thiamin
0.1	-	Vitamin E (alpha-tocopherol)
0.031	-	Riboflavin
0.022	-	Folic acid
0.0155	-	Dihydrophylloquinone
0.01	-	Tocopherol, beta
0.01	-	Tocotrienol, alpha
0.0023	-	Vitamin K (phylloquinone)
0.0001	-	Selenium, Se