Potatoes, french fried, shoestring, 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
56620	-	Water
23150	-	Starch
6760	-	Total lipid (fat)
4042	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2900	-	Protein
2800	-	Fiber, total dietary
2070	-	ASH, TOTAL
682	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
543	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
505	-	Potassium, K
400	-	Sodium, Na
322	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
310	-	Sugars, total
210	-	Sucrose
112	-	Phosphorus, P
100	-	Glucose (dextrose)
25	-	Magnesium, Mg
24	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
22	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
21	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
14.2	-	Vitamin C
12	-	Calcium, Ca
9	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
7	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
2.28	-	Niacin
0.8	-	Iron, Fe
0.65	-	Tocopherol, delta
0.554	-	Pantothenic acid
0.49	-	Tocopherol, gamma
0.43	-	Zinc, Zn
0.192	-	Vitamin B-6
0.187	-	Manganese, Mn
0.16	-	Vitamin E (alpha-tocopherol)
0.129	-	Thiamin
0.114	-	Copper, Cu
0.034	-	Riboflavin
0.033	-	Folic acid
0.019600000000000003	-	Dihydrophylloquinone
0.01	-	Tocopherol, beta
0.01	-	Tocotrienol, alpha
0.0027	-	Vitamin K (phylloquinone)