Potato, french-fried, frozen, shoestring, heated in oven

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 Significant amount Priority Nutrient
56620 Water
23150 Starch
6760 Total lipid (fat)
4040 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2900 Protein
2800 Fiber, total dietary
2070 ASH, TOTAL
680 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
540 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
505 Potassium, K
400 Sodium, Na
320 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
310 Sugars, total
210 Sucrose
112 Phosphorus, P
100 Glucose (dextrose)
25 Magnesium, Mg
20 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
20 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
20 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
0.55 Pantothenic acid
0.49 Tocopherol, gamma
0.43 Zinc, Zn
0.19 Vitamin B-6
0.18 Manganese, Mn
0.16 Vitamin E (alpha-tocopherol)
0.12 Thiamin
0.11 Copper, Cu
0.033 Folic acid
0.03 Riboflavin
0.01 Tocopherol, beta
0.0027 Vitamin K (phylloquinone)

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