Potatoes, french fried, all types, salt not 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	Significant amount	Priority	Nutrient
61510			Water
20130			Starch
5220			Total lipid (fat)
3224			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2660			Protein
2600			Fiber, total dietary
1900			ASH, TOTAL
548			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
451			Potassium, K
445			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
280			Sugars, total
279			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
180			Sucrose
110			Glucose (dextrose)
97			Phosphorus, P
32			Sodium, Na
26			Magnesium, Mg
21			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
18			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
16			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
13.3			Vitamin C
12			Calcium, Ca
8			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
5			FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
2.218			Niacin
1			FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
0.74			Iron, Fe
0.522			Pantothenic acid
0.49			Tocopherol, delta
0.38			Zinc, Zn
0.36			Tocopherol, gamma
0.21			Manganese, Mn
0.184			Vitamin B-6
0.135			Copper, Cu
0.128			Thiamin
0.11			Vitamin E (alpha-tocopherol)
0.031			Riboflavin
0.028			Folic acid
0.02			Tocotrienol, alpha
0.015099999999999999			Dihydrophylloquinone
0.0025			Vitamin K (phylloquinone)
0.0002			Selenium, Se