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	Significant amount	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