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Large portion of deep-fried potatoes
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
305
KCAL / 100G
Carbs
40.8g
· 53%
Protein
3.4g
· 4%
Fat
14.8g
· 43%
Fiber
3.8g
Vitamins
B6
0.32mg · 19% DV
B3
2.5mg · 16% DV
Vitamin E
2.1mg · 14% DV
B5
0.45mg · 9% DV
Minerals
Sodium
390mg · 17% DV
Potassium ⭐
570mg · 17% DV
Phosphorus
98mg · 14% DV
Magnesium
28mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
7.1g
POLYUNSATURATED
4.8g
Omega 6:3 ratio 46:1
Above the ideal 4:1 (46:1).
After frying, trapped steam softens the crisp outer layer as it sits. Keeping the fries in a closed container or bag makes that happen faster.
An oven, air fryer, or hot pan usually works best for restoring texture. A microwave reheats them quickly but often leaves them soft.
Before training, they may feel heavy for some people because fatty foods can slow digestion. After training, they are better paired with a protein source rather than eaten alone.
They are usually better thought of as a side or snack than a complete meal. Adding protein and some vegetables makes the meal more balanced and filling.
Yogurt-based or lighter dips are often a more balanced choice than rich mayonnaise-based sauces. Sweet sauces can also add extra carbohydrates on top of the fries.
That combination raises the overall fat content and energy density of the meal. For some people, that can lead to sluggishness or a very full feeling afterward.
Yes, cooked fries can be frozen, but the texture is usually not as good after thawing. Reheating them straight from frozen in an oven or air fryer tends to work best.
If they have only been sitting out briefly, the main issue is usually texture rather than safety. If they have been left at room temperature for a long time, it is safer to discard them.
Not necessarily, because frying makes them much more energy-dense than plain potatoes. Portion size matters, especially if you eat them often.
People with reflux, sensitive digestion, or those trying to limit greasy and salty foods may tolerate them less well. They are usually best kept as an occasional food rather than a routine one.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.