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Small portion fast-food french fries
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
312
KCAL / 100G
Carbs
41g
· 52%
Protein
3.4g
· 4%
Fat
15g
· 44%
Fiber
3.8g
Vitamins
B6
0.3mg · 18% DV
B3
1.8mg · 11% DV
B1
0.11mg · 9% DV
Vitamin E
1.2mg · 8% DV
Minerals
Potassium ⭐
520mg · 15% DV
Sodium
330mg · 14% DV
Phosphorus
85mg · 12% DV
Iron
1mg · 6% 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
— Not 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
2.3g
MONOUNSATURATED
6.1g
POLYUNSATURATED
3.5g
Omega 6:3 ratio 42.5:1
Above the ideal 4:1 (42.5:1).
They are usually at their crispiest right after serving. As they sit in the bag, trapped steam softens the surface.
Yes, but an oven or air fryer works better than a microwave. Reheating can improve texture somewhat, though they rarely return to their just-cooked quality.
They can be frozen, but the texture often becomes noticeably worse after thawing and reheating. For best taste and crunch, they are better eaten fresh.
Yes, sauces can change the overall meal more than people expect. Mayo-based sauces add more richness and fat, while sweet or salty sauces can increase total intake in other ways.
Before training, fried foods may feel heavy for some people. After training, fries alone are not the most balanced recovery option, so pairing them with a protein source makes more sense.
For some people, yes. Fried foods can feel heavier in the evening, especially if you are prone to reflux, indigestion, or stomach sensitivity.
Not always. The crispy, salty, highly palatable texture can make them easier to eat quickly, which may reduce the feeling of fullness for some people.
Deep frying, added salt, and standardized processing create a stronger flavor and texture profile. That combination often makes them seem more craveable than plain oven-baked potatoes.
People who are limiting fried foods, salt, or overall processed food intake may want to eat them less often. They may also be less comfortable for those with reflux or sensitive digestion.
Pairing them with a protein source such as grilled chicken, a bean-based option, or yogurt can make the meal more balanced. Adding vegetables on the side can also improve overall fullness and variety.
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.