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Deep-fried crinkle-cut potatoes; high in carbohydrates and fat.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
312
KCAL / 100G
Carbs
41.4g
· 53%
Protein
3.4g
· 4%
Fat
15g
· 43%
Fiber
3.8g
Vitamins
B6
0.3mg · 18% DV
B3
2.4mg · 15% DV
B1
0.11mg · 9% DV
B5
0.45mg · 9% DV
Minerals
Phosphorus
95mg · 14% DV
Potassium ⭐
470mg · 14% DV
Sodium
210mg · 9% 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.3g
MONOUNSATURATED
6.1g
POLYUNSATURATED
3.8g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
Both work well; an air fryer usually gives a crispier surface faster, while an oven is more practical for larger batches. For the best texture, spread the fries in a single layer rather than crowding them.
Overcrowding traps steam and softens the surface. Cook them in one layer, turn or shake halfway through, and salt near the end for a crisper result.
Usually no; most are designed to be cooked straight from frozen. Thawing first can make the surface wet and reduce crispness.
They can keep for a while if the bag is tightly sealed, but quality is best when you follow the storage guidance on the package. Once thawed, refreezing is not recommended because it hurts texture and may affect food safety.
On their own, they are mostly a carb-and-fat food, so pairing them with a protein source such as eggs, yogurt dip, tofu, beans, or grilled meat can make the meal more balanced. Adding salad or other vegetables also helps with fullness and variety.
Right before training, fatty foods can feel heavy for some people. They usually fit better as part of a regular meal, especially when paired with protein and vegetables.
Yes for texture: the ridges create more surface area, which can make them seem crispier and hold sauces better. Nutritionally, though, the bigger factors are the oil used, any pre-frying, and the final cooking method.
Eating them occasionally is different from relying on them daily. Because they are a processed food, they are better treated as an occasional side than a staple carbohydrate source.
Dips can make the portion easier to overeat without noticing. Mayonnaise in particular increases the meal’s fat and energy density, while yogurt-based dips are often a lighter option.
People who struggle with portion control, eat a lot of processed foods, or get indigestion from fatty meals may want to be more mindful. For children, they are generally better as an occasional food than an everyday habit.
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.