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Fat-free, unsalted, airfryer-cooked French fries
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of French Fries (Airfryer, Fat-Free, Unsalted) has 90 calories. It contains 20.5 g of carbs, 2.2 g of protein, 0.1 g of fat and 2.1 g of fiber. Its 11 mg of Vitamin C covers 12% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
90
KCAL / 100G
Carbs
20.5g
· 7% DV
Protein
2.2g
· 4% DV
Fat
0.1g
· 0% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 89% · Protein 10% · Fat 1%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 90 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 6 mg | 0% |
| Total carbohydrate | 20.5 g | 7% |
| Fiber | 2.1 g | 8% |
| Protein | 2.2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 90 kcal |
| 1 piece (thin) | 25 g | 23 kcal |
| 1 piece (thick) | 40 g | 36 kcal |
| 1 serving (small) | 50 g | 45 kcal |
| 100 g | 100 g | 90 kcal |
| 1 serving (large) | 150 g | 135 kcal |
| 1 pack (jumbo) | 200 g | 180 kcal |
| 1 serving (double) | 200 g | 180 kcal |
| 1 serving (triple) | 300 g | 270 kcal |
Calculated from 90 calories per 100 g.
Cook them until golden and tender inside; the time depends on the cut, whether the potatoes are fresh or frozen, and your air fryer. Spread them in a single layer and shake the basket during cooking for more even browning.
Crowding the basket or leaving moisture on the cut potatoes can make them soggy. Dry fresh-cut fries thoroughly, leave space for hot air to circulate, and shake the basket as they cook.
Yes. Cook plain frozen fries without thawing them first, arranging them in a single layer and shaking the basket partway through. Some packaged fries are coated with oil or salt, so they may not match the fat-free, unsalted version.
No, soaking is optional. A brief soak can remove some surface starch and help fresh-cut fries crisp, but dry them very thoroughly afterward; excess water works against browning.
Starchy potatoes, such as russets, usually give fries a crisp exterior and fluffy centre. Cut them to a similar thickness so they cook evenly, especially when you are not using oil to help with browning.
They are made without added oil, but potatoes naturally contain a very small amount of fat. “Fat-free” in this context describes the cooking method, not a guarantee of absolutely zero fat.
Try black pepper, smoked paprika, garlic powder, or dried herbs after cooking. Adding dry seasonings at the end helps them cling to the fries and prevents delicate spices from scorching.
Refrigerate cooled leftovers in a covered container and eat them within a few days. Reheat them in the air fryer to bring back some crispness; a microwave tends to make fries soft.
They generally contain less added fat because they are cooked without oil, and they have no added salt. They are still potato-based, so pair them with vegetables and a protein rather than treating them as a complete meal.
Yes, but potatoes contain carbohydrates and can raise blood glucose. Keeping the portion in line with your meal plan and eating the fries with protein and non-starchy vegetables can help; ask your diabetes dietitian about your individual plan.
Vitamins
Vitamin C
11mg · 12% DV
B6
0.18mg · 11% DV
B3
1.3mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
420mg · 12% DV
Copper
0.09mg · 10% DV
Manganese
0.15mg · 7% DV
Phosphorus
44mg · 6% DV
Sodium
6mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 90 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
French fries (airfryer, fat-free, unsalted) are potato sticks cooked in an air fryer without added oil or salt. They can turn lightly crisp outside while staying soft inside, though the result depends on the potato and how thickly it is cut.
Fries are served around the world as a snack or alongside burgers, sandwiches and other casual meals. Try them with ketchup, or add herbs and spices for flavour without salt. They are mostly a source of carbohydrate, with a little fibre, and contain very little fat when prepared this way. Pair a serving with beans, eggs or another protein-rich dish and vegetables for a more filling, balanced plate.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally 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
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.