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Source of carbohydrates; contains sodium
CALORIES
GI
POTASSIUM
FIBER
100 g of Frozen crispy French fries has 152 calories. It contains 23.9 g of carbs, 2.3 g of protein, 4.7 g of fat and 2.2 g of fiber. Its 0.2 mg of B6 covers 13% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
Selected: 100 g
152
KCAL / 100G
Carbs
23.9g
· 9% DV
Protein
2.3g
· 5% DV
Fat
4.7g
· 6% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 6% · Fat 29%
Vitamins
B6
0.22mg · 13% DV
B1
0.09mg · 8% DV
B3
1.35mg · 8% DV
Vitamin C
7.2mg · 8% DV
Minerals
Sodium
285mg · 12% DV
Potassium ⭐
410mg · 12% DV
Phosphorus
57mg · 8% DV
Iron
1mg · 6% DV
Low
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 152 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.
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
0.65g
MONOUNSATURATED
2.05g
POLYUNSATURATED
1.45g
Omega 6:3 ratio 34.5:1
Above the ideal 4:1 (34.5:1).
Both work well, but an air fryer often produces a crisper exterior in less time. In an oven, spread the fries in a single layer and turn them partway through cooking for more even browning.
Usually not. Thawing can make them release moisture and turn soft, so cooking them straight from frozen according to the package directions usually gives the best texture.
Overcrowding the tray, stacking the fries, or using an insufficiently preheated oven traps steam. Leave space between the fries, cook in a single layer, and turn them during cooking.
Most frozen fries have already been partially cooked or treated with oil, so extra oil is not essential. A light spray can improve crispness, but too much oil can make them greasy.
No. Frozen fries are commonly cut, blanched, partially fried, or coated before freezing, which affects their texture and flavour. Homemade fries give you more control over the ingredients, salt, and added oil.
Treat them as a carbohydrate side rather than the main part of the meal. Pair them with vegetables or salad and a protein food such as beans, eggs, yogurt, fish, or tofu.
Fried or oily foods just before training may feel heavy and cause digestive discomfort for some people. After exercise, fries can contribute carbohydrate when paired with a protein-rich food, but they are not a necessary recovery food.
Refreezing thawed uncooked fries is generally not recommended because it can reduce quality and may raise food-safety concerns. If they have been cooked, cool leftovers promptly, refrigerate them, and reheat thoroughly before eating.
Salt levels vary substantially by brand and product style, and some fries are seasoned before packaging. Check the label for salt or sodium and avoid adding extra salt automatically at the table.
People who need to limit salt intake, such as those managing high blood pressure, should compare labels carefully. Because these are processed fries, they are best eaten occasionally rather than as an everyday staple.
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Nutrition data compiled from USDA FoodData Central and scientific sources.