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Deep-fried frozen potato fries; energy-dense and often salty
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
1.9mg · 12% DV
B1
0.11mg · 9% DV
Vitamin E
1.2mg · 8% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.4g
MONOUNSATURATED
6.1g
POLYUNSATURATED
3.8g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
Most are cut, briefly blanched or partially fried, then frozen before packaging. This makes them convenient and crisp, but also means they are a more processed choice than a plain potato prepared at home.
Arrange them in a single layer without overcrowding the basket, and shake them a few times during cooking. Follow the package temperature and timing guidance so they brown without drying out.
Usually not. They are generally designed to go straight from the freezer into the oven, air fryer, or fryer, and thawing can make them steam and turn out softer.
Most frozen fries already contain some oil, so extra oil is not essential in an oven or air fryer. A light spray may improve browning, but adding a lot of oil makes the finished dish heavier.
They can fit occasionally into a balanced diet, but a fried, processed food is not the best everyday vegetable choice. Limiting frequency and pairing them with protein and vegetables is a more balanced routine.
Pair them with a protein source such as fish, chicken, eggs, tofu, beans, or yogurt-based dishes. Adding a salad or other vegetables also brings more volume and a wider range of fiber-containing foods.
Refreezing thawed fries is not recommended because quality can decline and food-safety risks can increase. Cooked leftovers should be cooled promptly, refrigerated, and reheated thoroughly before eating.
Keep the bag tightly sealed and use the product by the date on the package for best quality. If they are left exposed to air for a long time, freezer burn and ice crystals can reduce flavor and crispness.
Very high heat or overcooking can cause the natural sugars in potato to brown too much. Aim for a golden color rather than deep brown, and avoid eating noticeably burnt pieces.
Yes. Some brands add salt or seasonings during manufacturing, and the amount varies widely between products. People limiting salt for blood pressure or other health reasons should check the label and ingredient list.
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.