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Large portion of fries, typically served for sharing.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
312
KCAL / 100G
Carbs
41.2g
· 52%
Protein
3.4g
· 4%
Fat
15.2g
· 44%
Fiber
3.3g
Vitamins
B6
0.25mg · 15% DV
Vitamin E
1.7mg · 11% DV
B3
1.6mg · 10% DV
Vitamin K
12µg · 10% DV
Minerals
Potassium ⭐
570mg · 17% DV
Sodium
260mg · 11% DV
Phosphorus
65mg · 9% DV
Magnesium
28mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
— Not 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
3.2g
MONOUNSATURATED
6.1g
POLYUNSATURATED
4.8g
Omega 6:3 ratio 230:1
Above the ideal 4:1 (230:1).
They are usually a more processed product with added salt, fats, and flavorings. That combination can make them feel more filling but also heavier, especially in large portions.
Usually not right before training, because their fat content can slow digestion and feel uncomfortable during exercise. A lighter carb source is often easier to tolerate beforehand.
Yes, but on their own they are not the most balanced recovery meal. Pairing them with a protein source such as yogurt, milk, eggs, or lean meat makes the meal more useful after exercise.
Add a protein source and some vegetables. For example, having them with grilled protein and a salad can improve fullness and overall meal balance.
Steam and trapped moisture soften the crisp outer layer after cooking. Keeping them closed in a container or piled tightly together makes this happen faster.
An oven, air fryer, or hot pan usually restores texture best. A microwave is convenient, but it often makes fries softer and less crisp.
Cooked fries are best eaten soon after preparation. If you store leftovers, cool them quickly, refrigerate them promptly, and ideally eat them the next day for best quality.
Yes, but the texture often worsens after thawing. Reheating from frozen in an oven or air fryer usually gives a better result than microwaving.
Salt is usually the main reason, along with the mouthfeel of fried foods. Drinking water and going easy on salty dips can help.
People watching their weight, those with high blood pressure, or anyone with sensitive digestion may want to limit them. They are best treated as an occasional food rather than a daily staple.
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.