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Thin-cut deep-fried potatoes; energy-dense and may be high in sodium.
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
1.7mg · 11% DV
Vitamin E
1.6mg · 11% DV
B1
0.11mg · 9% DV
Minerals
Potassium ⭐
520mg · 15% DV
Phosphorus
95mg · 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.3g
MONOUNSATURATED
6.1g
POLYUNSATURATED
4g
Omega 6:3 ratio 76:1
Above the ideal 4:1 (76:1).
Oven cooking usually needs less added oil and can still give a crisp texture. The final result also depends on whether the product was pre-fried before packaging.
Spread them in a single layer and avoid overcrowding the tray or basket. Better airflow helps moisture escape, which improves crispness.
Pairing them with a protein source and vegetables makes the meal more filling and balanced than eating fries alone. Good options include beans, tofu, eggs, fish, or a side salad.
They may feel heavy before exercise because they are fried and relatively high in fat. Many people tolerate simpler, less greasy carb sources better before training.
Once cooled and refrigerated promptly, they are best eaten within 1 to 2 days. Reheating in an oven or air fryer usually restores texture better than a microwave.
Usually no; most frozen fries are designed to be cooked straight from frozen. Thawing first can make them soggier and less crisp.
Their thin shape gives them more surface area and less internal moisture to protect them. That means they brown and dry out much faster than thick-cut fries.
They can fit occasionally, but frequent servings may crowd out less processed foods. Serving them with vegetables and a protein source makes the meal more balanced.
Processed fries may include added salt and coatings to boost flavor and texture. Checking the ingredient list and avoiding extra salt at the table can help.
Not always; as a processed food, they may also contain vegetable oil, starches, coatings, or salt. Ingredients vary by brand, so the label matters.
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.