French fries, fast food restaurant
Energy in 100 g
Per 100 g
1,382 kJ (331 kcal)
1,382 kJ (331 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 39.6 g |
| Sugar, total | MI_SUGAR_NO | 0.3 g |
| Sugar, added | 331 | 0 g |
| Sugar, free | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 103a | 5.4 g |
| Trans fatty acids | 103a | 0.4 g |
| Monounsaturated fatty acids | 103a | 8.4 g |
| Polyunsaturated fatty acids | 103a | 1.8 g |
| Omega-3 | 73p | 0.1 g |
| Omega-6 | 74p | 0.9 g |
| Cholesterol | 20 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 209 | 0 g |
| C14:0 (myristic acid) | 209 | 0 g |
| C16:0 (palmitic acid) | 209 | 2 g |
| C18:0 (stearic acid) | 209 | 0.8 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 209 | 0 g |
| C18:1 sum (oleic acid) | 209 | 9.8 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 0 µg-RE | |
| Vitamin A (RE) | MI0322 | 0 µg-RE | 0 % |
| Beta-carotene | 50 | 0 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 209 | 2 mg-ATE | 16 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 209 | 0.12 mg | 9 % |
| Vitamin B2 (riboflavin) | 20 | 0.05 mg | 3 % |
| Vitamin B3 (niacin) | 209 | 1.9 mg | |
| Niacin equivalents | MI0421 | 2.4 mg | 11 % |
| Vitamin B6 (pyridoxine) | 209 | 0.28 mg | 15 % |
| Vitamin B9 (folate) | 209 | 25 µg | 7 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 209 | 5 mg | 4 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 209 | 6 mg | 0 % |
| Potassium (K) | 209 | 487 mg | 14 % |
| Sodium (Na) | 209 | 121 mg | |
| Salt (NaCl) | MI0120 | 0.3 g | |
| Phosphorus (P) | 209 | 116 mg | 18 % |
| Magnesium (Mg) | 209 | 29 mg | 9 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 209 | 0.8 mg | 7 % |
| Copper (Cu) | 209 | 0.19 mg | 21 % |
| Zinc (Zn) | 209 | 0.4 mg | 2 % |
| Selenium (Se) | 209 | 0 µg | 0 % |
| Iodine (I) | 325 | 0 µg | 0 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0152 | Vegetable or vegetable product (US CFR) |
| A0830 | Potato dish (EUROFIR) |
| B1218 | Potato |
| C0240 | Root, tuber or bulb, without peel |
| E0152 | Divided into pieces |
| F0014 | Fully heat-treated |
| G0029 | Deep-fried |
| H0221 | Fat or oil added |
| H0241 | Previously frozen |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |