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Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, as purchased

143 calories in 10 strip

Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, as purchased Suggest a better name
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Total Calories:143 calories in 10 strip
Serving Weight:10 strip = 82g ≈ 0.181lb ≈ 2.89oz
Caloric Density:1.74 calories / gram
Weight Watchers Counter:3 Weight Watchers points
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Calorie Sources:69% carbohydrates; 26% fats; 5% proteins
Fats:4.14 g (37 calories, 5% by weight)
Carbohydrates:24.53 g (98 calories, 30% by weight)
Proteins:1.74 g (7 calories, 2% by weight)
Water:50.09 g (61% by weight)
Fat Composition:71% monounsaturated; 22% saturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:2.21 g (3% by weight)
Serving Sizes: 100 g
10 strip
Footnotes: Primarily retail consumer product
Food Group:Vegetables and Vegetable Products
USDA #:11359
Related Foods: Calories in Fish
Calories in French Dressing
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Potatoes, mashed, home-prepared, whole milk and margarine added
Calories in Salt
WENDY'S, French Fries
Vitamin A:4 IU
Retinol Activity Equivalent:~
β-Carotene:2.46 mcg
Lutein + Zeaxanthin:12.30 mcg
Vitamin B-1:82 mcg
Vitamin B-2:24.60 mcg
Vitamin B-3:1.75 mg
Vitamin B-5:360.80 mcg
Vitamin B-6:155.80 mcg
Vitamin B-9:25.42 mcg
Food folate:25.42 mcg
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Vitamin C:13.20 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:82 mcg
Added α-Tocopherol:~
β-Tocopherol:8.20 mcg
δ-Tocopherol:385.40 mcg
γ-Tocopherol:295.20 mcg
Vitamin K:1.72 mcg
Calcium (Ca):7.38 mg
Copper (Cu):57.40 mcg
Fluoride (F):~
Iron (Fe):492 mcg
Magnesium (Mg):17.22 mg
Manganese (Mn):123 mcg
Phosphorus (P):66.42 mg
Potassium (K):0.34 g
Selenium (Se):~
Sodium (Na):0.29 g
Zinc (Zn):278.80 mcg
Carbohydrates Total:24.53 g
Dietary Fiber:2.21 g
Sugars Total:0.17 g
Glucose/Dextrose:57.40 mg
Sucrose:0.11 g
Starch:14.52 g
Proteins Total:1.74 g
Essential amino acids
Phenylalanine:73.80 mg
Leucine:98.40 mg
Methionine:24.60 mg
Lysine:98.40 mg
Isoleucine:57.40 mg
Valine:90.20 mg
Threonine:57.40 mg
Tryptophan:8.20 mg
Histidine:32.80 mg
Arginine:98.40 mg
Non-essential amino acids
Alanine:65.60 mg
Aspartic acid:0.39 g
Cystine:24.60 mg
Glutamic acid:0.30 g
Glycine:49.20 mg
Proline:57.40 mg
Serine:73.80 mg
Tyrosine:57.40 mg
Fats Total:4.14 g
Saturated fatty acids:0.80 g
Monounsaturated fatty acids:2.54 g
Polyunsaturated fatty acids:0.23 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.42 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.34 g
Eicosanoic/Arachidic [20:0]:8.20 mg
Docosanoic/Behenic [22:0]:8.20 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:5.74 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.52 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:8.20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.20 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:8.20 mg
[18:3 Ω-3 c,c,c]:8.20 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.50 g
Product Type:Potatoes
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...As bell peppers mature, their color changes from green to red and they become sweeter.
Related: Baked Red Potato
Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, oven-heated
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