Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, oven-heated

115 calories in 10 strip

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Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, oven-heated Suggest a better name
Weight Loss Rating:
Total Calories:115 calories in 10 strip
Serving Weight:10 strip = 69g ≈ 0.152lb ≈ 2.43oz
Caloric Density:1.66 calories / gram
Weight Watchers Counter:2 Weight Watchers points
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Calorie Sources:66% carbohydrates; 28% fats; 6% proteins
Fats:3.54 g (32 calories, 5% by weight)
Carbohydrates:18.98 g (76 calories, 28% by weight)
Proteins:1.73 g (7 calories, 3% by weight)
Water:43.52 g (63% by weight)
Fat Composition:71% monounsaturated; 22% saturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:1.59 g (2% by weight)
Serving Sizes: 100 g
10 strip
Footnotes: Primarily retail consumer product
Food Group:Vegetables and Vegetable Products
USDA #:11360
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Potatoes, mashed, home-prepared, whole milk and margarine added
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Vitamin A:3 IU
Retinol Activity Equivalent:~
β-Carotene:2.07 mcg
Lutein + Zeaxanthin:10.35 mcg
Vitamin B-1:82.80 mcg
Vitamin B-2:20.70 mcg
Vitamin B-3:1.47 mg
Vitamin B-5:338.10 mcg
Vitamin B-6:117.30 mcg
Vitamin B-9:15.18 mcg
Food folate:15.18 mcg
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Vitamin C:8.14 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:69 mcg
Added α-Tocopherol:~
β-Tocopherol:6.90 mcg
δ-Tocopherol:345 mcg
γ-Tocopherol:269.10 mcg
Vitamin K:1.59 mcg
Calcium (Ca):8.97 mg
Copper (Cu):96.60 mcg
Fluoride (F):~
Iron (Fe):517.50 mcg
Magnesium (Mg):19.32 mg
Manganese (Mn):144.90 mcg
Phosphorus (P):66.93 mg
Potassium (K):0.32 g
Selenium (Se):0.07 mcg
Sodium (Na):0.27 g
Zinc (Zn):276 mcg
Carbohydrates Total:18.98 g
Dietary Fiber:1.59 g
Sugars Total:0.20 g
Glucose/Dextrose:82.80 mg
Sucrose:0.12 g
Starch:13.79 g
Proteins Total:1.73 g
Essential amino acids
Phenylalanine:69 mg
Leucine:96.60 mg
Methionine:27.60 mg
Lysine:96.60 mg
Isoleucine:55.20 mg
Valine:89.70 mg
Threonine:55.20 mg
Tryptophan:13.80 mg
Histidine:34.50 mg
Arginine:96.60 mg
Non-essential amino acids
Alanine:69 mg
Aspartic acid:0.38 g
Cystine:27.60 mg
Glutamic acid:0.30 g
Glycine:55.20 mg
Proline:62.10 mg
Serine:69 mg
Tyrosine:55.20 mg
Fats Total:3.54 g
Saturated fatty acids:0.75 g
Monounsaturated fatty acids:2.37 g
Polyunsaturated fatty acids:0.21 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]:0.39 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.32 g
Eicosanoic/Arachidic [20:0]:6.90 mg
Docosanoic/Behenic [22:0]:6.90 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:4.14 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.37 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:6.90 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.19 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:6.90 mg
[18:3 Ω-3 c,c,c]:6.90 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:1.24 g
Product Type:Potatoes
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...To prevent losses of natural vitamins in food try to keep food requiring cooling in a fridge (at constant temperature up to 4 C) to prevent its going bad. In case of frozen food it is best to keep it at temperature under -18 C. Canned and dried food should be stored in a cool and dry place.
Related: Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, as purchased
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