| back to USDA Nutrition Index |
 |
Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated |
|
 |
Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated (USDA#11395) |
| Serving Size 10 strip |
 |
 |
 |
| Water 56g |
 |
| Calories 199 |
 |
| Energy 833kj |
 |
| Protein 2g |
 |
| Total Fat 6g |
 |
| Ash 2g |
 |
| Total Carbohydrates 31g |
 |
| Dietary Fiber 2g |
 |
| Sugars 0g |
 |
| Sucrose 0g |
 |
| Glucose (dextrose) 0g |
 |
| Fructose 0g |
 |
| Lactose 0g |
 |
| Maltose 0g |
 |
| Galactose 0g |
 |
| Starch 23g |
 |
| Calcium, Ca 12mg |
 |
| Iron, Fe 0mg |
 |
| Magnesium, Mg 25mg |
 |
| Phosphorus, P 112mg |
 |
| Potassium 505mg |
 |
| Sodium 400mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 0mg |
 |
| Manganese, Mn 0mg |
 |
| Selenium, Se 0mcg |
 |
| Vitamin C, total ascorbic acid 14mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 3mg |
 |
| Niacin 2mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 33mcg |
 |
| Folate, food 33mcg |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin A, IU 5IU |
 |
| Vitamin A, RAE 0mcg_RAE |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Tocopherol, beta 0mg |
 |
| Tocopherol, gamma 0mg |
 |
| Tocopherol, delta 0mg |
 |
| Vitamin K (phylloquinone) 2mcg |
 |
| Fatty acids, total saturated 1g |
 |
| 4:0 0g |
 |
| 6:0 0g |
 |
| 8:0 0g |
 |
| 10:0 0g |
 |
| 12:0 0g |
 |
| 14:0 0g |
 |
| 15:0 0g |
 |
| 16:0 0g |
 |
| 17:0 0g |
 |
| 18:0 0g |
 |
| 20:0 2g |
 |
| 22:0 2g |
 |
| Fatty acids, total monounsaturated 4g |
 |
| 14:1 0g |
 |
| 15:1 0g |
 |
| 16:1 undifferentiated 7g |
 |
| 17:1 0g |
 |
| 18:1 undifferentiated 4g |
 |
| 20:1 8g |
 |
| 22:1 undifferentiated 0g |
 |
| Fatty acids, total polyunsaturated 0g |
 |
| 18:2 undifferentiated 0g |
 |
| 18:3 undifferentiated 0g |
 |
| 18:3 n-3 c,c,c 0g |
 |
| 18:3 n-6 c,c,c 0g |
 |
| 18:4 0g |
 |
| 20:2 n-6 c,c 0g |
 |
| 20:3 undifferentiated 0g |
 |
| 20:4 undifferentiated 0g |
 |
| 20:5 n-3 0g |
 |
| 22:5 n-3 0g |
 |
| 22:6 n-3 0g |
 |
| Cholesterol 0mg |
 |
| Tryptophan 2g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 0g |
 |
| Lysine 0g |
 |
| Methionine 4g |
 |
| Cystine 4g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 9g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 5g |
 |
| Alanine 0g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 0g |
 |
| Glycine 9g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
| Alcohol, ethyl 0g |
 |
| Caffeine 0mg |
 |
| Theobromine 0mg |
 |
| Carotene, beta 3mcg |
 |
| Carotene, alpha 0mcg |
 |
| Cryptoxanthin, beta 0mcg |
 |
| Lycopene 0mcg |
 |
| Lutein + zeaxanthin 17mcg |
 |
 |
 |
 |
|
 |
|
 |
Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| Crispy and flavorful, fried onion rings make a great appetizer or a late evening snack. |
|
 |
 |
 |
|
 |
| A great way to use left over boiled or roasted potatoes for a tasty side dish. |
|
 |
|
|
 |
|
 |
| My Mom made these in the 60's. I am still serving them today!! The bread can be prepared and refrigerated. Then prepare the sandwich, heat in the microwave for a lunch or snack. |
|
 |
|
|
 |
|
 |
| Perfect summer treat to make ahead and keep in your freezer for those surprise visitors. |
|
 |
 |
 |
|
 |
| This delicious fried rice recipe features a tasty combination of sweet and savory flavors, and it’s a great dish for using up some of that leftover Easter ham. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| Method One: Traditional Methods | Method Two: Egg Ring Method
Method One: Traditional Methods
Frying is another popular method of cooking eggs and it is easy to ... |
|
 |
|
|
 |
|
 |
|
Potato Preparation | Grilling Potatoes | Grilling Tips
Preparing Potatoes for Grilling
Skins On | Skins Off
The skin of a potato is edible, so the potato can be ... |
|
 |
|
|
 |
|
 |
| Safety First | Turkey Deep-Fry CookersSelecting the Oil | Measuring the Oil | Preparing the TurkeyPreparing the Cooker | Placing the Turkey into the Cooker | Cooking the ... |
|
 |
|
|
 |
|
 |
|
Salted Beef ProductsBeef can be preserved with large quantities of salt or through the use of brine solutions. The preservation process lengthens the time that the ... |
|
 |
|
|
 |
|
 |
|
Fried green tomatoes may not be the first dish you think of when selecting a side dish for your meal but after trying the recipe below, you may change your mind. These ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| Made into a crispy textured slice of onion, this food product is typically used as a garnish to be placed as a topping over baked foods. The Fried Onions are packaged and can be ... |
|
 |
|
|
 |
|
 |
| Short narrow pieces of potatoes that have been cut into matchstick like sizes and fried so they can be served as a snack food. Crisp in texture and salty in flavor, Shoestring ... |
|
 |
|
|
 |
|
 |
| A food dish made with potatoes that are precooked, cubed and then fried in butter or oil and seasoned with a variety of ingredients such as salt, pepper, onions, and bits of green ... |
|
 |
|
|
 |
|
 |
| A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), ... |
|
 |
|
|
 |
|
 |
| Designed for making batter Fried Onion Blossoms, this utensil prepares an onion by shaping and slicing the whole onion so it can be blossomed and ready to fry. Made from plastic ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| RecipeTips.com's video demonstration, 'How to Bake Potatoes,' is an easy-to-follow guide for baking potatoes. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|