|
|
| back to USDA Nutrition Index |
 |
Potatoes, frozen, french fried, par fried, extruded, unprepared |
|
 |
Potatoes, frozen, french fried, par fried, extruded, unprepared (USDA#11408) |
| Serving Size 10 strips |
 |
 |
 |
| Water 49g |
 |
| Calories 260 |
 |
| Energy 1088kj |
 |
| Protein 2g |
 |
| Total Fat 14g |
 |
| Ash 2g |
 |
| Total Carbohydrates 30g |
 |
| Dietary Fiber 4g |
 |
| Calcium, Ca 9mg |
 |
| Iron, Fe 1mg |
 |
| Magnesium, Mg 18mg |
 |
| Phosphorus, P 77mg |
 |
| Potassium 430mg |
 |
| Sodium 490mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 3mg |
 |
| Manganese, Mn 0mg |
 |
| Selenium, Se 0mcg |
 |
| Vitamin C, total ascorbic acid 6mg |
 |
| Thiamin 7mg |
 |
| Riboflavin 0mg |
 |
| Niacin 2mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 22mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 22mcg |
 |
| Folate, DFE 22mcg_DFE |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin A, IU 0IU |
 |
| Vitamin A, RAE 0mcg_RAE |
 |
| Retinol 0mcg |
 |
| Fatty acids, total saturated 4g |
 |
| 14:0 5g |
 |
| 16:0 3g |
 |
| 18:0 0g |
 |
| Fatty acids, total monounsaturated 8g |
 |
| 16:1 undifferentiated 2g |
 |
| 18:1 undifferentiated 8g |
 |
| Fatty acids, total polyunsaturated 1g |
 |
| 18:2 undifferentiated 1g |
 |
| Cholesterol 0mg |
 |
| Tryptophan 3g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 0g |
 |
| Lysine 0g |
 |
| Methionine 3g |
 |
| Cystine 1g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 7g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 4g |
 |
| Alanine 9g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 0g |
 |
| Glycine 0g |
 |
| Proline 9g |
 |
| Serine 0g |
 |
 |
 |
 |
|
 |
|
 |
Potatoes, frozen, french fried, par fried, extruded, unprepared 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. |
|
 |
 |
 |
|
 |
| 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. |
|
 |
 |
 |
|
 |
| This unbeatable classic American sandwich, named for the French bread it is prepared with, can be served au jus (French for “with juice”) or with a creamy homemade horseradish sauce. |
|
 |
 |
 |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| Safety First | Turkey Deep-Fry CookersSelecting the Oil | Measuring the Oil | Preparing the TurkeyPreparing the Cooker | Placing the Turkey into the Cooker | Cooking the ... |
|
 |
|
|
 |
|
 |
|
Wash tomatoes under cold running water. Core tomatoes by removing the stem with a paring knife. Do not remove the skin. Slice into 1/2 inch slices.
What you ... |
|
 |
|
|
 |
|
 |
|
Tools for Preparation | Potato Preparation | Potato Cooking | Tips
Potatoes
The most popular tuber vegetable in the world. It is available in hundreds ... |
|
 |
 |
 |
|
 |
|
Quick Tips
Allow ˝ pound of raw, whole potatoes per person when preparing mashed potatoes.
Prior to boiling, cut potatoes into even pieces to ensure even cooking. ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois. Medium-thick in texture, a typical French-Canadian Pea ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|
|
 |
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
 |
|