|
|
| back to USDA Nutrition Index |
 |
BURGER KING, French Fries |
|
 |
BURGER KING, French Fries (USDA#21249) |
| Serving Size 1 medium serving |
 |
 |
 |
| Water 36g |
 |
| Calories 331 |
 |
| Energy 1385kj |
 |
| Protein 3g |
 |
| Total Fat 17g |
 |
| Ash 2g |
 |
| Total Carbohydrates 40g |
 |
| Dietary Fiber 2g |
 |
| Sugars 0g |
 |
| Sucrose 0g |
 |
| Glucose (dextrose) 0g |
 |
| Fructose 0g |
 |
| Lactose 0g |
 |
| Maltose 0g |
 |
| Galactose 0g |
 |
| Starch 38g |
 |
| Calcium, Ca 9mg |
 |
| Iron, Fe 1mg |
 |
| Magnesium, Mg 30mg |
 |
| Phosphorus, P 143mg |
 |
| Potassium 473mg |
 |
| Sodium 455mg |
 |
| Zinc, Zn 1mg |
 |
| Copper, Cu 0mg |
 |
| Manganese, Mn 0mg |
 |
| Selenium, Se 1mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 2mg |
 |
| Niacin 2mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Tocopherol, beta 4mg |
 |
| Tocopherol, gamma 4mg |
 |
| Tocopherol, delta 2mg |
 |
| Vitamin K (phylloquinone) 11mcg |
 |
| Fatty acids, total saturated 4g |
 |
| 4:0 0g |
 |
| 6:0 0g |
 |
| 8:0 0g |
 |
| 10:0 0g |
 |
| 12:0 0g |
 |
| 14:0 0g |
 |
| 16:0 1g |
 |
| 17:0 0g |
 |
| 18:0 2g |
 |
| 20:0 7g |
 |
| 22:0 6g |
 |
| 24:0 2g |
 |
| Fatty acids, total monounsaturated 11g |
 |
| 16:1 undifferentiated 0g |
 |
| 16:1 c 0g |
 |
| 18:1 undifferentiated 11g |
 |
| 18:1 c 6g |
 |
| 18:1 t 4g |
 |
| 20:1 1g |
 |
| 22:1 undifferentiated 0g |
 |
| Fatty acids, total polyunsaturated 1g |
 |
| 18:2 undifferentiated 1g |
 |
| 18:2 n-6 c,c 0g |
 |
| 18:2 i 0g |
 |
| 18:3 undifferentiated 0g |
 |
| 18:3 n-3 c,c,c 0g |
 |
| 18:4 0g |
 |
| 20:4 undifferentiated 0g |
 |
| 20:5 n-3 0g |
 |
| 22:5 n-3 0g |
 |
| 22:6 n-3 0g |
 |
| Fatty acids, total trans 5g |
 |
| Fatty acids, total trans-monoenoic 4g |
 |
| Fatty acids, total trans-polyenoic 0g |
 |
| Tryptophan 2g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 0g |
 |
| Lysine 0g |
 |
| Methionine 6g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 7g |
 |
| Alanine 0g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 0g |
 |
| Glycine 0g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
| Hydroxyproline 0g |
 |
 |
 |
 |
|
 |
|
 |
BURGER KING, French Fries usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| 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. |
|
 |
 |
 |
|
 |
 |
 |
|
 |
| A beautiful dessert with great apple flavor. |
|
 |
 |
 |
|
 |
| No Mardi Gras celebration would be complete without the festive King Cake, a sweet cinnamon flavored dessert. |
|
 |
 |
 |
|
 |
| Crispy and flavorful, fried onion rings make a great appetizer or a late evening snack. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
-1/4 cup butter-16 ounces sour cream-1/3 cup granulated sugar-1 teaspoon salt-2 envelopes active dry yeast-1 tablespoon granulated sugar-1/2 cup warm water-2 large ... |
|
 |
|
|
 |
|
 |
|
Medium ground meat makes burgers that are more moist. Buy hamburger that is at least 15 to 20% fat to prevent the hamburger from becoming too dry.
To make each patty ... |
|
 |
|
|
 |
|
 |
|
The history of the King's Cake travels back to the pre-Christian religions of Europe where a man was chosen to be the "sacred king" for a year and then ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| 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'), ... |
|
 |
|
|
 |
|
 |
| Shortened in length, the term Burger is used to describe a popular sandwich made from ground meats that are formed into a patty, cooked, and placed between two halves of a bun. ... |
|
 |
|
|
 |
|
 |
| 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 ... |
|
 |
|
|
 |
|
 |
| 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 type of sourdough bread that originated in France. The sourdough leavening method actually originated in France and from there, its popularity spread to many parts of Europe and ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|
|
 |
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
 |
|