Potato

Potato

APPLEBEE'S, French fries

14.2%
283 kcal

Energy

19.1%
13.4 g

Fat

12.4%
2.5 g

Saturates

0.3%
0.3 g

Sugar

21.7%
1.3 g

Salt

carbs
53%
fat
42%
protein
5%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 283 (1186 kJ)
14%
from Carbohydrate 150 (627 kJ)
from Fat 120 (504 kJ)
from Protein 14 (57 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 37.4 g
13%
Dietary Fiber 3.3 g
11%
Starch 34.1 g
Sugars 0.3 g
Sucrose 250.0 mg
Glucose 0.0 mg
Fructose 0.0 mg
Lactose 0.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 13.4 g
19%
Saturated Fat 2.5 g
12%
Butyric Acid ~
Caproic Acid 0.0 mg
Caprylic Acid 5.0 mg
Capric Acid 2.0 mg
Lauric Acid 5.0 mg
Tridecylic Acid ~
Myristic Acid 22.0 mg
Pentadecanoic Acid 4.0 mg
Palmitic Acid 1,576.0 mg
Margaric Acid 12.0 mg
Stearic Acid 751.0 mg
Arachidic Acid 50.0 mg
Behenic Acid 40.0 mg
Lignoceric Acid 17.0 mg
Monounsaturated Fat 3.8 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 21.0 mg
16:1 c 20.0 mg
16:1 t 0.0 mg
17:1 0.0 mg
Oleic Acid 3,734.0 mg
18:1 c 3,692.0 mg
18:1 t 42.0 mg
Gadoleic Acid 83.0 mg
Erucic Acid 1.0 mg
22:1 c 1.0 mg
22:1 t 0.0 mg
Nervonic Acid 5.0 mg
Polyunsaturated Fat 6.1 g
Linoleic Acid 5,358.0 mg
18:2 CLAs 12.0 mg
18:2 n-6 c,c 5,289.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 57.0 mg
Linolenic Acid 715.0 mg
alpha-Linolenic Acid 715.0 mg
gamma-Linolenic acid 0.0 mg
Parinaric Acid 0.0 mg
Eicosadienoic Acid 6.0 mg
Eicosatrienoic Acid 2.0 mg
20:3 n-3 0.0 mg
Dihomo-gamma-linolenic acid 2.0 mg
Arachidonic Acid 1.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat ~
Omega-3 Fatty Acids 715.0 mg
Omega-6 Fatty Acids 5,358.0 mg
Sterols % Daily Value
Cholesterol 1.0 mg
0%
Phytosterols ~
Campesterol 11.0 mg
Stigmasterol 7.0 mg
Beta-sitosterol 27.0 mg
Protein & Amino Acids % Daily Value
Protein 3.4 g
7%
Essential Aminos
Histidine ~
Isoleucine ~
Leucine ~
Lysine ~
Methionine ~
Phenylalanine ~
Threonine ~
Tryptophan ~
Valine ~
Non-essential Aminos
Alanine ~
Arginine ~
Aspartic Acid ~
Cystine ~
Glutamic Acid ~
Glycine ~
Proline ~
Serine ~
Tyrosine ~
Other Nutrients % Daily Value
Alcohol ~
Water 43.3 g
Ash 2.6 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A ~
Vitamin B1 (thiamine) 0.1 mg
7%
Vitamin B2 (riboflavin) 0.0 mg
1%
Vitamin B3 (niacin) 2.3 mg
12%
Vitamin B5 (pantothenic acid) 0.6 mg
6%
Vitamin B6 (pyridoxine) 0.2 mg
11%
Vitamin B9 (folate) ~
Vitamin B12 (cobalamin) ~
Vitamin C ~
Vitamin D ~
Vitamin E 2 IU
7%
Vitamin K 26 mcg
32%
Minerals % Daily Value
Calcium 21.0 mg
2%
Copper 0.1 mg
7%
Fluoride ~
Iron 0.8 mg
5%
Magnesium 30.0 mg
8%
Manganese 0.2 mg
11%
Phosphorus 135.0 mg
14%
Potassium 542.0 mg
15%
Sodium 521.0 mg
22%
Zinc 0.5 mg
3%
Potato

About Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheat and maize. Read More

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheat and maize. Long-term storage of potatoes requires specialised care in cold warehouses. Wild potato species occur throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern Peru and extreme northwestern Bolivia (from a species in the Solanum brevicaule complex), where they were domesticated 7,000–10,000 years ago. Following centuries of selective breeding, there are now over a thousand different types of potatoes. Of these subspecies, a variety that at one point grew in the Chiloé Archipelago left its germplasm on over 99% of the cultivated potatoes worldwide. The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world's largest potato-producing country, and nearly a third of the world's potatoes are harvested in China and India.