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Food ID: 1209
Pommes frites, friturestegt, fastfood Danish
Name
French fries, deepfried, fast food
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 1300 kJ 1003
Energy (kcal) 311 kcal 1003
Protein 3.7 g 3.578125 3.07 - 4.68 20 2004
Protein from Amino Acids 2.8 g 1003
Protein, labeling 3.7 g 3.578125 3.07 - 4.68 20 2004
Carbohydrate by difference 42.2 g 1003
Available carbohydrates 39.0 g 1003
Available carbohydrate, labelling 39.0 g 1003
Dietary fibre 3.2 g 3.1 2.7 - 4.1 5 2004
Fat 14.8 g 14.15 11.7 - 20.9 20 2004
Alcohol 0.0 g 1655
Salt labelling 0.94 g 20 1003
Ash 2.2 g 2.115 1.08 - 3.03 20 2004
Dry matter 62.9 g 63.25 54.8 - 73.9 20 2004
Water 37.1 g 36.75 26.1 - 45.2 20 2004
Nitrogen 0.592 g 0.5725 0.492 - 0.75 20 2004
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1344
beta-Carotene 0 µg 1344
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1344
Vitamin E 0.1000 α-TE
alpha-Tocopherol 0.1000 mg 1344
Thiamin (Vitamin B1) 0.128 mg 0.12 0.072 - 0.183 20 2004
Riboflavin (Vitamin B2) 0.0580 mg 0.048 0.022 - 0.125 20 2004
Niacin equivalent 2.14 NE 1003
Niacin 1.20 mg 1344
Vitamin B6 0.180 mg 1344
Pantothenic acid 0.200 mg 1344
Biotin 0 µg 1344
Folate 10.00 µg 1344
Folate, free 3.00 µg 1344
Vitamin B12 0 µg 1655
Vitamin C 23.3 mg 1003
Ascorbic acid 14.3 mg 1837
Dehydroascorbic acid 9.00 mg 1837
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 377 mg 356.5 51 - 687 20 2004
Potassium 587 mg 569 433 - 890 20 2004
Calcium 13.2 mg 13.7 6.3 - 20 20 2004
Magnesium 32.7 mg 33.05 25.4 - 42.2 20 2004
Iron 0.787 mg 0.775 0.62 - 0.98 20 2004
Copper 0.171 mg 0.186 0.081 - 0.255 20 2004
Zinc 0.506 mg 0.5345 0.333 - 0.68 20 2004
Manganese 0.185 mg 0.189 0.121 - 0.288 20 2004
Selenium 2.30 µg 20 T 839
Phosphorus 120 mg 116.5 85 - 190 20 2004
Chloride 584 mg 614 59 - 990 20 2004
Iodine 0 µg 18 T 839
Nickel 41.0 µg 20 - 63 5 1063
Cadmium 7.10 µg 3.2 - 15.5 9 1063
Lead 4.00 µg 1 - 8 9 1063
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Saturated fatty acids g/100g % Source
C4:0 0.000 0 2004
C6:0 0.000 0 2004
C8:0 0.000 0 2004
C10:0 0.000 0 2004
C12:0 0.013 0.0906 2004
C14:0 0.068 0.485 2004
C15:0 0.000 0 2004
C16:0 2.999 21.3 2004
C17:0 0.000 0 2004
C18:0 0.507 3.6 2004
C20:0 0.047 0.335 2004
C22:0 0.017 0.121 2004
C24:0 0.000 0 2004
Monounsaturated fatty acids g/100g % Source
C14:1,n-5 0.000 0 2004
C16:1,n-7 0.000 0 2004
C17:1,n-7 0.000 0 2004
C18:1,n-7 0.283 2.01 2004
C18:1,n-9 7.088 50.3 2004
C20:1,n-9 0.000 0 2004
C20:1,n-11 0.104 0.742 2004
C22:1,n-9 0.012 0.0835 2004
C22:1,n-11 0.000 0 2004
C24:1,n-9 0.000 0 2004
C16:1,n-7,trans 0.000 0 2004
C18:1,trans 0.036 0.258 2004
C20:1,trans 0.000 0 2004
C22:1,trans 0.000 0 2004
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 2.306 16.3 2004
C18:2,conjugated 0.000 0 2004
C18:3,n-3 0.521 3.7 2004
C18:3,n-6 0.050 0.357 2004
C18:4,n-3 0.000 0 2004
C20:2,n-6 0.000 0 2004
C20:4,n-3 0.000 0 2004
C20:4,n-6 0.000 0 2004
C20:5,n-3 0.000 0 2004
C22:5,n-3 0.000 0 2004
C22:6,n-3 0.000 0 2004
C18:2,trans 0.017 0.122 2004
Fatty acids sums g/100g % Source
Other fatty acids 0.000 0 2004
Sum saturated fatty acids 3.651 25.9 1003
Sum monounsaturated fatty acids 7.488 53.2 1003
Sum polyunsaturated fatty acids 2.877 20.4 1003
Sum trans fatty acids 0.054 0.381 1003
Sum fatty acids 14.069 100 1003
Sum n-3 fatty acids 0.521 3.7 1003
Sum n-6 fatty acids 2.356 16.7 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 136 230 T 4
Leucine 201 340 T 4
Lysine 213 360 T 4
Methionine 50 85 T 4
Cystine 30 51 T 4
Phenylalanine 148 250 T 4
Tyrosine 71 120 T 4
Threonine 124 210 T 4
Tryptophan 56 95 T 4
Valine 219 370 T 4
Arginine 154 260 T 4
Histidine 65 110 T 4
Alanine 130 220 T 4
Aspartic acid 781 1320 T 4
Glutamic acid 491 830 T 4
Glycine 107 180 T 4
Proline 130 220 T 4
Serine 130 220 T 4
Factors etc. Value No. Samples Source
Waste 0 20 2004
Nitrogen conversion factor 6.25
Fatty acid conversion factor 0.950

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