Potato, chips, regular, deep fried, blended oil, from take-away outlet, salted

Chips made from peeled potatoes. Long and rectangular in shape, approximately 1cm wide, deep fried in blended frying fat and salted after cooking. Served hot.

The majority of nutrients including organic acids, sugars, ash, moisture, vitamins, fatty acids, tryptophan and cholesterol were derived from a composite of 10 purchases of 2 brands (8x KFC, 2x independent outlet) of hot potato chips purchased nationally in each state and territory capital city and 2 regional centres in NSW and QLD (2006 - Key Foods Program). Minerals, proximates, vitamins C, B3 and B6 were derived from the 10 individual purchases from the same program. Fat and fatty acids were derived from 11 individual samples of potato chips fried in blended oil (5x KFC, 2x Red Rooster, 1x Chicken Treat, 3x independent takeaway outlets) purchased in NSW, NZ, SA and WA in 2009 (2008 TFA program). Na was derived from the 10 individual samples purchased in NSW, WA and SA and I was determined in 7 individual samples purchased in NSW and SA as part of the same program. Biotin and F were derived from a composite of 8 purchases of hot potato chips from Melbourne (1998 - ANZFA Folate Project). Folate was derived from a composite of 8 purchases (4x McDonalds, 1x KFC, 3x independent outlet) (2005, J. Arcot). Sb, As, Cd, Cu, Pb, Hg, Se, Sn and Zn were derived from a composite of 9 samples of hot potato chips purchased nationally (2000 - 20th ATDS).