Potato, fries, deep fried, monounsaturated oil, take-away outlet, salted
The majority of nutrients including organic acids, sugars, ash, moisture, vitamins and fatty acids were derived from a composite of 10 purchases of 2 brands (9x McDonalds, 1x Hungry Jacks) of fries purchased nationally in each state and territory capital city and 2 regional centres in NSW and QLD (2006 - Key Foods Program). Minerals, proximates, tryptophan, vitamins C and B3 were determined in the 10 individual purchases from the same program. Fat and fatty acids were also derived from 5 individual samples of potato fries (5x McDonalds) purchased in NSW, WA, SA and NZ in 2009 (2008 TFA program). Na and I were derived from 3 individual samples of potato fries 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 in (1997 - ANZFA Folate Program). 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 determined from a composite of 9 samples of hot potato chips purchased nationally (2000 - 20th ATDS).
Vegetables
| Name | Value (g) |
|---|---|
| Dietry Fibre | 3.1 |
| Energy | |
| Omega-6 | 2.65 |
| Omega-3 | 0.84 |
| Protein | 0.84 |
| Total Fat | 16.8 |
| Total Fructose | 0.1 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0.2 |
| Maltose | 0 |
| Lactose | 0 |
Vegetables
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