Potato, hash brown, McDonalds
Proximates, vitamins and minerals were derived from a composite sample containing a minimum of 2 McDonalds hash browns from five different batch codes in 1994. Fatty acids were derived from 5 individual samples of potato fries (5x McDonalds) purchased in NSW, WA, SA and NZ in 2009 (2008 TFA program) and 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).
Vegetables
| Name | Value (g) |
|---|---|
| Dietry Fibre | 2.7 |
| Energy | |
| Omega-6 | 2.07 |
| Omega-3 | 0.65 |
| Protein | 0.65 |
| Total Fat | 13.2 |
| Total Fructose | 0.05 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0.1 |
| Maltose | 0 |
| Lactose | 0 |
Vegetables
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