Potato chips, deepfried - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Vegetable products

Potato chips, deepfried

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total5.5 %
   Fat, total46.9 %
   Carbohydrate, total47.6 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1469kJ
Protein, total4.9g
   total-N0.8g
Fat, total18.7g
   saturated fatty acids8g
   monounsaturated fatty acids7.7g
   polyunsaturated fatty acids2.1g
Carbohydrate, total42.4g
   carbohydrate, available39.4g
   added sugar0g
   dietary fibre3g
Alcohol0g
Ash2.7g
Moisture31.6g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0μg
Vitamin E0.1aTE
   alpha-tocopherol0.1mg
Vitamin B1, thiamin0.1mg
Vitamin B2, riboflavin0.04mg
Niacin equivalents2.43NE
   niacin1.2mg
   tryptophan1.23mg
Vitamin B60.18mg
Pantothenic Acid0.2mg
Biotin0μg
Folates10μg
Vitamin B120μg
Vitamin C23.3mg
   L-Ascorbic Acid14.3mg
   L-Dehydroascorbic acid9mg

Minerals
Sodium, Na457mg
Potassium, K683mg
Calcium, Ca14mg
Magnesium, Mg43mg
Phosphorus, P72mg
Iron, Fe0.9mg
Copper, Cu0.2mg
Zinc, Zn0.67mg
Iodine, I0μg
Selenium, Se2.3μg
Nickel, Ni41μg

Carbohydrates
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00.231g
C 16:05.31g
C 18:02.42g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:10.346g
C 18:1, n-97.27g
C 18:1, cis n-70g
C 20:1, n-110.115g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-61.96g
C 18:3, n-30.115g
C 18:4, n-30g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g
Other fatty acids0g

Sums lipids
Sum saturated7.97g
Sum monounsaturated7.74g
Sum polyunsaturated2.08g
Sum n-3 fatty acids0.115g
Sum n-6 fatty acids1.96g
Trans fatty acids0g

Cholesterol
Cholesterol0mg

Amino acids
Isoleucin180mg
Leucine270mg
Lysine280mg
Methionine67mg
Cystine40mg
Phenylalanine200mg
Tyrosine94mg
Threonine170mg
Tryptophan74mg
Valine290mg
Arginine200mg
Histidine86mg
Alanine170mg
Aspartic acid1000mg
Glutamic acid650mg
Glycine140mg
Proline170mg
Serine170mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0583