Sweet Potatoes, french fried, crosscut, frozen, unprepared

Per 100 g, Sweet Potatoes, french fried, crosscut, frozen, unprepared provides 209 calories, 25.5 g carbohydrate, 1.7 g protein and 3.4 g fibre.

100 gper serving
= 209 kcal
× 100 g = 100 g
209kcal 10% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
50%Nutrient scoreNutrient ScoreThe share of this food's 9 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.9 available of 33 total nutrients with a Daily Value9of33
Protein1.7g3% kcal
Carbs25.5g49% kcal
Fat11.1g48% kcal
Fiber 3.4g
Water60.6g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

Fats and Fatty Acids

Sterols

Vitamins

Minerals

Sweet Potatoes, french fried, crosscut, frozen, unprepared: calories by amount

  • 100 g209 kcal
  • 150 g314 kcal
  • 200 g418 kcal
  • 250 g523 kcal

Sweet Potatoes, french fried, crosscut, frozen, unprepared: key facts

How many calories are in Sweet Potatoes, french fried, crosscut, frozen, unprepared?
Sweet Potatoes, french fried, crosscut, frozen, unprepared has 209 calories per 100 g.
How much protein is in Sweet Potatoes, french fried, crosscut, frozen, unprepared?
Sweet Potatoes, french fried, crosscut, frozen, unprepared provides 1.7 g of protein per 100 g.
How many carbs are in Sweet Potatoes, french fried, crosscut, frozen, unprepared?
Sweet Potatoes, french fried, crosscut, frozen, unprepared contains 25.5 g of carbohydrate per 100 g, including 3.4 g of fibre.
How much fat is in Sweet Potatoes, french fried, crosscut, frozen, unprepared?
Sweet Potatoes, french fried, crosscut, frozen, unprepared has 11.1 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).