Potatoes, french fried, cross cut, frozen,… vs. Yeast extract spread vs. Potato puffs, frozen, oven-heated
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Yeast extract spread has the most protein of the foods compared, at 23.9 g per 100g.
| Nutrient | Potatoes, french fried, cross cut,… | Yeast extract spread | Potato puffs, frozen, oven-heated |
|---|---|---|---|
| Protein | 2.7 G | 23.9 G | 2.1 G |
| Total lipid (fat) | 10 G | 0.9 G | 9.1 G |
| Carbohydrate, by difference | 22.9 G | 20.4 G | 27.3 G |
| Energy | 187 KCAL | 185 KCAL | 192 KCAL |
| Total Sugars | 0.49 G | 1.6 G | 0.27 G |
| Fiber, total dietary | 2.3 G | 6.5 G | 2 G |
| Calcium, Ca | 13 MG | 67 MG | 14 MG |
| Iron, Fe | 0.87 MG | 4 MG | 0.58 MG |
| Potassium, K | 310 MG | 2100 MG | 287 MG |
| Sodium, Na | 393 MG | 3380 MG | 463 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0.2 G | 0 G | - |
| Fatty acids, total saturated | 2.6 G | 0 G | 1.7 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU | 0 IU |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.