USDA Standard Reference · Vegetables and Vegetable Products
Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased
Nutrition facts per 100g, sourced verbatim from USDA FoodData Central (FDC ID 168444).
- 130
- Calories
- 2.2g
- Protein
- 23.5g
- Carbs
- 3.4g
- Fat
The verdict
Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased carries 2.2g of protein per 100g — more than 22% of USDA whole foods.
- 2.2g
- protein per 100g
- Top 78%
- protein vs USDA whole foods
- 130
- calories per 100g
- 1.9g
- fiber per 100g
Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased contains 130 calories per 100g, according to the USDA FoodData Central database. It provides 2.2g of protein, 3.4g of fat, and 23.5g of carbohydrates per 100g. Dietary fiber: 1.9g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
What This Food Tells Us
Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased is catalogued in the USDA FoodData Central database under FDC ID 168444 as a usda standard reference entry, belonging to the "Vegetables and Vegetable Products" food group. Each 153g serving delivers 130 calories, broken down into 2.2g protein, 3.4g fat, and 23.5g carbohydrates. This macronutrient profile shapes how the food contributes to daily energy needs and fits into different eating patterns.
Looking deeper at the nutrient density, this item provides 1.9g of dietary fiber (7% of the 28g daily reference) per 100g alongside 0.2g of total sugars and 317mg of sodium (14% of the 2,300mg daily limit). By calorie share, protein supplies 7%, fat 23%, and carbohydrates 72% of total energy, useful when matching a food to goals like muscle building, weight management, or blood-sugar balance.
Based on the per-100g standardization (FDA convention), Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased qualifies as sugar free within common dietary frameworks. All figures originate from USDA laboratory analysis or manufacturer-submitted label data under the FDC USDA Standard Reference program. USDA stores values at a 100g standardization to enable apples-to-apples comparison; this page surfaces both the per-serving FDA-label values (matching the package) and the per-100g basis when they differ. Use the Similar Foods section below to see 6 nutritionally comparable items, or browse the full "Vegetables and Vegetable Products" category for context. For a broader view, the nutrition guides linked below explain how to read daily values, compare foods fairly, and spot hidden sugars that routine label reading misses.
Nutritional Value at a Glance
At 130 calories per 100g, Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased gets 7% of its calories from protein , 23% from fat , and 72% from carbohydrates.
With 1.9g of dietary fiber per 100g (7% DV), it contributes moderately to daily fiber intake.
Allergen indicators
No FDA Big 9 major-allergen indicator was detected in the product name and brand text scan (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, sesame). Absence-of-flag does NOT mean allergen-free. The USDA FoodData Central release does not always include a full ingredient list — always verify with the FDA-mandated ingredient and allergen statement printed on the physical package before consumption.
Values per 100g
Macro Breakdown
130 kcal = 7% of FDA 2,000 kcal Daily Value
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
How Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased compares to Vegetables and Vegetable Products
Per 100 g, against the average across all vegetables and vegetable products foods in USDA FoodData Central.
57% Higher in protein than 57% of vegetables and vegetable products on record.
Category averages computed live across the USDA Vegetables and Vegetable Products group. Compare against a specific food →
Where Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased ranks on protein
Its 2.2g of protein per 100g placed against every USDA reference (whole) food — the 7,879 SR Legacy and Foundation items with a protein value.
Protein per 100g — Potatoes, french fried, steak fries, salt added in processing, frozen, as purchased vs every USDA reference food
USDA reference (whole) foods with a protein value
2 Top 78% higher than 22% of 7,879 USDA reference foods
Each bar is a band; taller bars hold more USDA reference foods. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Source USDA FoodData Central — SR Legacy & Foundation · April 2026
Full Nutrient Breakdown
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 23.5 G | 0% |
| Energy | 130.0 KCAL | — |
| Fiber, total dietary | 1.9 G | 0% |
| Protein | 2.2 G | 0% |
| Total Sugars | 0.2 G | — |
| Total lipid (fat) | 3.4 G | 0% |
| Alcohol, ethyl | 0.0 G | — |
| Ash | 1.6 G | — |
| Caffeine | 0.0 MG | — |
| Energy | 544.0 kJ | — |
| Fructose | 0.0 G | — |
| Galactose | 0.0 G | — |
| Glucose | 0.1 G | — |
| Lactose | 0.0 G | — |
| Maltose | 0.0 G | — |
| Starch | 17.4 G | — |
| Sucrose | 0.1 G | — |
| Theobromine | 0.0 MG | — |
| Water | 69.3 G | — |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Alanine | 0.1 G | — |
| Arginine | 0.1 G | — |
| Aspartic acid | 0.5 G | — |
| Cystine | 0.0 G | — |
| Folate, food | 38.0 UG | — |
| Folate, total | 38.0 UG | — |
| Glutamic acid | 0.4 G | — |
| Glycine | 0.1 G | — |
| Histidine | 0.0 G | — |
| Isoleucine | 0.1 G | — |
| Leucine | 0.1 G | — |
| Lysine | 0.1 G | — |
| Methionine | 0.0 G | — |
| Niacin | 2.0 MG | — |
| Pantothenic acid | 0.5 MG | — |
| Phenylalanine | 0.1 G | — |
| Proline | 0.1 G | — |
| Riboflavin | 0.1 MG | — |
| Serine | 0.1 G | — |
| Thiamin | 0.1 MG | — |
| Threonine | 0.1 G | — |
| Tryptophan | 0.0 G | — |
| Tyrosine | 0.1 G | — |
| Valine | 0.1 G | — |
| Vitamin B-12 | 0.0 UG | — |
| Vitamin B-6 | 0.2 MG | — |
| Vitamin C, total ascorbic acid | 18.4 MG | — |
| Vitamin K (Dihydrophylloquinone) | 8.0 UG | — |
| Vitamin K (phylloquinone) | 1.8 UG | — |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 9.0 MG | 1% |
| Iron, Fe | 0.7 MG | 4% |
| Potassium, K | 400.0 MG | 9% |
| Sodium, Na | 317.0 MG | 14% |
| Vitamin D (D2 + D3), International Units | 0 IU | 0% |
| Carotene, alpha | 0.0 UG | — |
| Carotene, beta | 2.0 UG | — |
| Copper, Cu | 0.1 MG | — |
| Cryptoxanthin, beta | 0.0 UG | — |
| Lycopene | 0.0 UG | — |
| Magnesium, Mg | 21.0 MG | — |
| Manganese, Mn | 0.2 MG | — |
| Phosphorus, P | 78.0 MG | — |
| Selenium, Se | 0.4 UG | — |
| Vitamin A, IU | 4 IU | — |
| Vitamin A, RAE | 0.0 UG | — |
| Vitamin D (D2 + D3) | 0.0 UG | — |
| Vitamin E (alpha-tocopherol) | 0.1 MG | — |
| Zinc, Zn | 0.4 MG | — |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 MG | 0% |
| Fatty acids, total saturated | 0.7 G | 0% |
| Fatty acids, total monounsaturated | 2.0 G | — |
| Fatty acids, total polyunsaturated | 0.2 G | — |
| MUFA 14:1 | 0.0 G | — |
| MUFA 16:1 | 0.0 G | — |
| MUFA 17:1 | 0.0 G | — |
| MUFA 18:1 | 2.0 G | — |
| MUFA 20:1 | 0.0 G | — |
| PUFA 18:2 | 0.2 G | — |
| PUFA 18:3 | 0.0 G | — |
| PUFA 18:3 n-6 c,c,c | 0.0 G | — |
| PUFA 18:4 | 0.0 G | — |
| PUFA 20:2 n-6 c,c | 0.0 G | — |
| PUFA 20:3 | 0.0 G | — |
| PUFA 20:4 | 0.0 G | — |
| PUFA 20:5 n-3 (EPA) | 0.0 G | — |
| PUFA 22:5 n-3 (DPA) | 0.0 G | — |
| PUFA 22:6 n-3 (DHA) | 0.0 G | — |
| SFA 10:0 | 0.0 G | — |
| SFA 12:0 | 0.0 G | — |
| SFA 14:0 | 0.0 G | — |
| SFA 15:0 | 0.0 G | — |
| SFA 16:0 | 0.4 G | — |
| SFA 17:0 | 0.0 G | — |
| SFA 18:0 | 0.3 G | — |
| SFA 20:0 | 0.0 G | — |
| SFA 22:0 | 0.0 G | — |
| SFA 4:0 | 0.0 G | — |
| SFA 6:0 | 0.0 G | — |
| SFA 8:0 | 0.0 G | — |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Lutein + zeaxanthin | 12.0 UG | — |
| MUFA 15:1 | 0.0 G | — |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.0 G | — |
| Tocopherol, beta | 0.0 MG | — |
| Tocopherol, delta | 0.3 MG | — |
| Tocopherol, gamma | 0.1 MG | — |
| Tocotrienol, alpha | 0.0 MG | — |
| Tocotrienol, beta | 0.0 MG | — |
| Tocotrienol, delta | 0.0 MG | — |
| Tocotrienol, gamma | 0.0 MG | — |
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
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Cowpeas (blackeyes), immature seeds, frozen, cooked, boiled, drained, with salt
Pickle relish, hamburger
Corn pudding, home prepared
Cowpeas (blackeyes), immature seeds, frozen, cooked, boiled, drained, without salt
Frequently Asked Questions
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More in This Category
Other foods in Vegetables and Vegetable Products
Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central October 2024 release. See our methodology.
Source: USDA FoodData Central (FDC ID 168444) — USDA Standard Reference database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.