Baked Sweet Potato Fries — Nutrition Facts & Ingredients
- Calories
- 120per serving
- Protein
- 3.6 gper 100 g
- Carbs
- 57.1 gper 100 g
- Fat
- 25 gper 100 g
Where to buy
Per serving (1 ONZ, 28 g): 120 calories. Per 100 g: 429 calories, 3.6 g protein, 25 g fat.
Nutrition Facts
Serving size1 ONZ (28g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy Baked Sweet Potato Fries
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Calcium Carbonate, Cane Sugar, Corn Meal, Extractive Of Paprika, Molasses Powder, Natural Flavors, Rice Flour, Salt, Sunflower Oil, Sweet Potato Powder
Frequently asked questions
How many calories are in Baked Sweet Potato Fries?
Per 100 g of Baked Sweet Potato Fries there are 429 calories.
How much protein is in Baked Sweet Potato Fries?
Per 100 g of Baked Sweet Potato Fries there are 3.57 g protein.
How many carbohydrates are in Baked Sweet Potato Fries?
Per 100 g of Baked Sweet Potato Fries there are 57.14 g carbohydrates. Of which 10.71 g sugars.
How much sugar is in Baked Sweet Potato Fries?
Per 100 g of Baked Sweet Potato Fries there are 10.71 g sugars.
How much sodium (salt) is in Baked Sweet Potato Fries?
Per 100 g of Baked Sweet Potato Fries there are 429.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Baked Sweet Potato Fries?
Per 100 g of Baked Sweet Potato Fries there are 3.6 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Baked Sweet Potato Fries?
The main ingredients in Baked Sweet Potato Fries are: Calcium Carbonate, Cane Sugar, Corn Meal, Extractive Of Paprika, Molasses Powder.
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