Steak Cut French Fries — Nutrition Facts & Ingredients
- Calories
- 120per serving
- Protein
- 2.4 gper 100 g
- Carbs
- 23.5 gper 100 g
- Fat
- 3.5 gper 100 g
Where to buy
Per serving (3 ONZ, 85 g): 120 calories. Per 100 g: 141 calories, 2.4 g protein, 3.5 g fat.
Nutrition Facts
Serving size3 ONZ (85g)
* 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 Steak Cut French Fries
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Canola, Cottonseed, Dextrose, Disodium Dihydrogen Pyrophosphate, Maltodextrin, Potatoes, Sea Salt, Soybean, Sunflower, Tetrasodium Pyrophosphate, To Maintain Natural Color, Vegetable Oil
Frequently asked questions
How many calories are in Steak Cut French Fries?
Per 100 g of Steak Cut French Fries there are 141 calories.
How much protein is in Steak Cut French Fries?
Per 100 g of Steak Cut French Fries there are 2.35 g protein.
How many carbohydrates are in Steak Cut French Fries?
Per 100 g of Steak Cut French Fries there are 23.53 g carbohydrates. Of which 1.18 g sugars.
How much sugar is in Steak Cut French Fries?
Per 100 g of Steak Cut French Fries there are 1.18 g sugars.
How much sodium (salt) is in Steak Cut French Fries?
Per 100 g of Steak Cut French Fries there are 353.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Steak Cut French Fries?
Per 100 g of Steak Cut French Fries there are 1.2 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Steak Cut French Fries?
The main ingredients in Steak Cut French Fries are: Canola, Cottonseed, Dextrose, Disodium Dihydrogen Pyrophosphate, Maltodextrin.
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