Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated: amino acid profile
cooked · USDA SR Legacy, FDC ID 170452 (Vegetables and Vegetable Products)
How much protein and leucine does it contain?
Per 100 g, Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated provides 2.9 g protein and 0.17 g leucine. Use the listed preparation when comparing portions.
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The first column of amounts is per 100 g of food; the second compares the composition of the protein itself.
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.17 | 5.8 |
| Isoleucine Essential (BCAA) | 0.10 | 3.5 |
| Valine Essential (BCAA) | 0.16 | 5.5 |
| Lysine Essential | 0.17 | 5.9 |
| Threonine Essential | 0.10 | 3.4 |
| Phenylalanine Essential | 0.12 | 4.2 |
| Methionine Essential | 0.05 | 1.6 |
| Histidine Essential | 0.06 | 2.0 |
| Tryptophan Essential | 0.03 | 0.9 |
| Glutamic acid Non-essential | 0.52 | 17.8 |
| Aspartic acid Non-essential | 0.64 | 22.1 |
| Proline Non-essential | 0.11 | 3.7 |
| Alanine Non-essential | 0.12 | 4.0 |
| Serine Non-essential | 0.13 | 4.3 |
| Tyrosine Non-essential | 0.10 | 3.4 |
| Arginine Non-essential | 0.17 | 5.8 |
| Cysteine Non-essential | 0.05 | 1.6 |
| Glycine Non-essential | 0.10 | 3.3 |
What do these numbers mean? Read the guide →
By Logan King and Dr Paul T Morgan, Senior Lecturer in Human Nutrition and Metabolism, Manchester Metropolitan University.
Amino acid score compares this food's scarcest essential amino acid with the WHO/FAO/UNU 2007 adult pattern; 100%+ means every essential amino acid is carried in good proportion. Data: USDA SR Legacy, FDC ID 170452 (Vegetables and Vegetable Products). Educational reference, not medical advice.