Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 280 kCal | 1684 kCal | 16.6% | 5.9% | 601 g |
| Proteins | 3.23 g | 76 g | 4.3% | 1.5% | 2353 g |
| Fats | 12.48 g | 56 g | 22.3% | 8% | 449 g |
| Carbohydrates | 35.8 g | 219 g | 16.3% | 5.8% | 612 g |
| Alimentary fiber | 2.9 g | 20 g | 14.5% | 5.2% | 690 g |
| Water | 43.95 g | 2273 g | 1.9% | 0.7% | 5172 g |
| Ash | 1.64 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.143 mg | 1.5 mg | 9.5% | 3.4% | 1049 g |
| Vitamin B2, riboflavin | 0.033 mg | 1.8 mg | 1.8% | 0.6% | 5455 g |
| Vitamin B4, choline | 28.9 mg | 500 mg | 5.8% | 2.1% | 1730 g |
| Vitamin B5, pantothenic | 0.49 mg | 5 mg | 9.8% | 3.5% | 1020 g |
| Vitamin B6, pyridoxine | 0.327 mg | 2 mg | 16.4% | 5.9% | 612 g |
| Vitamin C, ascorbic | 2.2 mg | 90 mg | 2.4% | 0.9% | 4091 g |
| Vitamin E, alpha tocopherol, TE | 2.45 mg | 15 mg | 16.3% | 5.8% | 612 g |
| beta Tocopherol | 0.06 mg | ~ | |||
| gamma Tocopherol | 4.75 mg | ~ | |||
| tocopherol | 0.52 mg | ~ | |||
| Vitamin K, phylloquinone | 11.1 μg | 120 μg | 9.3% | 3.3% | 1081 g |
| Vitamin PP, NE | 2.163 mg | 20 mg | 10.8% | 3.9% | 925 g |
| Betaine | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 467 mg | 2500 mg | 18.7% | 6.7% | 535 g |
| Calcium, Ca | 17 mg | 1000 mg | 1.7% | 0.6% | 5882 g |
| Magnesium, Mg | 27 mg | 400 mg | 6.8% | 2.4% | 1481 g |
| Sodium, Na | 279 mg | 1300 mg | 21.5% | 7.7% | 466 g |
| Sulfur, S | 32.3 mg | 1000 mg | 3.2% | 1.1% | 3096 g |
| Phosphorus, P | 119 mg | 800 mg | 14.9% | 5.3% | 672 g |
| Trace Elements | |||||
| Iron, Fe | 0.73 mg | 18 mg | 4.1% | 1.5% | 2466 g |
| Manganese, Mn | 0.213 mg | 2 mg | 10.7% | 3.8% | 939 g |
| Copper, Cu | 127 μg | 1000 μg | 12.7% | 4.5% | 787 g |
| Zinc, Zn | 0.44 mg | 12 mg | 3.7% | 1.3% | 2727 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 35.97 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.51 g | max 100 г | |||
| Glucose (dextrose) | 0.51 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.182 g | ~ | |||
| valine | 0.164 g | ~ | |||
| Histidine * | 0.065 g | ~ | |||
| Isoleucine | 0.108 g | ~ | |||
| leucine | 0.17 g | ~ | |||
| lysine | 0.265 g | ~ | |||
| methionine | 0.06 g | ~ | |||
| threonine | 0.11 g | ~ | |||
| tryptophan | 0.028 g | ~ | |||
| phenylalanine | 0.146 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.104 g | ~ | |||
| Aspartic acid | 0.677 g | ~ | |||
| glycine | 0.095 g | ~ | |||
| Glutamic acid | 0.504 g | ~ | |||
| Proline | 0.133 g | ~ | |||
| serine | 0.11 g | ~ | |||
| tyrosine | 0.096 g | ~ | |||
| Cysteine | 0.011 g | ~ | |||
| Fatty acid | |||||
| Transgender | 0.046 g | max 1.9 г | |||
| monounsaturated trans fats | 0.013 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.137 g | max 18.7 г | |||
| 4: 0 Oily | 0.005 g | ~ | |||
| 8: 0 Caprylic | 0.009 g | ~ | |||
| 10: 0 Capric | 0.01 g | ~ | |||
| 12: 0 Lauric | 0.004 g | ~ | |||
| 14: 0 Myristic | 0.031 g | ~ | |||
| 15: 0 Pentadecanoic | 0.004 g | ~ | |||
| 16: 0 Palmitic | 1.676 g | ~ | |||
| 17: 0 Margarine | 0.01 g | ~ | |||
| 18: 0 Stearin | 0.313 g | ~ | |||
| 20: 0 Arachinic | 0.038 g | ~ | |||
| 22: 0 Begenic | 0.021 g | ~ | |||
| 24: 0 Lignoceric | 0.017 g | ~ | |||
| Monounsaturated fatty acids | 3.27 g | min 16.8 г | 19.5% | 7% | |
| 16: 1 Palmitoleic | 0.025 g | ~ | |||
| 16: 1 cis | 0.025 g | ~ | |||
| 17: 1 Heptadecene | 0.005 g | ~ | |||
| 18: 1 Olein (omega-9) | 3.199 g | ~ | |||
| 18: 1 cis | 3.186 g | ~ | |||
| 18: 1 trans | 0.013 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.037 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.001 g | ~ | |||
| 22: 1 cis | 0.001 g | ~ | |||
| 24: 1 Nervonic, cis (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 5.946 g | from 11.2 to 20.6 | 53.1% | 19% | |
| 18: 2 Linoleic | 5.648 g | ~ | |||
| 18: 2 trans isomer, not determined | 0.033 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 5.599 g | ~ | |||
| 18: 2 Conjugated Linoleic Acid | 0.015 g | ~ | |||
| 18: 3 Linolenic | 0.289 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.273 g | ~ | |||
| 18: 3 Omega-6, Gamma Linolenic | 0.016 g | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | 0.004 g | ~ | |||
| 20: 3 Eicosatriene | 0.002 g | ~ | |||
| 20: 4 Arachidonic | 0.003 g | ~ | |||
| Omega-3 fatty acids | 0.273 g | from 0.9 to 3.7 | 30.3% | 10.8% | |
| Omega-6 fatty acids | 5.624 g | from 4.7 to 16.8 | 100% | 35.7% |
The energy value is 280 kcal.
- small serving = 74 g (207.2 kCal)
- medium serving = 117 g (327.6 kCal)
- large serving = 160 g (448 kCal)
- king serving = 194 gr (543.2 kCal)
BURGER KING, French fries rich in vitamins and minerals such as: vitamin B6 – 16,4%, vitamin E – 16,3%, potassium – 18,7%, phosphorus – 14,9%, copper – 12,7%
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Tags: calorie content 280 kcal, chemical composition, nutritional value, vitamins, minerals, how BURGER KING is useful, French fries, calories, nutrients, useful properties of BURGER KING, French fries