Potatoes, hash brown, frozen
Potatoes, hash brown, frozen, plain, unprepared
Category: Vegetables and Vegetable Products
100g of Potatoes, hash brown, frozen contains 82 kcal calories, 2.06g protein, and 8.2mg vitamin c per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 82 kcal | 4% |
| Protein | 2.06 g | 4% |
| Carbohydrates | 17.72 g | 6% |
| Total fat | 0.62 g | 1% |
| Fiber | 1.4 g | 5% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 22 mg | 1% |
| Potassium | 285 mg | 6% |
| Calcium | 10 mg | 1% |
| Magnesium | 11 mg | 3% |
| Phosphorus | 47 mg | 4% |
| Iron | 0.98 mg | 5% |
| Zinc | 0.21 mg | 2% |
| Copper | 0.1 mg | 11% |
| Manganese | 0.15 mg | 6% |
| Selenium | 0.3 µg | 1% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 0.16 g | 1% |
| Monounsaturated fat | 0.01 g | — |
| Polyunsaturated fat | 0.27 g | — |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 0 µg | 0% |
| Retinol | 0 µg | — |
| Vitamin C | 8.2 mg | 9% |
| Vitamin D | 0 µg | 0% |
| Thiamin (B1) | 0.1 mg | 8% |
| Riboflavin (B2) | 0.01 mg | 1% |
| Niacin (B3) | 1.66 mg | 10% |
| Pantothenic acid (B5) | 0.32 mg | 6% |
| Vitamin B6 | 0.09 mg | 5% |
| Folate (B9) | 4 µg | 1% |
| Vitamin B12 | 0 µg | 0% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 0.11 g | — |
| Leucine | 0.12 g | — |
| Isoleucine | 0.09 g | — |
| Valine | 0.11 g | — |
| Threonine | 0.09 g | — |
| Methionine | 0.02 g | — |
| Phenylalanine | 0.09 g | — |
| Tryptophan | 0.03 g | — |
| Histidine | 0.04 g | — |
| Arginine | 0.1 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 78.85 g | — |
Household serving sizes
g- 0.5 cup
- 105 g
- package (12 oz)
- 340 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2019-04-01
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