McDONALD'S, french fries
Whole food · Fast Foods
Photo: Wikipedia
McDonald's french fries are golden, crispy-on-the-outside, fluffy-on-the-inside potato sticks, seasoned with a touch of salt. Nutritionally, they are a high-carb, moderate-fat side, delivering a quick energy boost with minimal protein.
💚 Why it's loved
People love them for their addictive salty, savory flavor and satisfying crunch-to-fluff texture ratio, which makes them the quintessential fast-food side. They are a cultural icon, perfectly paired with burgers and shakes.
⚠️ Watch-outs & how to enjoy it better
They are high in sodium and refined carbohydrates, which can cause blood sugar spikes and may not be suitable for low-sodium diets. To counteract, pair with a protein source like a burger patty or chicken sandwich, and practice portion control by choosing a smaller size.
Key benefits
- Provides a quick source of energy from carbohydrates.
- Contains some dietary fiber from the potato.
- A familiar, convenient comfort food.
- Consistent taste and texture globally.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
McDonald's fries were originally cooked in a mixture of beef tallow and cottonseed oil, which gave them a distinct flavor; the switch to 100% vegetable oil in 1990 sparked significant public outcry.
Full nutrition (scales with serving)
| Water | 36.6 g |
| Energy | 323 kcal |
| Energy | 1352 kj |
| Protein | 3.4 g |
| Total lipid (fat) | 15.5 g |
| Ash | 1.9 g |
| Carbohydrate, by difference | 42.6 g |
| Fiber, total dietary | 3.9 g |
| Total Sugars | 0.21 g |
| Sucrose | 0.21 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 38.2 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 0.80 mg |
| Magnesium, Mg | 37.0 mg |
| Phosphorus, P | 127 mg |
| Potassium, K | 596 mg |
| Sodium, Na | 189 mg |
| Zinc, Zn | 0.51 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.25 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 5.6 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.04 mg |
| Niacin | 3.2 mg |
| Pantothenic acid | 0.59 mg |
| Vitamin B-6 | 0.38 mg |
| Choline, total | 39.8 mg |
| Betaine | 0.40 mg |
| Vitamin A, RAE | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 27.0 ug |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Tocopherol, beta | 0.03 mg |
| Tocopherol, gamma | 2.4 mg |
| Tocopherol, delta | 0.62 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.13 mg |
| Tocotrienol, gamma | 0.01 mg |
| Tocotrienol, delta | 0.02 mg |
| Vitamin K (phylloquinone) | 16.0 ug |
| Vitamin K (Dihydrophylloquinone) | 48.6 ug |
| Fatty acids, total saturated | 2.3 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 0.96 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 1.0 g |
| SFA 20:0 | 0.08 g |
| SFA 22:0 | 0.05 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 7.4 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.03 g |
| MUFA 16:1 c | 0.03 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 7.2 g |
| MUFA 18:1 c | 7.2 g |
| MUFA 20:1 | 0.14 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 4.7 g |
| PUFA 18:2 | 4.3 g |
| PUFA 18:2 n-6 c,c | 4.3 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.41 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.38 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.06 g |
| Fatty acids, total trans-monoenoic | 0.03 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.03 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
FAQ
Are McDonald's fries gluten-free?
In the U.S., the fries are cooked in a dedicated fryer with a vegetable oil blend and contain no gluten ingredients, but cross-contamination is possible. In other countries, recipes and fryers may differ.
Why do they taste different at home?
McDonald's uses a specific potato variety (Russet Burbank or Shepody), a precise two-step frying process (blanched and then fried), and adds dextrose and sodium acid pyrophosphate to maintain color and texture after freezing.
How much sodium is in a serving?
A medium order (112g) contains about 300mg of sodium, which is roughly 13% of the recommended daily limit.