What about eating French fries? – Tufts

I confess that I love french fries. I also confess that I don’t eat them very often because of their fat content and fears of what I am putting into my system. The following is from The Tufts University Friedman School of Nutrition Science and Policy.


Photo by Marco Fischer on Pexels.com

 Q. Potatoes are a vegetable, so why aren’t French fries good for you? Are the nutrients destroyed in the frying process?

A. “A medium baked potato (with skin) is a good source of potassium, vitamins C and B6, and fiber. But potatoes don’t contain other nutrients, such as the carotenoids and phytochemicals found in more brightly-colored vegetables,” says Helen Rasmussen, PhD, RD, a senior research dietitian at Tufts’ Human Nutrition Research Center on Aging. “Peeling to remove the skin to make fries and chips results in the loss of a large portion of the fiber, further diminishing the potato’s nutritional value. In addition, French fries are typically salted. Most of us consume more than the recommended amount of sodium, and eating highly salted foods like fries makes that situation worse.”

“Deep frying potatoes to turn them into French fries does not change them that much, but it does increase the number of calories per serving, so we get less nutrients per calorie when we eat them. We each need a particular number of calories to fuel our bodies, and we also need a sufficient intake of many different nutrients. If we choose to consume something like French fries frequently and in a large quantity, we will surpass our calorie needs before we meet all of our nutrient needs, which can impact health.”

“Enjoy potatoes sometimes as part of a balanced, healthy dietary pattern. Think of them as a substitute for grains rather than vegetables when you fill up your plate. Leave the skin on, prepare them in a variety of ways, and avoid adding a lot of butter, cream, and salt. Round out your plate with plenty of colorful vegetables and other plant foods.”


Filed under calorie counting, calories, french fries, fried potatoes, Tufts University, white potatoes

5 responses to “What about eating French fries? – Tufts

  1. I do love French fries too but I eat them rarely ☺️

    Liked by 1 person

  2. As a lover of french fries – well, mostly only if hand-cut… I have researched the problems with eating this beloved food. In addition to all the drawbacks discussed in this article I have read that french fries (and, in fact, all browned foods – roasted, deep-fried, baked too long, etc.) have acrylamide in them. In its “12th Report on Carcinogens” the National Toxicology Program summarized extensive animal testing for acrylamide by listing it as, “…reasonably anticipated to be a human carcinogen.”
    Check out this website from the National Institutes for Health to learn more.
    The recommendation is to bake or roast fries and other foods to a golden yellow color, not golden brown.

    Liked by 1 person

  3. PS. This is also true of nuts and seeds. Acrylamide levels increase dramatically at higher roasting temperatures. Raw nuts and seeds contain zero acrylamides. Best to buy raw, organic nuts and seeds and roast them yourself at 120 degrees or below, or to eat nuts and seeds raw. Check out one study for yourself at http://www.iosrjournals.org/iosr-jestft/papers/vol11-issue%204/Version-1/F1104013843.pdf.

    Liked by 1 person

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