Potatoes vs Shortening
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated is higher in more vitamins & minerals
Calories (kcal)
Potatoes 194
Shortening 884
Protein (g)
Potatoes 2.90
Shortening 0
Carbs (g)
Potatoes 31.7
Shortening 0
Fat (g)
Potatoes 6.76
Shortening 100.0
Fiber (g)
Potatoes 2.80
Shortening 0
Quick answers
Which has more protein?
Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated — 2.90g vs 0g per 100g.
Which has fewer calories?
Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated — 194 vs 884 kcal per 100g.
Which is more nutrient-dense?
Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Potatoes | Shortening | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 194 kcal | 884 kcal | -78% |
| Macronutrients | |||
| Water | 56.6 g | 0 g | |
| Protein | 2.90 g | 0 g | |
| Total lipid (fat) | 6.76 g | 100.0 g | -93% |
| Carbohydrate, by difference | 31.7 g | 0 g | |
| Fiber, total dietary | 2.80 g | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 1.27 g | 25.0 g | -95% |
| Fatty acids, total monounsaturated | 4.06 g | 41.2 g | -90% |
| Fatty acids, total trans | — | 13.2 g | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 14.2 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.129 mg | 0.020 mg | +545% |
| Riboflavin (Vitamin B2) | 0.034 mg | 0 mg | |
| Niacin (Vitamin B3) | 2.28 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.554 mg | 0.680 mg | -19% |
| Vitamin B-6 — Pyridoxine | 0.192 mg | 0.001 mg | +19100% |
| Biotin (Vitamin B7) | 33.0 ug | 0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 0.200 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 3.00 ug | 0 ug | |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.160 mg | 6.13 mg | -97% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 12.0 mg | 1.00 mg | +1100% |
| Iron, Fe | 0.800 mg | 0.070 mg | +1043% |
| Magnesium, Mg | 25.0 mg | 0 mg | |
| Phosphorus, P | 112 mg | 0 mg | |
| Potassium, K | 505 mg | 0 mg | |
| Sodium, Na | 400 mg | 4.00 mg | +9900% |
| Zinc, Zn | 0.430 mg | 0 mg | |
| Copper, Cu | 0.114 mg | 0 mg | |
| Manganese, Mn | 0.187 mg | 0 mg | |
| Selenium, Se | 0.600 ug | 0 ug | |
| Other Nutrients | |||
| Energy | 813 kj | 3699 kj | -78% |
| Ash | 2.07 g | 0.030 g | +6800% |
| Total Sugars | 0.310 g | 0 g | |
| Sucrose | 0.210 g | — | |
| Glucose | 0.100 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Starch | 23.1 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 33.0 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 0 ug | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 5.00 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 17.0 ug | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.010 mg | 0.440 mg | -98% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.490 mg | 32.3 mg | -98% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.650 mg | 15.4 mg | -96% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.010 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 2.70 ug | 53.2 ug | -95% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 19.6 ug | 165 ug | -88% |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0 g | 0.167 g | -100% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.682 g | 12.5 g | -95% |
| SFA 17:0 (Margaric acid) | 0 g | 0.095 g | -100% |
| SFA 18:0 (Stearic acid) | 0.543 g | 11.4 g | -95% |
| SFA 20:0 (Arachidic acid) | 0.022 g | 0.428 g | -95% |
| SFA 22:0 (Behenic acid) | 0.021 g | 0.367 g | -94% |
| SFA 24:0 (Lignoceric acid) | — | 0.052 g | |
| MUFA 14:1 (Myristoleic acid) | 0 g | 0 g | = |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.007 g | 0.021 g | -67% |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 4.04 g | 41.1 g | -90% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 30.3 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.009 g | 0.088 g | -90% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0 g | |
| Fatty acids, total polyunsaturated | 0.345 g | 28.1 g | -99% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.322 g | 26.2 g | -99% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 23.8 g | |
| PUFA 18:2 CLAs | — | 0.057 g | |
| PUFA 18:2 i | — | 2.40 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.024 g | 1.88 g | -99% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.024 g | 1.88 g | -99% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | — | 10.8 g | |
| TFA 18:1 t | — | 10.8 g | |
| Fatty acids, total trans-polyenoic | — | 2.40 g | |
| Stigmasterol | — | 51.0 mg | |
| Campesterol | — | 50.0 mg | |
| Beta-sitosterol | — | 138 mg | |
| Tryptophan (EAA) | 0.026 g | — | |
| Threonine (EAA) | 0.100 g | — | |
| Isoleucine (EAA, BCAA) | 0.101 g | — | |
| Leucine (EAA, BCAA) | 0.169 g | — | |
| Lysine (EAA) | 0.170 g | — | |
| Methionine (EAA) | 0.046 g | — | |
| Cystine (conditionally essential) | 0.046 g | — | |
| Phenylalanine (EAA) | 0.123 g | — | |
| Tyrosine (conditionally essential) | 0.099 g | — | |
| Valine (EAA, BCAA) | 0.160 g | — | |
| Arginine (conditionally essential) | 0.167 g | — | |
| Histidine (EAA) | 0.059 g | — | |
| Alanine | 0.117 g | — | |
| Aspartic acid | 0.642 g | — | |
| Glutamic acid | 0.517 g | — | |
| Glycine (conditionally essential) | 0.095 g | — | |
| Proline (conditionally essential) | 0.106 g | — | |
| Serine | 0.126 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated nutrition facts Shortening, vegetable, household, composite nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin B-6 — Pyridoxine +19100% in Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated Sodium, Na +9900% in Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated Calcium, Ca +1100% in Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated Iron, Fe +1043% in Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated
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