Four seasons crispy skin on fries
Four seasons crispy skin on fries provides 144 kcal per 100 g, with 0.8 g of sugars and 1.7 g of protein. Its Nutri-Score is B and it is classified as NOVA 4 (ultra-processed food). It is listed in the Frozen fries category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 144 kcal | 158 −9% |
| Total fat | 7.7 g | 5.3 +46% |
| Saturated fat | 0.9 g | 0.7 +25% |
| Carbohydrates | 16.2 g | 24 −32% |
| Total sugars | 0.8 g | 0.8 −9% |
| Added sugars | 0 g | 0.5 −100% |
| Dietary fiber | 1.6 g | 2.5 −36% |
| Protein | 1.7 g | 2.6 −34% |
| Salt | 0.4 g | 0.3 +38% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 530 Frozen fries products on Foodmetria.
Compared with other frozen fries
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
potatoes (87%), sunflower oil, modified potato stardch, rice flour, potato starch, salt, dextrin, raising agents: diphosphates, sodium carbonates
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- United Kingdom
- Barcode
- 16957855
Prices reported by shoppers
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Frequently asked questions
How many calories are in Four seasons crispy skin on fries?
Four seasons crispy skin on fries contains 144 kcal per 100 g.
How much sugar is in Four seasons crispy skin on fries?
Four seasons crispy skin on fries has 0.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Four seasons crispy skin on fries healthy?
It has a Nutri-Score of B (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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