Carbs In Hash Browns Mcdonaldʼs

Curious about the carb content in McDonald’s hash browns? Discover the nutritional facts and health benefits that might surprise you!

McDonald’s hash browns are a beloved fast-food favorite for breakfast.

But have you ever taken a moment to consider their carbohydrate content?

Understanding the carb profile of these crispy delights can help manage your diet effectively.

With a typical serving size and nutritional benefits, knowing what’s in your hash browns can enhance your meal choices.

Nutrition Facts

Serving Size 1 serving (118g)

Amount Per Serving

Calories180

Total Fat 9 g 14%
Saturated Fat 1 g 5%
Trans Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 310 mg 14%
Total Carbohydrate 24 g 9%
Dietary Fiber 2 g 7%
Total Sugars 0 g 0%
Protein 2 g 4%
Vitamin D 0%
Calcium 0%
Iron 0.2 mg 1%
Potassium 310 mg 6%

Nutrient Distribution

Calorie Burn Time

How long would it take to burn off total calories from 100g of McDonald’s hash browns?

Walking
24 minutes

Jogging
18 minutes

Biking
13 minutes

FAQs

How many carbohydrates are in McDonald’s hash browns?
There are approximately 24 grams of carbohydrates in one serving of McDonald’s hash browns.
Are McDonald’s hash browns gluten-free?
No, McDonald’s hash browns are not labeled gluten-free as they may come into contact with gluten-containing items.
What are the main ingredients in McDonald’s hash browns?
The primary ingredients include grated potatoes, vegetable oil, and spices.
Do hash browns provide any nutritional benefits?
While often considered a side item, hash browns do offer some potassium and dietary fiber.

Final Words

McDonald’s hash browns can be an enjoyable part of your breakfast routine.

With a manageable carbohydrate content and some nutritional benefits, they can fit into a balanced diet.

Enjoy them in moderation alongside other nutrient-rich foods to maximize health benefits.

Understanding the nutritional profile of hash browns enhances your ability to make informed choices while enjoying a classic breakfast favorite.


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