Know what’s on your plate
Poutine
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 226 kcal —
- Protein 7.5 g 15%
- Carbohydrate 14 g 5%
- Fat 15 g 20%
- Saturated fat 6 g 30%
- Fibre 1.1 g 4%
- Sugars 0.4 g —
- Sodium 614 mg 27%
- Cholesterol 24.1 mg 8%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 59 µg 7%
- Vitamin C 7 mg 8%
- Vitamin D 0.04 µg 0%
- Vitamin E 0.71 mg 5%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 1.2 mg 7%
- Pantothenic acid (B5) 0.34 mg 7%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 19 µg 5%
- Vitamin B12 0.23 µg 10%
Minerals
- Calcium 176 mg 14%
- Iron 0.67 mg 4%
- Magnesium 17.7 mg 4%
- Phosphorus 168 mg 13%
- Potassium 277 mg 6%
- Zinc 1.2 mg 11%
- Copper 0.1 mg 11%
- Manganese 0.17 mg 7%
- Selenium 3.4 µg 6%
Questions about Poutine
What is poutine?
Poutine is a Québécois dish of chips topped with cheese curds and hot brown gravy. The heat softens the curds without fully melting them, giving the dish its distinctive squeaky, soft texture.
How do you make poutine at home?
Fry or bake thick-cut chips until crisp, warm the gravy until piping hot, then pile the chips into a dish. Scatter cheese curds over them and pour on the gravy just before serving so the chips stay crisp at the edges.
What cheese should you use for poutine?
Use fresh cheese curds, ideally at room temperature; their springy texture holds up under hot gravy. If you cannot find curds, torn mozzarella is a practical substitute, though it melts more smoothly and lacks the characteristic squeak.
What gravy goes with poutine?
A savoury brown gravy is traditional, often made with beef or chicken stock. Keep it hot enough to soften the curds, but pour it on at the last moment to avoid turning the chips soggy.
What can you serve with poutine?
Poutine is filling enough to serve on its own, but a sharp, crunchy side such as coleslaw or a green salad balances its rich gravy and cheese. In Québec, you may also see it topped with extras such as pulled pork or smoked meat.
Can you reheat leftover poutine?
Poutine is best eaten straight away, as gravy quickly softens the chips. For leftovers, store them covered in the fridge and reheat in an oven or air fryer until steaming hot; the chips will not be as crisp as freshly made.
Where did poutine come from?
Poutine originated in rural Québec in the late 1950s. Its name is often linked to a Québécois slang word for a mess, fitting a dish that brings chips, curds and gravy together.
Source: Canadian Nutrient File 6772 · per 100 g · carbohydrate per EU label, fibre excluded
