POTATOES, CANOLA OIL AND, OR CORN OIL, SALT, WHEY

JaysPotato Chips, Sour Cream & OnionNo image

Potato Chips, Sour Cream & Onion

Name: Frifor food product database
Creator: Frifor

53.2 g

Ultra-processedMilk

Description

Potato Chips, Sour Cream & Onion is a product in the category Chips/Crisps/Snack Mixes - Natural/Extruded (Shelf Stable) produced by Jays.

Ingredients

POTATOES
E330CITRIC ACID
NATURAL AND ARTIFICIAL FLAVORS
E631DISODIUM INOSINATE
DISODIUM GUANYLATE

Nutrition

Macros

Density

Thermic

Energy

526 kcal279.83 kcal279.83 kcal

Per 100 gPer 53.2 gPer 53.2 g

Fat

30.1 g16.01 g16.01 g

Per 100 gPer 53.2 gPer 53.2 g

Saturated fat

4.7 g2.5 g2.5 g

Per 100 gPer 53.2 gPer 53.2 g

Carbohydrates

54.5 g28.99 g28.99 g

Per 100 gPer 53.2 gPer 53.2 g

Sugars

3.76 g2 g2 g

Per 100 gPer 53.2 gPer 53.2 g

Protein

7.52 g4 g4 g

Per 100 gPer 53.2 gPer 53.2 g

Fibre

1.9 g1.01 g1.01 g

Per 100 gPer 53.2 gPer 53.2 g

Salt

1.9275 g1.03 g1.03 g

Per 100 gPer 53.2 gPer 53.2 g

	Per 100 g	Per 53.2 g	Per 53.2 g
Energy	526 kcal	279.83 kcal	279.83 kcal
Fat	30.1 g	16.01 g	16.01 g
Saturated fat	4.7 g	2.5 g	2.5 g
Carbohydrates	54.5 g	28.99 g	28.99 g
Sugars	3.76 g	2 g	2 g
Protein	7.52 g	4 g	4 g
Fibre	1.9 g	1.01 g	1.01 g
Salt	1.9275 g	1.03 g	1.03 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: disodium guanylate, disodium inosinate
2.
Contains flavouring: natural and artificial flavors
3.
Contains non-culinary ingredient: dextrose

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

52% fat

1.93% salt

52% fat

2.86% sugar

CSOD

41% carb

1.93% salt

This product is hyperpalatable.

This product is 52% calories from fat, 41% calories from carbohydrates and more than 1.93% of total weight from salt.

Seed oils

No seed oils found

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

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