POTATOES, SUNFLOWER AND/OR CANOLA OIL, WHEY, SALT, DEXTROSE

Roundy'sKettle Chips, Parmesan & GarlicNo image

Kettle Chips, Parmesan & Garlic

Name: Frifor food product database
Creator: Frifor

227 g

Ultra-processedMilk

Description

Kettle Chips, Parmesan & Garlic is a product in the category Chips/Crisps/Snack Mixes - Natural/Extruded (Shelf Stable) produced by Roundy's.

Ingredients

POTATOES
NATURAL FLAVORS
YEAST EXTRACT
E330CITRIC ACID
SPICES
E270LACTIC ACID
AUTOLYZED YEAST EXTRACT

Nutrition

Macros

Density

Thermic

Energy

500 kcal140 kcal1135 kcal

Per 100 gPer 28 gPer 227 g

Fat

28.6 g8.01 g64.92 g

Per 100 gPer 28 gPer 227 g

Saturated fat

3.57 g1 g8.1 g

Per 100 gPer 28 gPer 227 g

Carbohydrates

57.1 g15.99 g129.62 g

Per 100 gPer 28 gPer 227 g

Sugars

3.57 g1 g8.1 g

Per 100 gPer 28 gPer 227 g

Protein

3.57 g1 g8.1 g

Per 100 gPer 28 gPer 227 g

Fibre

3.6 g1.01 g8.17 g

Per 100 gPer 28 gPer 227 g

Salt

1.6975 g0.475 g3.85 g

Per 100 gPer 28 gPer 227 g

	Per 100 g	Per 28 g	Per 227 g
Energy	500 kcal	140 kcal	1135 kcal
Fat	28.6 g	8.01 g	64.92 g
Saturated fat	3.57 g	1 g	8.1 g
Carbohydrates	57.1 g	15.99 g	129.62 g
Sugars	3.57 g	1 g	8.1 g
Protein	3.57 g	1 g	8.1 g
Fibre	3.6 g	1.01 g	8.17 g
Salt	1.6975 g	0.475 g	3.85 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains non-culinary ingredients: corn and potato maltodextrin, autolyzed yeast extract, dextrose, yeast extract
2.
Contains flavouring: natural flavors

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

51% fat

1.70% salt

51% fat

2.86% sugar

CSOD

46% carb

1.70% salt

This product is hyperpalatable.

This product is 51% calories from fat, 46% calories from carbohydrates and more than 1.70% 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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