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Frito-Lay, ALL DRESSED FLAVORED POTATO CHIPS, ALL DRESSED
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 12.9 MG | 14% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 46 MG | 4% | |
| Iron, Fe | 3.6 MG | 20% | |
| Potassium, K | 1,164 MG | 25% | |
| Sodium, Na | 607 MG | 26% |
Nutrition Highlights
- Good source of dietary fiber (3.6g per 100g).
- Good source of Iron, Fe (20% DV).
- Good source of Potassium, K (25% DV).
- Good source of Sodium, Na (26% DV).
About ALL DRESSED FLAVORED POTATO CHIPS, ALL DRESSED
Lay's All Dressed Flavored Potato Chips from Frito-Lay combine sweet, salty, tangy, and savory seasonings in a single chip flavor popular in Canada. Each 28g serving has 536 calories, 7.14g protein, 57.14g carbs, 32.14g fat, and 3.6g fiber, a calorie-dense, fiber-containing chip with a multi-seasoned, complex flavor profile.
Ingredients
POTATOES, VEGETABLE OIL (SUNFLOWER, CORN, AND/OR CANOLA OIL), ALL DRESSED SEASONING (MALTODEXTRIN [MADE FROM CORN], SUGAR, SODIUM DIACETATE, SALT, DEXTROSE, TORULA YEAST, MONOSODIUM GLUTAMATE, SPICES, SODIUM ACETATE, GARLIC POWDER, ONION POWDER, SUNFLOWER OIL, MALIC ACID, PAPRIKA EXTRACTS, AND NATURAL FLAVORS).
Dietary Information
Notable micronutrients in ALL DRESSED FLAVORED POTATO CHIPS, ALL DRESSED include Sodium, Na (26% DV) , Potassium, K (25% DV) , and Iron, Fe (20% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 536 calories per 100 grams, ALL DRESSED FLAVORED POTATO CHIPS, ALL DRESSED gets 5% of its calories from protein, 43% from carbohydrates, and 54% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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