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Frito-Lay, FIERY HABANERO FLAVORED POTATO CHIPS, FIERY HABANERO
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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 | 17.1 MG | 19% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 36 MG | 3% | |
| Iron, Fe | 2.1 MG | 12% | |
| Potassium, K | 1,179 MG | 25% | |
| Sodium, Na | 500 MG | 22% |
Nutrition Highlights
- Good source of dietary fiber (3.6g per 100g).
- Good source of Potassium, K (25% DV).
- Good source of Sodium, Na (22% DV).
About FIERY HABANERO FLAVORED POTATO CHIPS, FIERY HABANERO
Lays Fiery Habanero Potato Chips from Frito-Lay deliver 571 calories, 57.14g of carbs, and 35.71g of fat per 28g serving, with 3.6g of fiber. Seasoned with habanero chile peppers, tomato powder, and paprika, these chips bring intense spicy heat to a calorie-dense potato chip.
Ingredients
POTATOES, VEGETABLE OIL (SUNFLOWER, CORN, AND/OR CANOLA OIL), HABANERO SEASONING (MALTODEXTRIN [MADE FROM CORN], SALT, SUGAR, RED BELL PEPPER, TOMATO POWDER, ONION POWDER, DEXTROSE, SUNFLOWER OIL, SPICES, CORN SYRUP SOLIDS, GARLIC POWDER, CITRIC ACID, NATURAL FLAVOR, LACTOSE, PAPRIKA EXTRACTS, HABANERO CHILE PEPPERS, YEAST EXTRACT, CARAMEL COLOR, SKIM MILK, SODIUM CASEINATE, AND BUTTERMILK).
Dietary Information
Notable micronutrients in FIERY HABANERO FLAVORED POTATO CHIPS, FIERY HABANERO include Potassium, K (25% DV) , and Sodium, Na (22% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 571 calories per 100 grams, FIERY HABANERO FLAVORED POTATO CHIPS, FIERY HABANERO gets 5% of its calories from protein, 40% from carbohydrates, and 56% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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