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HANNAFORD, KETTLE COOKED POTATO CHIPS, SALT & VINEGAR, SALT & VINEGAR
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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 | 0 MG | 0% | |
| Iron, Fe | 1.3 MG | 7% | |
| Potassium, K | 1,143 MG | 24% | |
| Sodium, Na | 929 MG | 40% |
Nutrition Highlights
- Good source of dietary fiber (3.6g per 100g).
- Good source of Potassium, K (24% DV).
- Good source of Sodium, Na (40% DV).
About HANNAFORD, KETTLE COOKED POTATO CHIPS, SALT & VINEGAR, SALT & VINEGAR
Hannaford Salt and Vinegar Kettle Cooked Potato Chips from Hannaford Bros. deliver 464 calories per 28g serving, with 3.57g of protein, 60.71g of carbs, 25g of fat, and 3.6g of fiber. Made with potatoes, sunflower or canola oil, sodium diacetate, and malt vinegar flavor, these kettle chips have a sharp, tangy vinegar bite.
Ingredients
POTATOES, SUNFLOWER AND/OR CANOLA OIL, SODIUM DIACETATE (SODIUM ACETATE, ACETIC ACID), LACTOSE (MILK), CORN MALTODEXTRIN, CONTAINS TWO PERCENT OR LESS OF: SALT AND SEA SALT, DEXTROSE, MALT VINEGAR FLAVOR, MALIC ACID.
Dietary Information
Notable micronutrients in HANNAFORD, KETTLE COOKED POTATO CHIPS, SALT & VINEGAR, SALT & VINEGAR include Sodium, Na (40% DV) , and Potassium, K (24% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 464 calories per 100 grams, HANNAFORD, KETTLE COOKED POTATO CHIPS, SALT & VINEGAR, SALT & VINEGAR gets 3% of its calories from protein, 52% from carbohydrates, and 48% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
Compare HANNAFORD, KETTLE COOKED POTATO CHIPS, SALT & VINEGAR, SALT & VINEGAR
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