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PARMESAN CHEESE CRISPS, PARMESAN

Chips, Pretzels & Snacks Whisps Acquisition Corp Branded
536 Calories
10.7g Protein
3.6g Carbs
35.7g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 536
% Daily Value*
Total Fat 35.7g 46%
Saturated Fat 25g 125%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 1,250mg 54%
Total Carbohydrate 3.6g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 10.7g 21%
Vitamin D 0mcg 0%
Calcium 1,286mg 99%
Iron 0.4mg 2%
Potassium 143mg 3%

* 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.

Macronutrients

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Protein 10.7g 21%
Carbs 3.6g 7%
Fat 35.7g 72%

Minerals

Nutrient Amount % DV
Calcium, Ca 1,286 MG 99%
Iron, Fe 0.4 MG 2%
Potassium, K 143 MG 3%
Sodium, Na 1,250 MG 54%

Nutrition Highlights

  • Good source of protein with 10.7g per 100g.
  • Rich source of Calcium, Ca (99% of Daily Value per 100g).
  • Rich source of Sodium, Na (54% of Daily Value per 100g).

About PARMESAN CHEESE CRISPS, PARMESAN

PARMESAN CHEESE CRISPS, PARMESAN is a high-calorie food with 536 calories per 100-gram serving. Its primary macronutrient source is fat, providing 10.7g of protein, 3.6g of carbohydrates, and 35.7g of fat. This food belongs to the Chips, Pretzels & Snacks category.

Ingredients

PARMESAN CHEESE (PASTEURIZED PART-SKIN MILK, CHEESE CULTURES, SALT, ENZYMES).

Dietary Information

PARMESAN CHEESE CRISPS, PARMESAN is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.

Notable micronutrients in PARMESAN CHEESE CRISPS, PARMESAN include Calcium, Ca (99% DV) , and Sodium, Na (54% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 536 calories per 100 grams, PARMESAN CHEESE CRISPS, PARMESAN gets 8% of its calories from protein, 3% from carbohydrates, and 60% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.

Compare PARMESAN CHEESE CRISPS, PARMESAN

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