POTATO CHIPS, CHEDDAR AND SOUR CREAM RIPPLE
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 32.1 MG | 36% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 71 MG | 5% | |
| Iron, Fe | 1.3 MG | 7% | |
| Sodium, Na | 679 MG | 30% |
Nutrition Highlights
- Good source of dietary fiber (3.6g per 100g).
- Good source of Sodium, Na (30% DV).
- Good source of Vitamin C, total ascorbic acid (36% DV).
About POTATO CHIPS, CHEDDAR AND SOUR CREAM RIPPLE
POTATO CHIPS, CHEDDAR AND SOUR CREAM RIPPLE is a high-calorie food with 536 calories per 100-gram serving. Its primary macronutrient source is fat, providing 7.1g of protein, 53.6g of carbohydrates, and 35.7g of fat. It also contributes 3.6g of dietary fiber per serving. This food belongs to the Chips, Pretzels & Snacks category.
Ingredients
POTATOES, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CORN, SUNFLOWER, OR CANOLA OIL), WHEY POWDER*, SALT, BUTTERMILK POWDER*, WHEY PROTEIN CONCENTRATE*, ONION POWDER, MALTODEXTRIN (FROM CORN), SOUR CREAM* (CREAM, NONFAT MILK, CULTURES), CHEDDAR CHEESE* (MILK, CULTURES, SALT, ENZYMES), YEAST EXTRACT, NATURAL FLAVOR, ANNATTO (COLOR), NONFAT DRY MILK*, CITRIC ACID, GARLIC POWDER, NATURAL FLAVOR, ANHYDROUS MILKFAT*, PAPRIKA OLEORESIN (COLOR), CREAM*, BLUE CHEESE* (MILK, CULTURES, SALT, ENZYMES).
Dietary Information
Notable micronutrients in POTATO CHIPS, CHEDDAR AND SOUR CREAM RIPPLE include Vitamin C, total ascorbic acid (36% DV) , and Sodium, Na (30% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 536 calories per 100 grams, POTATO CHIPS, CHEDDAR AND SOUR CREAM RIPPLE gets 5% of its calories from protein, 40% from carbohydrates, and 60% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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