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Coblentz Distributing, POTATO CHIPS, QUESO
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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 | 32.1 MG | 36% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 1.3 MG | 7% | |
| Potassium, K | 893 MG | 19% | |
| Sodium, Na | 821 MG | 36% |
Nutrition Highlights
- Good source of dietary fiber (3.6g per 100g).
- Good source of Sodium, Na (36% DV).
- Good source of Vitamin C, total ascorbic acid (36% DV).
About POTATO CHIPS, QUESO
Walnut Creek Foods Queso Potato Chips by Coblentz Distributing are potato chips seasoned with whey powder, buttermilk, onion, garlic, and artificial queso flavoring. Each 28-g serving provides 536 calories, 54 g of carbs, and 36 g of fat. A calorie-dense, cheese-flavored chip suited for dipping and casual snacking.
Ingredients
POTATOES, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CORN, SUNFLOWER, OR CANOLA OIL), WHEY POWDER, SALT, MALTODEXTRIN, CITRIC ACID, SPICES, NATURAL & ARTIFICIAL FLAVORING, WHEY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, ONION POWDER, BUTTERMILK POWDER, GARLIC POWDER, SODIUM DIACETATE, YELLOW #6 LAKE, YELLOW #5 LAKE, SUGAR, GUM ACACIA, YEAST EXTRACT, DISODIUM GUANYLATE, DISODIUM INOSINATE, SPICE, AND COLORING (CONTAINS PAPRIKA).
Dietary Information
Notable micronutrients in POTATO CHIPS, QUESO include Sodium, Na (36% DV) , and Vitamin C, total ascorbic acid (36% 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, QUESO gets 3% 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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