That's How We Roll — SOUR CREAM & ONION OVEN-BAKED 100% CHEESE SNACK, SOUR CREAM & ONION
* 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 | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 1,000 MG | 77% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 1,222 MG | 53% |
Nutrition Highlights
- Excellent source of protein with 50g per 100g, great for muscle building and recovery.
- Rich source of Calcium, Ca (77% of Daily Value per 100g).
- Rich source of Sodium, Na (53% of Daily Value per 100g).
About SOUR CREAM & ONION OVEN-BAKED 100% CHEESE SNACK, SOUR CREAM & ONION
Parm Crisps sour cream and onion oven-baked parmesan snack made from aged parmesan with sour cream seasoning. Per 18g serving: 556 calories, 50g protein, 38.9g fat, and only 5.6g carbs. Remarkably high in protein and low in carbs, ideal for keto-friendly snacking.
Ingredients
AGED PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES), SOUR CREAM AND ONION SEASONING (ONION POWDER, SOUR CREAM {CREAM, NONFAT MILK, CULTURES}, CULTURED NONFAT MILK, CREAM, CITRIC ACID, SPICES, LACTIC ACID, SUGAR, NONFAT MILK, BUTTER {CREAM, SALT}), ONION POWDER.
Dietary Information
SOUR CREAM & ONION OVEN-BAKED 100% CHEESE SNACK, SOUR CREAM & ONION is considered high-protein, making it a suitable choice for various dietary plans.
Notable micronutrients in SOUR CREAM & ONION OVEN-BAKED 100% CHEESE SNACK, SOUR CREAM & ONION include Calcium, Ca (77% DV) , and Sodium, Na (53% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 556 calories per 100 grams, SOUR CREAM & ONION OVEN-BAKED 100% CHEESE SNACK, SOUR CREAM & ONION gets 36% of its calories from protein, 4% from carbohydrates, and 63% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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