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Frito-Lay, SPICY WHITE CHEDDAR FLAVORED TORTILLA CHIPS, SPICY WHITE CHEDDAR
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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.
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 107 MG | 8% | |
| Iron, Fe | 1.1 MG | 6% | |
| Potassium, K | 179 MG | 4% | |
| Sodium, Na | 679 MG | 30% |
Nutrition Highlights
- Good source of dietary fiber (3.6g per 100g).
- Good source of Sodium, Na (30% DV).
About SPICY WHITE CHEDDAR FLAVORED TORTILLA CHIPS, SPICY WHITE CHEDDAR
Doritos Spicy White Cheddar Flavored Tortilla Chips from Frito-Lay deliver 536 calories per 28g serving with 60.7g carbs, 28.6g fat, and 7.1g protein. Made with organic corn, organic cheddar cheese, organic cayenne, and Romano cheese, these chips offer spicy white cheddar heat with 3.6g fiber.
Ingredients
ORGANIC CORN, ORGANIC EXPELLER-PRESSED SUNFLOWER OIL, ORGANIC SWEET CREAM BUTTERMILK, SEA SALT, ORGANIC CHEDDAR CHEESE (ORGANIC MILK, CHEESE CULTURES, SALT, ENZYMES), ORGANIC TOMATO POWDER, ORGANIC SPICES (INCLUDING ORGANIC CAYENNE PEPPER), ORGANIC MALTODEXTRIN (MADE FROM CORN), ORGANIC ONION POWDER, ORGANIC SUNFLOWER OIL, ORGANIC DEXTROSE, NATURAL FLAVORS, ORGANIC GARLIC POWDER, ORGANIC ROMANO CHEESE (ORGANIC COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), ORGANIC WHEY, CITRIC ACID, AND ORGANIC SKIM MILK.
Dietary Information
Notable micronutrients in SPICY WHITE CHEDDAR FLAVORED TORTILLA CHIPS, SPICY WHITE CHEDDAR include 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, SPICY WHITE CHEDDAR FLAVORED TORTILLA CHIPS, SPICY WHITE CHEDDAR gets 5% of its calories from protein, 45% from carbohydrates, and 48% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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