Saltie Public Food Database

Cheese Burger Flavored Potato Crisps

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Brand Pringles
UPC Code 038000138768
Data Source USDA

Nutrition Facts

Package Weight 5.5 oz/158 g
Serving Sizes 1 oz (28g)
oz
Calories 150
Total Fat 9g 12%
Saturated Fat 2.5g 13%
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 oz of Cheese Burger Flavored Potato Crisps are 43% in carbs, 54% in fat, and 3% in protein.

carbs: 43%
fat: 54%
protein: 3%

Carbs to Weight Ratio

The carbs to weight ratio of Cheese Burger Flavored Potato Crisps is 57%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Cheese Burger Flavored Potato Crisps is estimated to be 7%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Dried Potatoes, Vegetable Oil (Contains One Or More Of The Following: Corn Oil, Cottonseed Oil, Soybean Oil, And/or Sunflower Oil), Degerminated Yellow Corn Flour, Cornstarch, Rice Flour, Maltodextrin, Mono- And Diglycerides, Contains 2% Or Less Of Salt, Whey, Onion Powder, Monosodium Glutamate, Tomato Powder, Sugar, Hydrolyzed Soy Protein, Cheddar Cheese (Cultured Milk, Salt, Enzymes), Citric Acid, Mustard Powder (Distilled Vinegar, Mustard Seed, Salt, Turmeric), Lactic Acid, Natural And Artificial Flavor, Natural Smoke Flavor, Yeast Extract, Disodium Inosinate, Disodium Guanylate, Sodium Acetate, Acetic Acid, Spices, Dried Vinegar, Wheat Starch, Blue 1 Lake, Red 40 Lake, Yellow 6 Lake.

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