Sour Cream & Onion
Pringles
- Code-barres
- 5053990155385
- Quantité
- 195 g
- Portion
- 30 g
Un problème dans cette traduction ?
525 kcal
Énergie / 100 g
6 g
Protéines / 100 g
56 g
Glucides / 100 g
30 g
Lipides / 100 g
Valeurs nutritionnelles — pour 100 g
| Énergie | 525 kcal / 2237 kJ |
| Macronutriments | |
|---|---|
| Protéines | 6 g |
| Glucides | 56 g |
| Matières grasses | 30 g |
| Sucres | 2,5 g |
| Fibres | 3,4 g |
| Matières grasses | |
| Acides gras saturés | 2,8 g |
| Minéraux | |
| Sodium | 520 mg |
| Sel | 1,3 g |
| Autres | |
| Sucres ajoutés | 0 g |
Ingrédients
Dehydrated potatoes, vegetable oils (sunflower, corn), rice flour, WHEAT starch, corn flour, sour cream and onion seasoning (WHEAT starch, flavour enhancers {monosodium glutamate, disodium guanylate, disodium inosinate}, onion powder, maltodextrin, salt, dextrose, sugar, sweet whey powder {MILK}, potato starch, modified corn starch, acidifiers {citric acid, lactic acid, malic acid}, sour cream powder {MILK}, flavourings {MILK}, yeast extract, glucose syrup, MILK proteins, rice flour), emulsifier (E471), maltodextrin, salt, colour (annatto).
Allergènes
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Pringles Sour Cream & Onion, stacked crisps made from dehydrated potatoes, vegetable oils, rice and maize flour, with a sour cream and onion seasoning containing milk. Per 100 g they have 525 kcal, 30 g fat (2.8 g saturated), 56 g carbohydrates, 3.4 g fibre, 6 g protein and 1.3 g salt.
Good points
- Low sugar (2.5 g per 100 g)
- Source of fibre (3.4 g per 100 g)
Watch out
- High in fat (30 g per 100 g)
Allergens
Contains: gluten, milk.
Processing: Ultra-processed (NOVA 4)
Per serving (30 g): 158 kcal · 9 g fat · 0.8 g saturated fat · 0.8 g sugars · 0.39 g salt · 1.8 g protein
AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.
✓ À jour — cette analyse correspond aux données actuelles du produit.
Données produit issues d'Open Food Facts, disponibles sous licence Open Database License (ODbL). Open Food Facts · ODbL