Pringles Barbacoa
Pringles
- Barcode
- 5053990161935
- Quantity
- 40g
- Serving
- 6 g
Something off in this translation?
523 kcal
Energy / 100 g
6.3 g
Protein / 100 g
55 g
Carbs / 100 g
30 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 523 kcal / 2152 kJ |
| Macronutrients | |
|---|---|
| Protein | 6.3 g |
| Carbohydrates | 55 g |
| Fat | 30 g |
| Other | |
| Added sugars | 0 g |
Ingredients
dehydrated potatoes, sunflower oil, wheat flour, com fu e disodium 5-ribonucleotides), tomato powder, paprika powder, yeast extract, flavourings, smoke flavourings, cand colour (paprika extract), maltodextrin), maltodextrin, emulsifier (e471), salt, colour (annatto norbixin), best before se reau gout sauce barbecue texane. ingredients: pommes de terre déshydratées, huile de fournesol, farine de b e coût glutamate monosodique, 5'-ribonucleotide disodique), tomate en poudre, paprika en poudre entrate tiffants(acide malique, acide citrique}, ail en poudre, huile de tournesol, amidon de mais, colorant (extra de a consommer de préférence avant le: voir sur le fond. conditionné sous atmosphère protectrice. à conserver dans une gredienten: gedehydrateerde aardappelen, zonnebloemolie, tarwemeel, maismeel, rijstbloem, barbecuerde smaakversterkers (mononatriumglutamaat, dinatrium gistextract, aroma's, rookaroma's, johannesbroodpoeder, /40 g ri* /40 g voedingszuren (appelzuur, citroenzuur}, knoflookpoeder, zomeboende portions per 40g package: 1 mation /100 g 2174 kj 870 kj 10% {paprika-extract), maltodextrine), maltodextrine, emulgator (0)
Ingredients aren't available in Español for this product — showing the original.
Allergens
Get this product via the API
curl "https://foodbase.dev/v1/foods/11a310bd-1cfa-b799-c414-22c463633854" \
-H "X-API-Key: YOUR_API_KEY"
Get a free API key
Open the docs ↗
AI analysis
A plain-language summary — nutrition highlights, warnings, diet compatibility and processing level — generated from this product's data.
Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL