Nutri-Score C

Crema Agria y Cebolla

Pringles

NOVA 4 Eco-Score B Patatas fritas aromatizadas Aperitivos salados de patata Patatas fritas extrusionadas apiladas

Barcode: 5053990179039
Quantity: 165g
Serving: 30g

Español

Original (en) 🇧🇬 Български 🇩🇪 Deutsch 🇬🇧 English 🇪🇸 Español 🇫🇷 Français 🇮🇹 Italiano

Something off in this translation?

519 kcal

Energy / 100 g

6.2 g

Protein / 100 g

54 g

Carbs / 100 g

30 g

Fat / 100 g

Nutrition — per 100 g

Macronutrients
Energy	519 kcal / 2167 kJ
Protein	6.2 g
Carbohydrates	54 g
Fat	30 g
Sugars	2.1 g
Fiber	4.2 g
Alcohol	0 g
Starch	22.73 g
Polyols	0 g
Fats
Saturated fat	2.9 g
Cholesterol	0.01 mg
Minerals
Sodium	248 mg
Salt	0.62 g
Calcium	7 mg
Iron	0.5 mg
Potassium	236 mg
Magnesium	23.15 mg
Zinc	0.39 mg
Phosphorus	60.72 mg
Manganese	0.39 mg
Copper	0.09 mg
Selenium	6.76 µg
Iodine	11.05 µg
Vitamins
Vitamin A	0.1 IU
Vitamin C	1.54 mg
Vitamin D	2.05 IU
Vitamin E	14.06 mg
Vitamin B1 (thiamin)	0.09 mg
Vitamin B2 (riboflavin)	0.02 mg
Vitamin B6	0.21 mg
Vitamin B9 (folate)	21.98 µg
Vitamin B12	0 µg
Niacin (B3)	1.15 mg
Pantothenic acid (B5)	0.38 mg
Other
Added sugars	0 g

Ingredients

patatas deshidratadas, aceite de girasol, harina de trigo, harina de maíz, harina de arroz, almidón de trigo, maltodextrina, sal, condimento de cebolla, dextrosa, cebolla en polvo, almidón de maíz modificado, nata agria en polvo, lactosa, suero de leche en polvo, suero de mantequilla en polvo, potenciadores del sabor, glutamato monosódico, guanilato disódico, inosinato disódico, ácido cítrico, ácido málico, fibra de avena, suero dulce en polvo, ácido láctico, extracto de levadura, azúcar, ácido, diacetato de sodio, proteína de leche, emulgente, E471, colorante, norbixina de achiote.

Allergens

gluten leche

FOR DEVELOPERS

Get this product via the API

curl "https://foodbase.dev/v1/foods/b19f45eb-e057-1068-7cc3-a6102f273c50" \
  -H "X-API-Key: YOUR_API_KEY"

Get a free API key Open the docs ↗

AI analysis

A plain-language summary with good points and watch-outs from the nutrition data, allergens, diet compatibility with its source, and processing level.