Crunchm by Balaji

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Crunchm

by Balaji in Potato crisps Barcode 8906010500481
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Processed food
Green-Score
b
Environmental impact estimate

Crunchm by Balaji provides 556 kcal per 100 g, with 6 g of sugars and 6.5 g of protein. That is 157% more sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 3 (processed food). It is listed in the Potato crisps category.

Nutrient levels per 100 g

Fat
33.8 g · High
Saturated fat
16 g · High
Sugars
6 g · Moderate
Salt
1.7 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 556 kcal 511 +9%
Total fat 33.8 g 29.9 +13%
Saturated fat 16 g 4.3 +272%
Carbohydrates 53.5 g 53.2
Total sugars 6 g 2.3 +157%
Added sugars 0 g 1 −100%
Dietary fiber 5.6 g 4.2 +32%
Protein 6.5 g 6.3
Salt 1.7 g 1.5 +17%

Category average across 5020 Potato crisps products on Foodmetria.

Compared with other potato crisps

Calories higher 12%
Sugars higher 9%
Salt higher 20%
Saturated fat higher 2%
Protein top 50%
Fiber top 12%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

Potato

Palm oil freeVeganVegetarian

Product details

Sold in
India
Barcode
8906010500481

Prices reported by shoppers

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Frequently asked questions

How many calories are in Crunchm?

Crunchm contains 556 kcal per 100 g.

How much sugar is in Crunchm?

Crunchm has 6 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Crunchm healthy?

It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Crunchm vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated September 28, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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