Hot Chow Chow
Hot Chow Chow by Mrs. Renfro's provides 533 kcal per 100 g, with 88.9 g of sugars and 0 g of protein. That is 1103% more sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 4 (ultra-processed food). It is listed in the Salted snacks category and comes in a 15 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 15g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 533 kcal | 80 kcal | 131 +308% | |
| Total fat | 0 g | 0 g | 0% | 7.4 −100% |
| Total sugars | 88.9 g | 13.3 g | 7.4 +1103% | |
| Protein | 0 g | 0 g | 0% | 1.6 −100% |
| Salt | 0 g | 0 g | 2 −99% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 6984 Salted snacks products on Foodmetria.
Compared with other salted snacks
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
CABBAGE, WATER, DISTILLED VINEGAR, SUGAR, ONIONS, RED SWEET PEPPERS, SALT, SPICES, GUAR GUM AND DEXTROSE, NATURAL AND ARTIFICIAL FLAVORING, TURMERIC, ALUM AND ARTIFICIAL COLORS FD&C YELLOW NO. 5, BLUE NO. 1 AND RED NO. 40.
Product details
- Quantity
- 15 g
- Serving size
- 15g
- Sold in
- United States
- Barcode
- 0041235000519
Prices reported by shoppers
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Frequently asked questions
How many calories are in Hot Chow Chow?
Hot Chow Chow contains 533 kcal per 100 g and about 80 kcal per serving (15g).
How much sugar is in Hot Chow Chow?
Hot Chow Chow has 88.9 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Hot Chow Chow healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated February 24, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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