Hot salsa chip dip by Amaizin

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Hot salsa chip dip

by Amaizin in Groceries Barcode 8718976015257
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown

Hot salsa chip dip by Amaizin provides 89 kcal per 100 g, with 16.3 g of sugars and 1.3 g of protein. That is 66% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Groceries category.

Nutrient levels per 100 g

Fat
0.2 g · Low
Saturated fat
0.2 g · Low
Sugars
16.3 g · Moderate
Salt
1.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 89 kcal 194 −54%
Total fat 0.2 g 12.8 −98%
Saturated fat 0.2 g 2.4 −92%
Carbohydrates 21.2 g 16.1 +31%
Total sugars 16.3 g 9.8 +66%
Added sugars 0 g 4.8 −100%
Protein 1.3 g 2.8 −54%
Salt 1.4 g 5.9 −76%

Category average across 59922 Groceries products on Foodmetria.

Compared with other groceries

Calories lower 37%
Sugars higher 21%
Salt lower 46%
Saturated fat lower 47%
Protein top 49%

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

Ingredients

reNÀjEl'1 Salsa' OIAip Gluten Free Vegan

VeganVegetarian

Product details

Labels & certifications
VegetarianNo glutenOrganicVegan
Sold in
France
Barcode
8718976015257

Prices reported by shoppers

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Frequently asked questions

How many calories are in Hot salsa chip dip?

Hot salsa chip dip contains 89 kcal per 100 g.

How much sugar is in Hot salsa chip dip?

Hot salsa chip dip has 16.3 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Hot salsa chip dip healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Hot salsa chip dip vegan?

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

Source: Open Food Facts (ODbL). Last updated March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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