Jalapeno & Cheddar Kettle Cooked Flavored Potato Chips

5.0 oz in Chips and fries Barcode 0039779014390
Poor nutritional quality

Jalapeno & Cheddar Kettle Cooked Flavored Potato Chips provides 500 kcal per 100 g, with 3.6 g of sugars and 7.1 g of protein. That is 16% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Chips and fries category and comes in a 5.0 oz pack.

Nutrient levels per 100 g

Fat
28.6 g · High
Saturated fat
1.8 g · Moderate
Sugars
3.6 g · Low
Salt
1.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 500 kcal 401 +25%
Total fat 28.6 g 19.6 +46%
Saturated fat 1.8 g 3.3 −46%
Carbohydrates 64.3 g 47.8 +34%
Total sugars 3.6 g 4.2 −16%
Dietary fiber 3.6 g 3.5
Protein 7.1 g 6.7 +6%
Salt 1.4 g 1.5 −6%

Category average across 214 Chips and fries products on Foodmetria.

Compared with other chips and fries

Calories higher 36%
Sugars higher 35%
Salt higher 44%
Saturated fat lower 35%
Protein top 29%
Fiber top 47%

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

Product details

Quantity
5.0 oz
Sold in
United States
Barcode
0039779014390

Prices reported by shoppers

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Frequently asked questions

How many calories are in Jalapeno & Cheddar Kettle Cooked Flavored Potato Chips?

Jalapeno & Cheddar Kettle Cooked Flavored Potato Chips contains 500 kcal per 100 g.

How much sugar is in Jalapeno & Cheddar Kettle Cooked Flavored Potato Chips?

Jalapeno & Cheddar Kettle Cooked Flavored Potato Chips has 3.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Jalapeno & Cheddar Kettle Cooked Flavored Potato Chips 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.

Source: Open Food Facts (ODbL). Last updated May 4, 2023. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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