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Patatas fritas Gourmet
Patatas fritas Gourmet by Lay's provides 520 kcal per 100 g, with 0.6 g of sugars and 5 g of protein. That is 27% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 3 (processed food). It is listed in the Chips de pommes de terre classiques category and comes in a 135 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 520 kcal | 534 |
| Total fat | 30.8 g | 33 −7% |
| Saturated fat | 2.7 g | 4.4 −39% |
| Carbohydrates | 53.9 g | 51.1 +5% |
| Total sugars | 0.6 g | 0.8 −27% |
| Added sugars | 0 g | 0.2 −100% |
| Dietary fiber | 3.8 g | 4 −5% |
| Protein | 5 g | 6.5 −23% |
| Salt | 0.9 g | 2.1 −57% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 53 Chips de pommes de terre classiques products on Foodmetria.
Compared with other chips de pommes de terre classiques
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Patatas, aceite de girasol, sal
Product details
- Quantity
- 135 g
- Sold in
- Spain
- Barcode
- 8410199025296
Prices reported by shoppers
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Frequently asked questions
How many calories are in Patatas fritas Gourmet?
Patatas fritas Gourmet contains 520 kcal per 100 g.
How much sugar is in Patatas fritas Gourmet?
Patatas fritas Gourmet has 0.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Patatas fritas Gourmet healthy?
It has a Nutri-Score of D (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 Patatas fritas Gourmet vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated August 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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