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Harvest Cheddar - SunChips - 7 oz (198.4 g)

Harvest Cheddar - SunChips - 7 oz (198.4 g)

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Barcode: 0028400147392 (EAN / EAN-13) 028400147392 (UPC / UPC-A)

Common name: flavored whole grain snacks.

Quantity: 7 oz (198.4 g)

Brands: SunChips, Harvest Cheddar

Brand owner: Frito Lay

Categories: Snacks, Salty snacks, Appetizers, Chips and fries, Crisps, Corn chips

Labels, certifications, awards: Low or no fat, Low fat, No artificial flavors, Reduced fat, 30% less fat, 100% Whole Grain

Origin of ingredients: United States

Manufacturing or processing places: Plano, Texas, Estados Unidos

Traceability code: 080503010029

Countries where sold: Bolivia, United States

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Health

Nutrition

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    Nutri-Score D

    Poor nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 16/55

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      Calories

      6/10 points (2090kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      2/15 points (7.14g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

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      Salt

      7/20 points (1.52g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 4/10

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      Fiber

      4/5 points (7.14g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      This product is not considered a beverage for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 11.

      Nutritional score: 12 (16 - 4)

      Nutri-Score: D

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (14 chips 28 g)
    Compared to: Corn chips
    Energy 2,090 kj
    (500 kcal)
    586 kj
    (140 kcal)
    -
    Fat 21.4 g 6 g -13%
    Saturated fat 1.79 g 0.5 g -46%
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Salt 1.52 g 0.425 g +31%
    Carbohydrates 67.9 g 19 g +10%
    Fiber 7.14 g 2 g +38%
    Sugars 7.14 g 2 g +521%
    Added sugars 7.14 g 2 g +1,278%
    Proteins 7.14 g 2 g +4%
    Vitamin D 0 µg 0 µg
    Calcium 35.7 mg 10 mg -51%
    Iron 2.14 mg 0.6 mg +40%
    Potassium 357 mg 100 mg +159%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 11.957 % 11.957 %
Serving size: 14 chips 28 g

Ingredients

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    36 ingredients


    WHOLE CORN, SUNFLOWER OIL, CANOLA OIL, WHOLE WHEAT, BROWN RICE FLOUR, WHOLE OAT FLOUR, SUGAR, MALTODEXTRIN (CORN), SALT, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), NATURAL FLAVORS, WHEY, WHEY PROTEIN CONCENTRATE, ONION POWDER, ROMANO CHEESE (COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), BUTTERMILK, YEAST EXTRACT, CITRIC ACID, PAPRIKA EXTRACTS, LACTIC ACID, GARLIC POWDER, PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), SKIM MILK.
    Allergens: Gluten, Milk

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E160c - Paprika extract
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • E270 - Lactic acid


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Cheddar, Milk, Whey, Whey protein, Romano cheese, Cow's milk, Buttermilk, Parmigiano reggiano, Milk, Skimmed milk
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    Maybe vegetarian


    Ingredients that may not be vegetarian: Enzyme, Natural flavouring, Whey, Enzyme, Enzyme
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    : CORN, SUNFLOWER OIL, CANOLA OIL, WHOLE WHEAT, BROWN RICE FLOUR, WHOLE OAT FLOUR, SUGAR, MALTODEXTRIN (CORN), SALT, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), NATURAL FLAVORS, WHEY, WHEY PROTEIN, ONION, ROMANO CHEESE (COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), BUTTERMILK, YEAST EXTRACT, CITRIC ACID, PAPRIKA EXTRACTS, LACTIC ACID, GARLIC, PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), SKIM MILK
    1. CORN -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 4.34782608695652 - percent_max: 100
    2. SUNFLOWER OIL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 50
    3. CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333
    4. WHOLE WHEAT -> en:whole-wheat - vegan: yes - vegetarian: yes - ciqual_food_code: 9010 - percent_min: 0 - percent_max: 25
    5. BROWN RICE FLOUR -> en:brown-rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 20
    6. WHOLE OAT FLOUR -> en:wholemeal-oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 16.6666666666667
    7. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.14
    8. MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14
      1. CORN -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 7.14
    9. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.52
    10. CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 1.52
      1. MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.52
      2. CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.76
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.506666666666667
      4. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.38
    11. NATURAL FLAVORS -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.52
    12. WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.52
    13. WHEY PROTEIN -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.52
    14. ONION -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.52
    15. ROMANO CHEESE -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.52
      1. COW'S MILK -> en:cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.52
      2. CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.76
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.506666666666667
      4. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.38
    16. BUTTERMILK -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 1.52
    17. YEAST EXTRACT -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52
    18. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52
    19. PAPRIKA EXTRACTS -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52
    20. LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52
    21. GARLIC -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.52
    22. PARMESAN CHEESE -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.52
      1. MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.52
      2. CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.76
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.506666666666667
      4. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.38
    23. SKIM MILK -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.52

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by zhydian
Last edit of product page on by 5m4u9.
Product page also edited by inf, kiliweb, openfoodfacts-contributors, org-database-usda, yuka.WXBsYkw3d3FpTWRXbXNZRjNoaUswY2dxeTRiemMxRzdGL1l1SVE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.