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Pringles Cheddar & Sour Cream - 5.5 oz (158 g)

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Pringles Cheddar & Sour Cream - 5.5 oz (158 g)

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Barcode: 0038000138973 (EAN / EAN-13) 038000138973 (UPC / UPC-A)

Common name: potato crisps cheddar & sour cream flavored.

Quantity: 5.5 oz (158 g)

Brands: Pringles

Brand owner: The Kellogg Company

Categories: Plant-based foods and beverages, Plant-based foods, Snacks, Cereals and potatoes, Salty snacks, Appetizers, Chips and fries, Crisps, Potato crisps, Flavoured potato crisps, Salty snacks made from potato

Labels, certifications, awards: Kosher, Contains GMOs, Natural flavors, Orthodox Union Kosher, Made in USA, With artificial flavors

Origin of ingredients: United States

Manufacturing or processing places: Jackson, Tennessee, Estados Unidos

Traceability code: 080503190121

Countries where sold: Bolivia, Mexico, United States

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Health

Ingredients

  • icon

    46 ingredients

    DRIED POTATOES, VEGETABLE OIL (CORN, COTTONSEED, HIGH OLEIC SOYBEAN, SUNFLOWER OIL), DEGERMINATED YELLOW CORN FLOUR, CORNSTARCH, RICE FLOUR, MALTODEXTRIN, MONO - AND DIGLYCERIDES, SALT 2%, COCONUT OIL, WHEY, MONOSODIUM GLUTAMATE, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), SODIUM CASEINATE, NATURAL AND ARTIFICIAL FLAVORS, SOUR CREAM (CREAM, NONFAT MILK, CULTURES), ONION POWDER, NONFAT MILK, SUGAR, CITRIC ACID, LACTIC ACID, REDUCED LACTOSE WHEY, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), DISODIUM INOSINATE, DISODIUM GUANYLATE, CULTURED NONFAT MILK, AUTOLYZED YEAST EXTRACT, MALIC ACID, INVERT SUGAR, YELLOW 5, YELLOW 6, WHEAT STARCH.
    Allergens: Milk, Soybeans, es:tartrazina

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Flavouring
    • Ingredient: Invert sugar
    • Ingredient: Maltodextrin
    • 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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • 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

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    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.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Whey, Cheddar, Milk, Sodium caseinate, Sour cream, Cream, Skimmed milk, Skimmed milk, Blue cheese, Milk

    Some ingredients could not be recognized.

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    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: High-oleic-soybean, Degerminated-yellow-corn-flour, Reduced-lactose-whey, Cultured-nonfat-milk, Invert sugar

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    en: POTATOES, VEGETABLE OIL (CORN, COTTONSEED, HIGH OLEIC SOYBEAN, SUNFLOWER OIL), DEGERMINATED YELLOW CORN FLOUR, CORNSTARCH, RICE FLOUR, MALTODEXTRIN, mono- and DIGLYCERIDES, SALT 2%, COCONUT OIL, WHEY, MONOSODIUM GLUTAMATE, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), SODIUM CASEINATE, NATURAL and ARTIFICIAL FLAVORS, SOUR CREAM (CREAM, NONFAT MILK, CULTURES), ONION, NONFAT MILK, SUGAR, CITRIC ACID, LACTIC ACID, REDUCED LACTOSE WHEY, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), DISODIUM INOSINATE, DISODIUM GUANYLATE, CULTURED NONFAT MILK, AUTOLYZED YEAST EXTRACT, MALIC ACID, INVERT SUGAR, YELLOW 5, YELLOW 6, WHEAT STARCH
    1. POTATOES -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 3.2258064516129 - percent_max: 86
    2. VEGETABLE OIL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 2 - percent_max: 44
      1. CORN -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0.5 - percent_max: 44
      2. COTTONSEED -> en:cottonseed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 22
      3. HIGH OLEIC SOYBEAN -> en:high-oleic-soybean - percent_min: 0 - percent_max: 14.6666666666667
      4. SUNFLOWER OIL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 11
    3. DEGERMINATED YELLOW CORN FLOUR -> en:degerminated-yellow-corn-flour - percent_min: 2 - percent_max: 30
    4. CORNSTARCH -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 2 - percent_max: 23
    5. RICE FLOUR -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 2 - percent_max: 18.8
    6. MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 16
    7. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 2 - percent_max: 14
    8. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 2 - percent: 2 - percent_max: 2
    9. COCONUT OIL -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 2
    10. WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2
    11. MONOSODIUM GLUTAMATE -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    12. CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 2
      1. MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2
      2. CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.666666666666667
      4. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    13. SODIUM CASEINATE -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    14. NATURAL and ARTIFICIAL FLAVORS -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    15. SOUR CREAM -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 2
      1. CREAM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 2
      2. NONFAT MILK -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1
      3. CULTURES -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667
    16. ONION -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 2
    17. NONFAT MILK -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2
    18. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2
    19. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    20. LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    21. REDUCED LACTOSE WHEY -> en:reduced-lactose-whey - percent_min: 0 - percent_max: 2
    22. BLUE CHEESE -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 2
      1. MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2
      2. CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.666666666666667
      4. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    23. DISODIUM INOSINATE -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    24. DISODIUM GUANYLATE -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    25. CULTURED NONFAT MILK -> en:cultured-nonfat-milk - percent_min: 0 - percent_max: 2
    26. AUTOLYZED YEAST EXTRACT -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    27. MALIC ACID -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    28. INVERT SUGAR -> en:invert-sugar - percent_min: 0 - percent_max: 2
    29. YELLOW 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    30. YELLOW 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    31. WHEAT STARCH -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2

Nutrition

  • icon

    Poor nutritional quality

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

    Positive points: 3

    • Proteins: 2 / 5 (value: 3.57, rounded value: 3.57)
    • Fiber: 3 / 5 (value: 3.57, rounded value: 3.57)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 20

    • Energy: 6 / 10 (value: 2160, rounded value: 2160)
    • Sugars: 0 / 10 (value: 3.57, rounded value: 3.57)
    • Saturated fat: 8 / 10 (value: 8.93, rounded value: 8.9)
    • Sodium: 6 / 10 (value: 607, rounded value: 607)

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

    Nutritional score: (20 - 3)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (15 unidades 28 g)     		Compared to: Salty snacks made from potato
    Energy 2,160 kj
    (518 kcal)     		605 kj
    (145 kcal)     		-
    Fat 32.1 g 9 g +8%
    Saturated fat 8.93 g 2.5 g +115%
    Carbohydrates 53.6 g 15 g -4%
    Sugars 3.57 g 1 g +16%
    Fiber 3.57 g 1 g +8%
    Proteins 3.57 g 1 g -22%
    Salt 1.52 g 0.425 g +3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 15 unidades 28 g

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Data sources

Product added on by cmb
Last edit of product page on by 5m4u9.
Product page also edited by ecoscore-impact-estimator, inf, org-database-usda, roboto-app.

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