Sweet 'N Salty Mix - Kar's

Barcode: 0077034081923 (EAN / EAN-13) 077034081923 (UPC / UPC-A)

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Product characteristics

Brands: Kar's, Kar's Nuts

Countries where sold: United States


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Peanuts roasted in peanut, sunflower and/or cottonseed oil, salt. raisins. chocolate candies (confectionery coating [sugar, partially hydrogenated palm kernel oil, cocoa powder, whey powder, nonfat milk powder, soy lecithin, vanillin (an artificial flavor)], sugar, artificial coloring (includes yellow #6 lake, yellow #6, yellow #5 lake, blue #1 lake, red #40 lake, blue #2 lake), gum arabic, corn syrup, confectioner's glaze.) sunflower kernels roasted in peanut, sunflower and/or cottonseed oil, salt.

Ingredients analysis:
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

Serving size: 35 g (1.25 oz)

Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (35 g (1.25 oz))
Energy (kcal) 486 kcal170 kcal
Energy 2,033 kj
(486 kcal)
712 kj
(170 kcal)
Fat 31.43 g11 g
- Saturated fat 8.57 g3 g
- Trans fat 0 g0 g
Cholesterol 0 mg0 mg
Salt 0.508 g0.178 g
Sodium 0.203 g0.071 g
Carbohydrates 48.57 g17 g
- Fibers 5.7 g2 g
- Sugars 34.29 g12 g
Proteins 14.29 g5 g
Vitamin A 0 µg0 µg
Vitamin C (ascorbic acid) 0 mg0 mg
Calcium 57 mg19.9 mg
Iron 2.06 mg0.721 mg

Some of the data comes from the USDA National Nutrients Database for Branded Foods (the exact list is available in the product edit history).

Product page on USDA NDB

Product added on by usda-ndb-import.
Last edit of product page on by usda-ndb-import.

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