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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

Link to the product page on the official site of the producer: https://www.sunchips.com/products/sunchi...

Countries where sold: Bolivia, United States

Matching with your preferences

Health

Ingredients

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

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:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E160c - Paprika extract

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

Palm oil free

No ingredients containing palm oil detected

Non-vegan

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

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.

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
CORN -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 4.34782608695652 - percent_max: 100

SUNFLOWER OIL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 50

CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333

WHOLE WHEAT -> en:whole-wheat - vegan: yes - vegetarian: yes - ciqual_food_code: 9010 - percent_min: 0 - percent_max: 25

BROWN RICE FLOUR -> en:brown-rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 20

WHOLE OAT FLOUR -> en:wholemeal-oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 16.6666666666667

SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.14

MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14

CORN -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 7.14

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.52

CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 1.52

MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.52

CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.76

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.506666666666667

ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.38

NATURAL FLAVORS -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.52

WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.52

WHEY PROTEIN -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.52

ONION -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.52

ROMANO CHEESE -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.52

COW'S MILK -> en:cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.52

CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.76

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.506666666666667

ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.38

BUTTERMILK -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 1.52

YEAST EXTRACT -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52

CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52

PAPRIKA EXTRACTS -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52

LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.52

GARLIC -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.52

PARMESAN CHEESE -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.52

MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.52

CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.76

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.506666666666667

ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.38

SKIM MILK -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.52

Nutrition

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

Positive points: 5

Proteins: 4 / 5 (value: 7.14, rounded value: 7.14)

Fiber: 5 / 5 (value: 7.14, rounded value: 7.14)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 14

Energy: 6 / 10 (value: 2090, rounded value: 2090)

Sugars: 1 / 10 (value: 7.14, rounded value: 7.14)

Saturated fat: 1 / 10 (value: 1.79, rounded value: 1.8)

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: (14 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (21.4%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (1.79%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (7.14%)
  What you need to know
  
  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.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (1.52%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

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)	+2%
Fat	21.4 g	6 g	-10%
Saturated fat	1.79 g	0.5 g	-45%
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Carbohydrates	67.9 g	19 g	+10%
Sugars	7.14 g	2 g	+338%
Added sugars	7.14 g	2 g	+1,142%
Fiber	7.14 g	2 g	+46%
Proteins	7.14 g	2 g	+6%
Salt	1.52 g	0.425 g	+28%
Vitamin D	0 µg	0 µg
Potassium	357 mg	100 mg	+145%
Calcium	35.7 mg	10 mg	-51%
Iron	2.14 mg	0.6 mg	+40%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	11.957 %	11.957 %

Serving size: 14 chips 28 g

Environment

Eco-Score B - Low environmental impact

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The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.