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Mingles Cheddar & Sour Cream Puffed Snacks – Pringles

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Mingles Cheddar & Sour Cream Puffed Snacks – Pringles

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Barcode:
0038000281532(EAN / EAN-13) 038000281532 (UPC / UPC-A)

Brands: Pringles

Countries where sold: United States

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Health

Nutrition

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    Nutri-Score UNKNOWN

    Missing category
    ⚠ ️The category of the product must be specified in order to compute the Nutri-Score.
    Could you add the information needed to compute the Nutri-Score?
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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      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).

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (56 pieces (28 g))
    Energy 2,240 kj
    (536 kcal)     		628 kj
    (150 kcal)
    Fat 32.1 g 9 g
    Saturated fat 5.36 g 1.5 g
    Carbohydrates 53.6 g 15 g
    Sugars 7.14 g 2 g
    Fiber ? ?
    Proteins 7.14 g 2 g
    Salt 2.86 g 0.8 g
    Potassium 179 mg 50 mg
    Calcium 321 mg 90 mg
    Iron 0.714 mg 0.2 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 56 pieces (28 g)

Ingredients

  • icon

    24 ingredients

    degerminated yellow corn meal, vegetable oil, whey, salt, monosodium glutamate, buttermilk, maltodextrin, coconut oil, dextrose, sugar, cheddar cheese, onion powder, calcium carbonate, lactic acid, sour cream, citric acid, butter, natural and artificial flavors, disodium inosinate, disodium guanylate, yeast extract, milk fat, yellow 5, yellow 6
    Allergens: Milk

    • Ingredient information

      • Degerminated-yellow-corn-meal: 52.1% (estimate)

      • Vegetable oil: 24.0% (estimate)

      • Whey: 12.0% (estimate)

      • Salt: 6.0% (estimate)

      • E621: 3.0% (estimate)

        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

      • Buttermilk: < 2% (estimate)

      • Maltodextrin: < 2% (estimate)

      • Coconut oil: < 2% (estimate)

      • Dextrose: < 2% (estimate)

      • Sugar: < 2% (estimate)

      • Cheddar: < 2% (estimate)

      • Onion: < 2% (estimate)

      • E170i: < 2% (estimate)

      • E270: < 2% (estimate)

      • Sour cream: < 2% (estimate)

      • E330: < 2% (estimate)

      • Butter: < 2% (estimate)

      • Natural and artificial flavouring: < 2% (estimate)

      • E631: < 2% (estimate)

      • E627: < 2% (estimate)

      • Yeast extract: < 2% (estimate)

      • Milkfat: < 2% (estimate)

      • E102: < 2% (estimate)

      • E110: < 2% (estimate)

Food processing

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

  • 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.

  • 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, Buttermilk, Cheddar, Sour cream, Butter, Milkfat

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Degerminated-yellow-corn-meal

    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: degerminated yellow corn meal, vegetable oil, whey, salt, monosodium glutamate, buttermilk, maltodextrin, coconut oil, dextrose, sugar, cheddar cheese, onion, calcium carbonate, lactic acid, sour cream, citric acid, butter, natural and artificial flavors, disodium inosinate, disodium guanylate, yeast extract, milk fat, yellow 5, yellow 6
    1. degerminated yellow corn meal -> en:degerminated-yellow-corn-meal – percent_min: 4.16666666666667 – percent_max: 100
    2. vegetable oil -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 0 – percent_max: 50
    3. whey -> en:whey – vegan: no – vegetarian: maybe – percent_min: 0 – percent_max: 33.3333333333333
    4. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 25
    5. monosodium glutamate -> en:e621 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 20
    6. buttermilk -> en:buttermilk – vegan: no – vegetarian: yes – ciqual_food_code: 19801 – percent_min: 0 – percent_max: 16.6666666666667
    7. maltodextrin -> en:maltodextrin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 14.2857142857143
    8. coconut oil -> en:coconut-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16040 – percent_min: 0 – percent_max: 12.5
    9. dextrose -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 11.1111111111111
    10. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 7.14
    11. cheddar cheese -> en:cheddar – vegan: no – vegetarian: maybe – ciqual_food_code: 12726 – percent_min: 0 – percent_max: 7.14
    12. onion -> en:onion – vegan: yes – vegetarian: yes – ciqual_food_code: 20034 – percent_min: 0 – percent_max: 7.14
    13. calcium carbonate -> en:e170i – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 7.14
    14. lactic acid -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 7.14
    15. sour cream -> en:sour-cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 0 – percent_max: 6.66666666666667
    16. citric acid -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 6.25
    17. butter -> en:butter – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 16400 – percent_min: 0 – percent_max: 5.88235294117647
    18. natural and artificial flavors -> en:natural-and-artificial-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
    19. disodium inosinate -> en:e631 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
    20. disodium guanylate -> en:e627 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5
    21. yeast extract -> en:yeast-extract – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_max: 4.76190476190476
    22. milk fat -> en:milkfat – vegan: no – vegetarian: yes – from_palm_oil: no – percent_min: 0 – percent_max: 4.54545454545455
    23. yellow 5 -> en:e102 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 4.34782608695652
    24. yellow 6 -> en:e110 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 4.16666666666667

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Product page also edited by openfoodfacts-contributors.

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