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Tortilla Chips Spicy Chilli - Pringles - 180g

Tortilla Chips Spicy Chilli - Pringles - 180g

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Barcode: 5053990110292 (EAN / EAN-13)

Quantity: 180g

Packaging: Can, Container, Tube

Brands: Pringles, MyProtein

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

Labels, certifications, awards: Green Dot, Made in Belgium

Countries where sold: France, Germany, Switzerland

Matching with your preferences

Health

Nutrition

  • icon

    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

    • icon

      Calories

      5/10 points (1983kJ)

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

    • icon

      Sugar

      1/15 points (5g)

      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.

    • icon

      Salt

      8/20 points (1.8g)

      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: 3/10

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      Fiber

      3/5 points (5.7g)

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

    • icon

      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: 13 (16 - 3)

      Nutri-Score: D

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (30 g)
    Compared to: Salty snacks made from potato
    Energy 1,983 kj
    (474 kcal)
    595 kj
    (142 kcal)
    -8%
    Fat 29 g 8.7 g -2%
    Saturated fat 2.7 g 0.81 g -35%
    Carbohydrates 48 g 14.4 g -14%
    Sugars 5 g 1.5 g +62%
    Fiber 5.7 g 1.71 g +73%
    Proteins 5.9 g 1.77 g +29%
    Salt 1.8 g 0.54 g +22%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 30 g

Ingredients

  • icon

    33 ingredients


    : Maismehl (56%), pflanzliche Öle (Sonnenblume, Mais), scharfe Chilli-Würzmischung. Geschmacksverstärker {Mononatriumglutamat, Dinatriumguanylat, Dinatriuminosinat), Zwiebelpulver, Cayennepfeffer-Soßenpulver, Paprikapulver, Tonatenpulver, Aromen, Hefepulver, Dextrose, Glucosesirup, Gewürze, Milcheiweiß,, Säuerungsmittel (Milchsäure), Farbstoff (Paprikaextrakt}), Maltodextrin, Emulgator (E471), Zucker, Schwarze Bohnen-Pulver, Speisesalz, Säureregulator Natriumcarbonat), Maisaroma, Weizendextrose.
    Allergens: Milk

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins

    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
  • 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.

  • E500 - Sodium carbonates


    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500i - Sodium carbonate


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia
  • 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: Milk proteins

    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: de:scharfe-chilli-würzmischung, de:cayennepfeffer-soßenpulver, de:tonatenpulver, de:maisaroma

    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!

    : Maismehl 56%, pflanzliche Öle (Sonnenblume, Mais), scharfe Chilli-Würzmischung, Geschmacksverstärker (Mononatriumglutamat), Dinatriumguanylat, Dinatriuminosinat, Zwiebel, Cayennepfeffer-Soßenpulver, Paprika, Tonatenpulver, Aromen, Hefepulver, Dextrose, Glucosesirup, Gewürze, Milcheiweiß, Säuerungsmittel (Milchsäure), Farbstoff (Paprikaextrakt), Maltodextrin, Emulgator (e471), Zucker, Schwarze Bohnen, Speisesalz, Säureregulator (Natriumcarbonat), Maisaroma, Weizendextrose
    1. Maismehl -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 56 - percent: 56 - percent_max: 56
    2. pflanzliche Öle -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 1.76 - percent_max: 44
      1. Sonnenblume -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 0.88 - percent_max: 44
      2. Mais -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 22
    3. scharfe Chilli-Würzmischung -> de:scharfe-chilli-würzmischung - percent_min: 0 - percent_max: 33.3333333333333
    4. Geschmacksverstärker -> en:flavour-enhancer - percent_min: 0 - percent_max: 21.12
      1. Mononatriumglutamat -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 21.12
    5. Dinatriumguanylat -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.08
    6. Dinatriuminosinat -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10.56
    7. Zwiebel -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 8.448
    8. Cayennepfeffer-Soßenpulver -> de:cayennepfeffer-soßenpulver - percent_min: 0 - percent_max: 7.04
    9. Paprika -> en:spice-or-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20041 - percent_min: 0 - percent_max: 6.03428571428571
    10. Tonatenpulver -> de:tonatenpulver - percent_min: 0 - percent_max: 5.28
    11. Aromen -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.69333333333333
    12. Hefepulver -> en:yeast-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.224
    13. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.84
    14. Glucosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.52
    15. Gewürze -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.24923076923077
    16. Milcheiweiß -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.01714285714286
    17. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 2.816
      1. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.816
    18. Farbstoff -> en:colour - percent_min: 0 - percent_max: 2.64
      1. Paprikaextrakt -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.64
    19. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.48470588235294
    20. Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 2.34666666666667
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.34666666666667
    21. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.22315789473684
    22. Schwarze Bohnen -> en:black-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.112
    23. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8
    24. Säureregulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1.8
      1. Natriumcarbonat -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    25. Maisaroma -> de:maisaroma - percent_min: 0 - percent_max: 1.8
    26. Weizendextrose -> en:wheat-dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.8

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by worldtest.
Product page also edited by date-limite-app, foodrepo, kiliweb, openfood-ch-import, packbot, rochus, swipe-studio, tacite, tacite-mass-editor, telperion87, teolemon, tschi, yuka.WTQ0Q05va2J2L0l3bE1ZYjN3dnR4dmNsLzdDRVkyMjVlc3dhSVE9PQ, yuka.YlBGZFMvd3h2UG9SeThRVjV4R0p5T05QbHJLaldUeXVNZWtPSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk1fVMXhqzieCRD4hWGOxPmBKbjubf0v_Lf1Lqs, yuka.sY2b0xO6T85zoF3NwEKvlmpYY9zMngrAMgbgxku34YehA6DKXc1Q3tToOas, yukafix.

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