Snacks · Nutrition facts

Chips Saveur Crème Et Oignon

507 kcal per 100 g, with 5.1 g protein, 60.8 g carbs and 26.6 g fat. Full micronutrients and serving info below.

Calorie dense
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Chips Saveur Crème Et OignonNutri-Score ECompare
Amount

Showing values for 100 g

507 kcal
Calories
25% of a 2000 kcal day
5.1 g
Protein
4% of calories
60.8 g
Carbs
48% of calories
26.6 g
Fat
48% of calories
Macro split
Protein 4%Carbs 48%Fat 48%

Nutrition facts

per 100 g
Fiber1.8g6% DV
Sugar5.2g
Saturated fat12g60% DV
Cholesterol0mg0% DV
Sodium718.3mg31% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 6917554107410 · Data last verified:

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6917554107410

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Common questions

How many calories are in Chips Saveur Crème Et Oignon?

Chips Saveur Crème Et Oignon by Diletto has 507 kcal per 100 g.

How much protein is in Chips Saveur Crème Et Oignon?

Chips Saveur Crème Et Oignon contains 5.1 g of protein per 100 g.

Is Chips Saveur Crème Et Oignon high in saturated fat?

It has 12 g of saturated fat per 100 g — 60% of the daily value, which counts as high.

Is Chips Saveur Crème Et Oignon high in sodium?

Yes — 718.3 mg of sodium per 100 g, about 31% of the daily value.

Why does Chips Saveur Crème Et Oignon have a Nutri-Score of E?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (507 kcal), saturated fat (12 g), sodium (718.3 mg). Overall that places it in band E.

How much Chips Saveur Crème Et Oignon is 100 calories?

About 20 g of Chips Saveur Crème Et Oignon equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Chips Saveur Crème Et Oignon high in calories?

Yes — 507 kcal per 100 g makes it calorie-dense; a 50 g portion is already about 254 kcal.

Is Chips Saveur Crème Et Oignon high in sugar or fat?

Per 100 g it has 5.2 g sugar and 26.6 g fat (12 g saturated). Fat provides 48% of its calories, so portion size matters most here.

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