Nutritional Information, Diet Info and Calories in
Potato Crisps, Naturally Baked, Cheddar Sour Cream Flavor
from
UTZ
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
12
servings
|
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| Amount Per Serving | ||||||
|
Calories
120
Calories from Fat
30
|
||||||
% Daily Value* |
||||||
|
Total Fat
3g
5%
|
||||||
|
Saturated Fat
0g
0%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
0mg
0%
|
||||||
|
Sodium
240mg
10%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
21g
7%
|
||||||
|
Dietary Fiber
2g
8%
|
||||||
|
Sugars
3g
|
||||||
|
Protein
2g
4%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
Notes: Naturally Baked, Cheddar Sour Cream Flavor
Additional Serving Size Recommendations
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
12
chips
|
||||||
| Amount Per Serving | ||||||
|
Calories
120
Calories from Fat
30
|
||||||
% Daily Value* |
||||||
|
Total Fat
3g
5%
|
||||||
|
Saturated Fat
0g
0%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
0mg
0%
|
||||||
|
Sodium
240mg
10%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
21g
7%
|
||||||
|
Dietary Fiber
2g
8%
|
||||||
|
Sugars
3g
|
||||||
|
Protein
2g
4%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
28
grams
|
||||||
| Amount Per Serving | ||||||
|
Calories
120
Calories from Fat
30
|
||||||
% Daily Value* |
||||||
|
Total Fat
3g
5%
|
||||||
|
Saturated Fat
0g
0%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
0mg
0%
|
||||||
|
Sodium
240mg
10%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
21g
7%
|
||||||
|
Dietary Fiber
2g
8%
|
||||||
|
Sugars
3g
|
||||||
|
Protein
2g
4%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
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