Barbecue Flavored Potato Chips

How it scored 5 / 100

Nutrition snapshot

Ingredients 67 listed

• 1 Corn
  Edible cereal grain from Zea mays.
  Safe
• 2 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 3 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 4 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 5 Tomato
  Fruit of the Solanum lycopersicum plant.
  Safe
• 6 Lactose
  Disaccharide sugar (glucose + galactose) naturally present in milk; commercially produced from whey
  Low
• 7 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 8 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 9 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 10 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 11 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 12 Monosodium Glutamate
  Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a non-essential amino acid.
  Low
• 13 Corn Maltodextrin
  A short-chain carbohydrate (DE 3-20) produced by partial hydrolysis of corn starch.
  Low
• 14 Potassium Chloride
  Potassium chloride (KCl), an inorganic salt commonly used as a low-sodium salt substitute and nutrient.
  Low
• 15 Cheddar
  Hard cow's milk cheese with FDA standard of identity (21 CFR 133.113); aged from a few months to several years.
  Safe
• 16 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 17 Malic Acid
  Malic acid (E296) is a dicarboxylic acid found naturally in fruits, especially apples.
  Low
• 18 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 19 Buttermilk
  Cultured buttermilk is fermented dairy from low-fat milk inoculated with lactic-acid bacteria.
  Low
• 20 Natural And Artificial Flavouring
  A blanket label for proprietary flavor mixtures combining naturally derived flavor constituents (essential oils, extracts, distillates) with…
  Low
• 21 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 22 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 23 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 24 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 25 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 26 Romano Cheese
  Hard, salty Italian-style cheese typically made from cow, sheep, or goat milk; aged grated cheese.
  Low
• 27 Whey Protein
  Protein fraction isolated from milk whey, the liquid by-product of cheese making, typically as concentrate or isolate powder.
  Low
• 28 Corn Flour
  Finely ground flour from corn (maize) kernels; finer than cornmeal.
  Safe
• 29 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 30 Red And Green Bell Peppers
  Whole sweet pepper fruit (Capsicum annuum), red and green color stages.
  Safe
• 31 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 32 SUGAR BUTTERMILK —
• 33 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 34 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 35 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 36 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 37 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 38 Potato
  Edible tuber of the Solanum tuberosum plant.
  Safe
• 39 Parsley
  Parsley is a culinary herb (Petroselinum crispum).
  Safe
• 40 Sour Cream
  Cultured dairy product made by fermenting cream with lactic acid bacteria.
  Low
• 41 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 42 Mct Oil
  Medium-chain triglyceride oil, a refined fat composed primarily of caprylic (C8) and capric (C10) fatty acids derived from coconut or palm k…
  Low
• 43 Molasses
  Thick, dark syrup byproduct of sugar refining from cane or sugar beet.
  Low
• 44 Torula Yeast
  Dried, inactive yeast (Cyberlindnera jadinii / Candida utilis) used for flavoring.
  Low
• 45 Flavouring
  Umbrella term for one or more flavor compounds, natural or artificial, not individually disclosed.
  Low
• 46 Paprika
  Ground spice from dried Capsicum annuum peppers.
  Safe
• 47 Paprika Extract
  Paprika extract (E160c, capsanthin/capsorubin) is a natural orange-red colorant from red peppers.
  Low
• 48 Mustard Oil
  Oil pressed from mustard seeds (Brassica spp.), high in monounsaturated fats and naturally containing erucic acid.
  Moderate
• 49 Cornmeal
  Coarse flour ground from dried whole corn (Zea mays) kernels.
  Safe
• 50 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 51 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 52 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 53 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 54 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 55 Allura Red
  Allura Red AC (E129; FD&C Red No. 40 in the US) — a synthetic monoazo dye, sodium salt of 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo…
  High
• 56 Brilliant Blue Fcf
  Brilliant Blue FCF (FD&C Blue No. 1), a synthetic triphenylmethane dye used to produce a bright blue colour.
  Moderate
• 57 Tartrazine
  Synthetic azo dye (lemon-yellow color); also called FD&C Yellow No. 5. E-number E102.
  High
• 58 Sunset Yellow Fcf
  Synthetic azo dye (FD&C Yellow No. 6 in the US), water-soluble orange food coloring.
  High
• 59 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 60 Chili Pepper
  Fruits of plants in the genus Capsicum used as a spice.
  Safe
• 61 Cow'S Milk
  Liquid secreted by the mammary glands of cows, used directly or as a base for dairy products.
  Low
• 62 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 63 Ferrous Sulfate
  An iron(II) sulfate salt (FeSO4) used as an iron source for food fortification and dietary supplements.
  Low
• 64 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 65 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 66 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 67 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low