Sensible portions, veggie chips, sour cream & onion

How it scored 45 / 100

Nutrition snapshot

Ingredients 23 listed

• 1 Potato
  Edible tuber of the Solanum tuberosum plant.
  Safe
• 2 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 3 Corn Oil
  Vegetable oil pressed/extracted from the germ of corn (Zea mays).
  Low
• 4 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
• 5 Cornmeal
  Coarse flour ground from dried whole corn (Zea mays) kernels.
  Safe
• 6 Coating
  Generic umbrella term for an applied surface layer on food (e.g., glaze, wax, sugar, chocolate, batter, breading) without specifying composi…
  Low
• 7 Vegetable Powder
  Dehydrated and ground vegetables (such as carrot, spinach, beet, tomato or mixed vegetables) milled into a free-flowing powder.
  Safe
• 8 Corn Maltodextrin
  A short-chain carbohydrate (DE 3-20) produced by partial hydrolysis of corn starch.
  Low
• 9 Mono- And Diglycerides Of Vegetable Fatty Acids
  Mono- and diglycerides of fatty acids (E471), emulsifiers derived from glycerol and fatty acids of plant or animal origin.
  Moderate
• 10 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 11 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 12 Dehydrated Onion
  Dried, dehydrated bulbs of Allium cepa; available as flakes, granules, or powder.
  Safe
• 13 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 14 Sour Cream
  Cultured dairy product made by fermenting cream with lactic acid bacteria.
  Low
• 15 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
• 16 evaporated garlic —
• 17 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
• 18 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 19 Spinach
  Leafy green vegetable (Spinacia oleracea).
  Safe
• 20 Broccoli
  Edible green flowering head and stalk of Brassica oleracea var. italica.
  Safe
• 21 Pea
  Pea (Pisum sativum), a legume seed.
  Safe
• 22 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
• 23 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low