Snap

ProductsSnacks

Stacy's Pita Chips Cinnamon Sugar 8 Ounce Plastic Bag

Pepsico Inc.

Computed from the published ingredients and nutrition

73

Moderately processed

  1. Processing level 3−10Made by processing whole foods
  2. Nutrition per 100g−9Sugars −3 · Saturated fat −3 · Sodium −3
  3. 13 ingredients−8More than 10 costs points
Why points were deducted

Where −27 came off

per 100g Scoring criteria ›

At a glance

  • Processing level 3 · Made by processing whole foods−10
  • Nutrition per 100g · Sugars −3 · Saturated fat −3 · Sodium −3−9
  • 13 ingredients · More than 10 costs points−8
  • 0 additives · Trans fat 0gNo points deducted within the criteria
Per 100 gServing 28g High energy density

Nutrition

All nutrients

One serving (28 g) = 2 sugar cubes

Where the calories come from 500kcal

Carbs 58%Protein 9%Fat 33%

ItemsAmount% of dailyCategory medianDifference
Fat17.9 g33%
Carbs71.4 g22%
Fiber3.6 g14%
Calcium0 mg0%
Iron2.6 mg21%
Cholesterol0 mg0%
Trans fat0 g

Ingredients and additives

13 ingredients

Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sunflower Oil and/or Canola Oil, Sugar, and Less than 2% of the Following: Whole Wheat Flour, Organic Cane Sugar, Brown Sugar, Cinnamon, Sea Salt, Yeast, Oat Fiber, Malted Barley Flour, Rosemary Extract (Antioxidant), and Ascorbic Acid (Antioxidant).

No additives

None listed on the label

Other choices in this category

More to see

Source · manufacture · label

Label

USDA FoodData Central · US-FDC-1458126

With medicine

Sodium & salt · · 87 medicine labels

Add your medicine to personalize › Not a substitute for pharmacist or doctor judgment

If you keep eating this

Report wrong info

See correction status ›
Log
PhotoBarcode
Recent logs
Menu
UNITED STATESUnited States editionNowKOREAKorea edition
One line, by your rules
Log in or sign up
A smarter way to eat

Sign-up consent
Sensitive data consent
Upload the data on this device?

Logs on this device 0 here. Nothing is uploaded without asking.