Calories in WHOLE CUTS, POTATO CRISPS, BACON & CHEDDAR
Serving Size: 1 Serving (38.3g)
Amount Per Serving
- Calories 209.9
- Total Fat 12.0 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 134.8 mg
- Potassium 469.9 mg
- Total Carbohydrate 22.0 g
- Dietary Fiber 2.0 g
- Sugars 0.0 g
- Protein 3.0 g
- Vitamin A 0.0 IU
- Vitamin B-12 0.0 µg
- Vitamin B-6 0.0 mg
- Vitamin C 18.0 mg
- Vitamin D 0.0 IU
- Vitamin E 0.0 mg
- Calcium 19.9 mg
- Copper 0.0 mg
- Folate 0.0 µg
- Iron 0.7 mg
- Magnesium 0.0 mg
- Manganese 0.0 mg
- Niacin 0.0 mg
- Pantothenic Acid 0.0 mg
- Phosphorus 0.0 mg
- Riboflavin 0.0 mg
- Thiamin 0.0 mg
- Zinc 0.0 mg
Note: The nutrition information for this food comes from the USDA Food Central Database. The data from the USDA is generally pretty accurate. However, please use the data on this page at your own risk. Daily values are based on a 2,000 calorie per day diet put forth by the FDA. Actual daily nutrient requirements may be different based on your gender, age, level of physical activity, medical issues and other factors.
Ingredients
POTATOES, VEGETABLE OIL (SUNFLOWER AND/OR CANOLA OIL), CHEDDAR CHEESE (MILK, SALT, CHEESE CULTURES, ENZYMES), SEA SALT, SUGAR, TORULA YEAST, YEAST EXTRACT, ONION POWDER, CITRIC ACID, LACTIC ACID, NATURAL FLAVORS (CONTAINS PORK AND BACON FAT), GARLIC POWDER, EXTRACTIVE OF PAPRIKA (COLOR), SPICE, AND NATURAL SMOKE FLAVOR.Calorie Analysis
The food WHOLE CUTS, POTATO CRISPS, BACON & CHEDDAR, based on the serving size listed above, would account for 10.5% of your daily allotted calories based on a 2,000 calorie diet. The majority of the calories for this food comes from fat. Fat makes up 51.5% of the calories.Exercise Burn Time
The above food(WHOLE CUTS, POTATO CRISPS, BACON & CHEDDAR) has 209.9 Calories per 1 Serving (38.3g). For someone weighing 170 pounds, if they did the exercise Walking: 22 minutes per mile, it would take about 47 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.Other Food Calorie Information
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