Pringles
Pringles Potato Chips - Sour Cream & Onion
40 g
40 g
Platforms delivering in Govindpuri
Ingredients
Allergen Information
Nutritional Summary
The product scores poorly due to its high content of saturated fat (3.75g per 25g serving, which is 17% of the daily recommended limit) and sodium (160.5mg per serving). The presence of trans fat (0.08g per serving), even in small amounts, is a significant health concern. It is a highly processed, energy-dense snack with very low protein and no dietary fiber, offering minimal nutritional benefits.
Nutritional Facts per 100g
Protein
5 g
of RDA
Very low in Protein. This is not a significant source.
Total Fat
30.9 g
of RDA
Contributes 48% of daily Total Fat needs.
Energy
541 kcal
of RDA
Contributes 27% of daily Energy needs.
Carbohydrates
57.6 g
of RDA
Contributes 19% of daily Carbohydrates needs.
Cholesterol
0 mg
of RDA
Low in Cholesterol. Good choice for restricted diets.
Sugar
3.2 g
of RDA
Low in Sugar. Good choice for restricted diets.
Trans Fat
0.3 g
of RDA
Low in Trans Fat. Good choice for restricted diets.
Sodium
642 mg
of RDA
Acceptable levels of Sodium.
Saturated Fat
15 g
of RDA
⚠️ High in Saturated Fat. Monitor intake from other sources.
%RDA: Percentage of Recommended Dietary Allowance based on FSSAI/ICMR guidelines for a 2000 kcal diet.
Healthy Recipe Ideas
Crunchy Pringles Salad Topping
1. Prepare a fresh salad with mixed greens, cucumber, and cherry tomatoes. 2. Make a simple yogurt-based dressing. 3. Lightly crush 4-5 Pringles crisps. 4. Sprinkle the crushed crisps over the salad for a crunchy texture.
Health Benefits
Adds a satisfying crunch to a nutrient-rich salad, promoting vegetable intake while using the product in moderation.
Baked Pringles-Crusted Paneer Bites
1. Crush a 25g serving of Pringles into crumbs. 2. Dip paneer (Indian cottage cheese) cubes in a light batter or egg wash. 3. Coat the paneer cubes with the Pringles crumbs. 4. Bake in an air fryer or oven at 180°C until golden brown and crispy.
Health Benefits
Offers a baked, lower-fat alternative to deep-fried snacks, combining the flavour with a good source of protein.
Additive Analysis
The additives used, including flavour enhancers (INS 627, 631) and acidity regulators, are approved by FSSAI for use in processed foods. While generally considered safe within permissible limits, some individuals may be sensitive to flavour enhancers. The overall additive load is typical for a highly processed snack.
Preservatives
Artificial Colors
No artificial colors added
Artificial Flavors
Marketing Claims
The marketing claims are factually correct but selectively highlight minor positive attributes like 'No Artificial Colours' while omitting the product's poor nutritional profile (high in fat, saturated fat, and sodium). The term 'Potato Crisps' is accurate, but consumers may not realize they are made from dehydrated potato flakes rather than sliced potatoes. The claims are not legally misleading but could be seen as ethically questionable by not providing a balanced view of the product's health impact.