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Hot red pepper flavored rolled corn snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
506
KCAL / 100G
Carbs
60.5g
· 47%
Protein
5.8g
· 5%
Fat
27.5g
· 48%
Fiber
3.2g
Vitamins
Vitamin E
4.1mg · 27% DV
B3
1.2mg · 8% DV
B1
0.08mg · 7% DV
B6
0.12mg · 7% DV
Minerals
Sodium
800mg · 35% DV
Phosphorus
155mg · 22% DV
Magnesium
54mg · 13% DV
Selenium
6µg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
10.4g
POLYUNSATURATED
11.1g
Omega 6:3 ratio 90:1
Above the ideal 4:1 (90:1).
There are 506 calories per 100g. It is an energy-dense processed snack.
It provides 5.8g protein per 100g. That makes it a relatively low-protein snack.
Per 100g, it contains 60.5g carbohydrates and 27.5g fat. Its macros are mainly driven by carbs and fat.
Yes, it has 3.2g fiber per 100g. It contains some fiber, but it is not especially high in fiber.
Yes, this product is listed as gluten-free. It can fit a gluten-free diet.
Yes, it is suitable for both vegan and vegetarian diets. It is also compatible with Mediterranean and flexitarian eating patterns.
Its glycemic index is 70. That suggests it may raise blood sugar relatively quickly.
With 506 calories per 100g, portion size matters. It is also classified as ultra-processed, which is important to consider for regular intake.
It has 5.8g protein and 3.2g fiber per 100g. Based on those values, its satiety effect may be limited compared with higher-protein or higher-fiber foods.
It fits vegan and gluten-free diets, but it is also ultra-processed. Its calorie density, glycemic index, and processing level are key factors to weigh.
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Nutrition data compiled from USDA FoodData Central and scientific sources.