Smart Fries Cracked Pepper & Salt Potato Sticks
Calories from fat: 15 (2% DV)
Statistics:
-
- Health Value:
2.5 / 5
- - Comments: 0
- - Views: 540
- - Calories: 110
- - Calories from fat: 15 cal
- - Protein: 1g
Nutrition Facts
One Serving size: 1 oz (28g/about 65 pcs)
Nutrition |
per serving |
DV |
Protein
|
1g |
2% |
Calories
|
110 cal |
6% |
Calories from Fat
|
15 cal |
2% |
Total Fat
|
1.5g |
2% |
Saturated Fat
(good)
|
0g |
0% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
23g |
10% |
Sodium
|
0.26g |
11% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
|
1g |
4% |
Sugars
(good)
|
0g |
0% |
Added Sugars
(good)
|
0g |
0% |
Vitamin A
|
0IU |
0% |
Vitamin C
|
0.0024g |
3% |
Iron
|
0.00036g |
2% |
Calcium
|
0.06g |
6% |
Top 10 diets with Smart Fries Cracked
Ingredients
Potato sticks( potato, wheat flour, salt), sea salt, black pepper, 100% pure non-gmo expeller pressed canola oil.
F. A. Q.
Can I burn fat with this product?
Yes, it's possible if you eat no more than thirteen serving sizes.
What is bad in Smart Fries Cracked Pepper & Salt Potato Sticks?
We don't know anything bad about it. Smart Fries Cracked contains only good nutrients.
What is one serving size of Smart Fries Cracked Pepper & Salt Potato Sticks?
Serving of Smart Fries Cracked Pepper & Salt Potato Sticks is one oz (twenty eight g/about sixty five pcs).
What good ingredients are in Smart Fries Cracked Pepper & Salt Potato Sticks?
Smart Fries Cracked Pepper & Salt Potato Sticks ingredients: saturated fat, cholesterol, sugars, added sugars.
What is inside this product?
Ingredients: potato sticks(potato, wheat flour, salt), sea salt, black pepper, 100% pure non-gmo expeller pressed canola oil.
How many sugar contains in one serving of Smart Fries Cracked Pepper & Salt Potato Sticks?
Smart Fries Cracked Pepper & Salt Potato Sticks doesn't contain sugar.
What is the daily value of calories I can get from 1 serving of Smart Fries Cracked Pepper & Salt Potato Sticks?
You can get 6% of your DV from one serving of Smart Fries Cracked Pepper & Salt Potato Sticks.
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