Dur ion ts serving ving size package inlories 200 total h saturated fat bo trans fat og cholesterol omg sodium 320mg 0% 14% vitamin d 0mcg 0% calcium 10mg 0% iron 0.5mg 2% potassium 40mg 0% fotal sugars og protein 2g anufactured for frito-lay53.3%—
Tx 75024-4099 o frito lay question 1-800 weekdays 9<0.1%—
C email and cha 52<0.1%—
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dur ion ts serving ving size package inlories 200 total h saturated fat bo trans fat og cholesterol omg sodium 320mg 0% 14% vitamin d 0mcg 0% calcium 10mg 0% iron 0.5mg 2% potassium 40mg 0% fotal sugars og protein 2g anufactured for frito-lay, inc., plan 2019 frito-lay north america, in 1 ke yellow 6 ures, salt, ents: enriched corn ivical (corn meal, ferrous sulfate, niacin, thiamin mononitrate, riboflavin, folic acid), vegetable of (corn, nd/or sunflower oil), flamin' hot seasoning (maltodextrin [made from corn], salt, sugar, artificial color red 40 ellow 6, yellow 5], monosodium glutamate, yeast extract, citric acid, sunflower oil, cheddar cheese [milk, cheese c hydrolyzed corn protein, onion powder, whey, natural flavor, garlic powder, whey protein concentrate, buttermilk, corn solids, sodium diacetate, disodium inosinate, disodium guanylate, sodium caseinate, and skim milk). ains milk ingredients. tx 75024-4099 o frito lay question 1-800 weekdays 9:c email or cha 52
Food health
Nutrition profile and additives of concern
⚠Contains additive of concern
TartrazineSouthampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
Per-ingredient concern · chemical identity, not food safety
