Pringles Original

Manufactured Serving Size

25.0g

Packaged Chips

Pringles Original

from Pringles


Product Summary

Pringles Original, a popular offering from Pringles in the packaged chips category, presents a mix of nutritional highlights and concerns. As an ultra-processed product, it undergoes significant industrial processing, which can affect its overall nutritional profile. With nine ingredients, including maltodextrin and 160b(i), it contains one moderate concern ingredient, 471. On the positive side, Pringles Original boasts very low trans fat (0.2 g), zero cholesterol, and a decent amount of dietary fiber (3.5 g), with minimal total sugars (0.9 g). However, consumers should be mindful of its moderate total fat content (31 g), low saturated fat (3 g), and low sodium level (400 mg), contributing to its energy value of 530 kcal. This information is crucial for those monitoring their intake of processed foods and seeking a balanced understanding of their snack choices.

Additives Analysis

Found 3 additives in this product.

160B(I): Generally Safe Maltodextrin: Minimal Concern 471: Moderate Concern

Nutritional Snapshot (Per Serving: 40g)

A breakdown of what's good and what to watch out for.

What You'll Like

  • Energy Low
  • Saturated Fat Low
  • Trans Fat Very Low
  • Cholesterol Very Low
  • Sodium Low

What Should Concern You

  • Processing Level Ultra Processed

TL;DR

Pringles Original by Pringles is a highly processed snack with very low trans fat content. While it offers benefits like zero cholesterol and dietary fiber, consumers should be mindful of its moderate total fat and sodium levels.

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Frequently Asked Questions

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Ingredient Deep Dive

A detailed look at emulsifiers like INS 471 and INS 322. Understand where they come from, why they're used, and what the latest research says about their impact on health.

Healthier Alternatives

Discover chocolate bars with similar taste profiles but lower sugar content and cleaner ingredient lists. We compare 5 Star with three other popular choices.

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