Potato crisps or chips, flavoured (other than salt & vinegar)
Proximates, fatty acids, vitamins and iodine were derived from individual and composite analysis of two types of potato crisps (Red Rock Deli Sweet Chilli and Sour Cream and Smith's Salt and Vinegar) purchased in supermarkets in QLD and VIC in 2008 (2008 KFP). Proximates, vitamins and tryptophan were derived from a composite of 10 samples of flavoured potato crisps (4x Smiths Crinkle Cut Salt & Vinegar, 1x Smiths Crinkle Cut BBQ, 1x Smiths Crinkle Cut Chicken, 1x Smiths Crinkle Cut Cheese and Onion, 1x Arnotts Thins Chicken, 1x Tasty Jacks Crinkle Cut Chicken, 1x Ruffles Ridged Salt and Vinegar) purchased nationally in each state and territory capital city and 2 regional centres in NSW and QLD (2006 - KFP). Minerals were derived from individual analysis of non-salt and vinegar flavoured potato crisps from the same program. Na, I, fat and fatty acids were also derived from an individual sample of flavoured potato crisps fried in monounsaturated vegetable oil (1x Kettle) purchased in SA in 2009 (2008 TFA program). Values have been weighted based on market share. Cholesterol was derived in 4 composites that include cheese and onion flavour crisps purchased from 4 retail outlets in Sydney (1988).
Snack Foods
Name | Value (g) |
---|---|
Dietry Fibre | 3.6 |
Energy | |
Omega-6 | 2.63 |
Omega-3 | 0.14 |
Protein | 0.14 |
Total Fat | 32.5 |
Total Fructose | 0.6 |
Name | Value (g) |
---|---|
Fructose | 0 |
Glucose | 0 |
Sucrose | 1.2 |
Maltose | 0 |
Lactose | 0.2 |
Snack Foods
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