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Fried Pickles With Ranch Flavored Potato Chips, Fried Pickles With Ranch

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EAN 0028400135481 · LAY'S · Chips, Pretzels & Snacks

Identity

Name
Fried Pickles With Ranch Flavored Potato Chips, Fried Pickles With Ranch
Barcode (EAN/GTIN)
0028400135481
Brand / Manufacturer
LAY'S
Category
Chips, Pretzels & Snacks
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 002)

Description

Fried Pickles With Ranch Flavored Potato Chips, Fried Pickles With Ranch is a Chips, Pretzels & Snacks item carrying the LAY'S name. The declared country of origin is the United States. Allergen labelling names milk. Energy comes to 571 kcal (2390 kJ) per 100 g. Nutrition per 100 g runs to 35.7 g of fat, 5.36 g of it saturated, 53.6 g of carbohydrate, including 3.57 g of sugars, 7.14 g of protein, 3.61 g of fibre and 1.34 g of salt. Published scoring gives it Nutri-Score D.

Regulated substances (2)

Ingredients

Potatoes, Vegetable Oil (Corn, Canola, And/Or Sunflower Oil), Fried Pickles With Ranch Seasoning (Buttermilk, Salt, Maltodextrin [Made From Corn], Garlic Powder, Spices, Yogurt Powder [Cultured Skim Milk], Natural Flavors, Canola Oil, Sugar, Medium Chain Triglycerides, Onion Powder, Yeast Extract, Tomato Powder, Dextrose, Paprika, Acacia Gum, Sour Cream [Cream, Skim Milk, Cultures], Caramel Color,

Nutrition facts (per 100 g)

FieldPer 100 g
Energy2390 kJ / 571 kcal
Fat35.7 g
Saturated fat5.36 g
Carbohydrates53.6 g
of which sugars3.57 g
Fibre3.61 g
Protein7.14 g
Salt1.34 g
Sodium0.54 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Food additive (E-number) (1)

Source: EU Regulation 1333/2008

Allergen (1)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (8)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (2)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (6)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (6)

Source: Ministero della Salute (Italia)

ANSES e-Phy (FR Pesticide Register) (1)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (9)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (2)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (1)

Source: U.S. CDC NIOSH

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from LAY'S

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics