Pringles
48
Nutrition Score
Poor

Pringles

0725401010198
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
89
Hazard Score
Healthy
39
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Potato Granules
PotatoGranules  ·  No known concerns
Dehydrated potato product used as a filler/thickener.
sunflower oil
sunflower oil  ·  No known concerns
Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.
Corn Oil
CornOil  ·  No known concerns
Vegetable oil extracted from corn kernels, commonly used for frying and in salad dressings.
Rice Flour
RiceFlour  ·  No known concerns
Flour milled from rice grains; common gluten-free cereal flour.
Wheat Starch
WheatStarch  ·  No known concerns
Contains cereals containing gluten
Starch extracted from wheat, used as a thickener; may retain trace gluten.
Corn Flour
Cornflour  ·  No known concerns
Finely ground flour milled from whole corn kernels, used in breads, tortillas, and batters.
Mono- and Diglycerides of Fatty Acids
E471  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Common emulsifiers derived from fats. May contain trans fats. Used in bread, margarine, and ice cream.
Maltodextrin
MaltodextrinIng  ·  −4 pts
Moderate health concern Source: FDA, EFSA
Highly processed starch derivative. Very high glycaemic index, used as filler and thickener.
Salt (Sodium Chloride)
Salt  ·  −2 pts
Moderate health concern Source: WHO, FDA
Common table salt used for flavouring and preservation. High intake is linked to hypertension.
Yeast Extract
YeastExt  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Flavour enhancer with natural umami taste from autolysed yeast. Contains naturally occurring glutamates.
Yeast
Yeast  ·  No known concerns
Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).
Annatto (Bixin)
E160b  ·  No known concerns
Natural yellow-red dye from the annatto seed. Used in cheeses and margarines. Rare allergy risk.
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