Pringles Original 19g
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 526 kcal | 26% |
| Fat | 31.6 g | 45% |
| of which saturates | 7.9 g | 39% |
| Carbohydrate | 57.9 g | 22% |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | — |
| Protein | 5.3 g | 11% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
ngrederts oried potatoes, vegetable dil, gorntlour, corn starch, rice flour, maltodextrin, mono - and diglycerides, salt cdf cid, wheat starch: contains wheat ingredients. ngredients: pommes de terre déshvgrates hu jegetalé, farine de mais, amiden mais, fahni maltodexthire, hiono elodlyserides, sel, ahd midon de ble bit er eredients in ble. to atira tartuis tresioars / sans arônmes o4
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Stacked extruded potato crisps”: 1.54 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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