Cheetos Puffs Cheese Pizza Flavored, Cheetos
i Photo: Open Food Facts contributors · CC BY-SA

Cheetos Puffs Cheese Pizza Flavored

United States
NUTRI-SCOREABCEDNOVA4
536 kcalper 100 g · 27% of the reference intake
3.6 gof sugars per 100 g
Barcode (EAN-13)0028400759083
GS1 prefix002 · GS1 US
Additives3: E621, E627, E631
AllergensMilk
0028400759083

Prefix 002 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories536 kcal27%
Total fat35.7 g46%
Saturated fat5.4 g27%
Total carbohydrate57.1 g21%
Total sugars3.6 g—
Dietary fiber1.8 g6%
Protein7.1 g14%
Sodium0.54 g23%

Open Food Facts, ODbL, record updated November 7, 2025 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

ENRICHED CORN MEAL (CORN MEAL, FERROUS, SULFATE, NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC, ACID), VEGETABLE OIL (CORN, CANOLA, AND/OR SUNFLOWER, OIL), AND LESS THAN 2% OF WHEY, CORN MALTODEXTRIN,, SALT,, MONOSODIUM GLUTAMATE, TOMATO POWDER, CHEDDAR, CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), YEAST, EXTRACT, POTASSIUM SALT, SUGAR, GARLIC POWDER, REDUCED, MOZZARELLA CHEESE (MILK, CHEESE CULTURES, SALT,, ENZYMES), PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT,, ENZYMES), DISODIUM GUANYLATE, AND DISODIUM INOSINATE.

  • E621Monosodium glutamateFlavor enhancer
  • E627Disodium guanylate
  • E631Disodium inosinate

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Prices reported by shoppers

Latest prices recorded in Open Prices
DatePriceCity
February 7, 2026$5.49Mountain View, CA

Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.

Source: Open Prices (Open Food Facts), ODbL

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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