Cornbread Crisps
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 467 kcal | 23% |
| Total fat | 13.3 g | 17% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 76.7 g | 28% |
| Total sugars | 13.3 g | — |
| Dietary fiber | 3.3 g | 12% |
| Protein | 6.7 g | 13% |
| Sodium | 0.80 g | 35% |
Open Food Facts, ODbL, record updated October 14, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), enriched yellow corn meal (yellow corn meal, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, sugar, high-oleic sunflower oil (high-oleic sunflower oil, rosemary extract and ascorbic acid [antioxidants), cornstarch, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), salt, natural flavors. contains wheat. may contain traces of soy.
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E392Extracts of rosemary
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
83% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Salty snacks” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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