Julio’s
i Photo: Open Food Facts contributors · CC BY-SA

Julio’s

United States
NOVA4
55 kcalper 100 g · 3% of the reference intake
0.0 gof sugars per 100 g
Barcode (EAN-13)0718262058003
GS1 prefix071 · GS1 US
Additives1: E621
AllergensNot given in the source
0718262058003

Prefix 071 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
Calories55 kcal3%
Total fat3.1 g4%
Saturated fat0.39 g2%
Total carbohydrate6.7 g2%
Total sugars0.00 g—
Dietary fiber0.39 g1%
Protein0.78 g2%
Sodium0.08 g3%

Open Food Facts, ODbL, record updated August 15, 2025 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Non GMO corn, corn oil, water, lime, monosodium glutamate, salt, paprika, black pepper, garlic, comino

  • E621Monosodium glutamateFlavor enhancer

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

USDA label data

Serving size 12 chips (28 g), as declared by the brand to USDA FoodData Central
NutrientPer serving% Daily Value
Calories140 kcal—
Total fat8.0 g10%
Saturated fat1.0 g5%
Sodium190 mg8%
Total carbohydrate17 g6%
Dietary fiber1.0 g4%
Total sugars0.0 g—
Protein2.0 g—
Servings per package
About 9
USDA food category
Chips, Pretzels & Snacks
Data provider
Label Insight
In FoodData Central
Since March 16, 2023 · label data updated January 24, 2023
FDC ID
2507609

Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).

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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