Nachos, Diana
i Photo: Open Food Facts contributors · CC BY-SA
Corn chips · United States

Nachos

United States
NUTRI-SCOREABCED
500 kcalper 100 g · 25% of the reference intake
3.3 gof sugars per 100 g
Barcode (EAN-13)0748757006288
GS1 prefix074 · GS1 US
AdditivesNot given
AllergensNot given in the source
0748757006288

Prefix 074 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
Calories500 kcal25%
Total fat26.7 g34%
Saturated fat13.3 g67%
Total carbohydrate63.3 g23%
Total sugars3.3 g—
Dietary fiber6.7 g24%
Protein6.7 g13%
Sodium0.47 g20%

Open Food Facts, ODbL, record updated January 13, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

No ingredient list on record.

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

In its category

Position among 1,341 “corn chips” products sold in the United States
Sugars3.3 g · median 0.00 g
Saturated fat13.3 g · median 3.6 g
Salt1.2 g · median 1.0 g

67% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Corn chips” →

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.

Climate impact

2.33kg CO₂e per kg

Reference value for the category “Corn chips”: 2.33 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

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

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.