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Turbos Flamas Corn Snacks Plastic Bag - 1 Oz
Corn Snacks, Flamas
Flavored corn snacks. Sabritas. fritolay.com SmartLabel: Scan here for more food information. 1-800-352-4477 Call for more food information. Questions or comments? Freshness guaranteed until printed date or this snacks on us. Call 1-800-352-4477. During weekdays from 9:00am to 4:30pm central time.
Ingredients
|
Serving Size: 1package Servings Per Container: 1 |
||
| Calories | Amount Per Serving
160 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 0 | |
| Total Fat | Amount Per serving 9g | 12% |
| Saturated Fat | Amount Per serving 1g | 6% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 0mg | 0% |
| Sodium | Amount Per serving 200mg | 9% |
| Potassium | Amount Per serving 40mg | 0% |
| Total Carbohydrate | Amount Per serving 17g | 6% |
| Dietary Fiber | Amount Per serving 1g | 5% |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 2g | 0% |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | 2% | |
| Iron | 0% | |
Corn, Corn Oil, Turbos Flamas Seasoning (Maltodextrin [Made from Corn], Salt, Citric Acid, Sugar, Mono Sodium Glutamate, Artificial Color [Red 40 Lake, Yellow 6 Lake], Sunflower Oil, Hydrolyzed Corn Protein, Yeast Extract, Sodium Diacetate, Cheddar Cheese [Milk, Cheese Cultures, Salt, Enzymes], Natural Flavors, Modified Corn Starch, Onion Powder, Whey, Corn Syrup Solids, Garlic Powder, Romano Cheese [Part-Skim Cow's Milk, Cheese Cultures, Salt, Enzymes], Buttermilk, Whey Protein Concentrate, Disodium Inosinate, and Disodium Guanylate).
Product Attributes
Warning
Contains: Contains milk ingredients.
Directions
Guarantee fresh until printed date.
Disclaimer
Product details/images for convenience only. Consult Product label for the most current and accurate information. We assume no liability for any inaccuracies/misstatements about Products listed on our website/app.
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