nova (r) 38g cheddar
Packaged product Snacks Jack 'n Jill
Nova (r) 38g cheddar contains 467 kcal per 100 g. A serving, 30 g (30 g) provides about 140 kcal.
Roughly 62% of its calories come from carbohydrates, with 32% from fat and 6% from protein (estimated with general energy factors).
That is close to the median for snacks on FoodFactly (467 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 467 kcal | |
| Total fat L | 16.7 g | 21% |
| Saturated fat L | 8.3 g | 42% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 200 mg | 9% |
| Total carbohydrates L | 73.3 g | 27% |
| Dietary fiber L | 3.3 g | 12% |
| Total sugars L | 10 g | |
| Added sugars L | 1.8 g | 4% |
| Protein L | 6.7 g | 13% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0 mg | 0% |
| Calcium L | 0 mg | 0% |
| Iron L | 1.2 mg | 7% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 6%
- Carbohydrates 62%
- Fat 32%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein6.7 gin the lowest quarter of snacks (median 9.3 g)
- Fiber3.3 gabove the median for snacks (median 3.3 g)
- Sugars10 gin the top quarter of snacks (median 3.3 g)
- Fat16.7 gbelow the median for snacks (median 19 g)
- Saturated fat8.3 gin the top quarter of snacks (median 2.6 g)
- Sodium200 mgin the lowest quarter of snacks (median 667 mg)
- Protein per 100 kcal1.4 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Jack 'n Jill
- Barcode
- 4800016663802
- Quantity
- 40 g
- Label serving
- 30 g
- Category
- Plain salty snacks
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
CORN, _WHEAT_, VEGETABLE OIL [PALM OLEIN AND/OR PALM, ANTIOXIDANT (TBHQ)], RICE FLOUR, _OAT_ FLOUR, CHEESE [WHEY, CHEDDAR CHEESE (CULTURED PASTEURIZED _MILK_, ENZYMES), BUTTER (CREAM), DRY BUTTERMILK, NATURAL FLAVORS, ACIDITY REGULATOR (PHOSPHATE), ARTIFICIAL COLOR (FD&C YELLOW #6), COLOR (TURMERIC ANNATTO), ANTICAKING AGENT (SILICON DIOXIDE)), SUGAR, FLAVOR ENHANCER (MONOSODIUM GLUTAMATE), SEASONING (NATURAL AND ARTIFICIAL FLAVORS, LACTOSE, MALTODEXTRIN, FLAVOR ENHANCERS (MONOSODIUM GLUTAMATE, DISODIUM INOSINATE, DISODIUM GUANYLATE), IODIZED SALT, SPICES AND ANTICAKING AGENT (SILICON DIOXIDE)
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Oven Baked Pita Crackers Wegmans | 467 | 10 g | 66.7 g | 16.7 g |
| bread pan (g) 24g cheese & onion Bread Pan | 467 | 13.3 g | 66.7 g | 20 g |
| Protein Crackers Smoked Gouda Wilde | 467 | 40 g | 26.7 g | 23.3 g |
| Crackers salés 3 paquets de 100g U | 467 | 6.6 g | 64 g | 20 g |
| Crackers nature Marque Repère | 467 | 6.6 g | 64 g | 20 g |
| Pardon stapici punjeni kikirikijem Pardon | 467 | 15.3 g | 54 g | 20 g |
| Lentil Chips Maple Bacon Taste Oho! | 468 | 13 g | 63 g | 17 g |
| Pizza khakhra Jaimin | 465 | 11 g | 63 g | 21 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 4800016663802. License: ODbL 1.0 (Open Food Facts). Source record dated November 1, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.