Reduced fat Sour Cream & Chice Crisps
Packaged product Snacks Marks & Spencer
Reduced fat Sour Cream & Chice Crisps contains 471 kcal per 100 g.
Roughly 51% of its calories come from carbohydrates, with 42% from fat and 7% from protein (estimated with general energy factors).
That is less energy than the typical item in snacks on FoodFactly, where the median is 525 kcal per 100 g across 4,560 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 471 kcal | |
| Total fat L | 21.4 g | 27% |
| Saturated fat L | 2.2 g | 11% |
| Sodium L | 480 mg | 21% |
| Total carbohydrates L | 58.8 g | 21% |
| Dietary fiber L | 5.1 g | 18% |
| Total sugars L | 2.2 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 8.3 g | 17% |
% 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 7%
- Carbohydrates 51%
- Fat 42%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein8.3 gin the top quarter of snacks (median 6.5 g)
- Fiber5.1 gin the top quarter of snacks (median 4 g)
- Sugars2.2 gabove the median for snacks (median 1.9 g)
- Fat21.4 gin the lowest quarter of snacks (median 31.5 g)
- Saturated fat2.2 gin the lowest quarter of snacks (median 3.4 g)
- Sodium480 mgbelow the median for snacks (median 520 mg)
- Protein per 100 kcal1.8 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Marks & Spencer
- Barcode
- 00102452
- Category
- Potato crisps
- Nutri-Score
- C as computed by Open Food Facts
Ingredients
chips de pomme de terre ondulées saveur crème aigre et ciboulette réduites en matières grasses ingrédients pommes de terre huile végétale (huile de colza, huile de tournesol) lait en poudre écrémé lactosérum en poudre (lait). oignons déshydratés sel lait en poudre. maltodextrine crème are déshydratée (lait). acidifiant (acide citrique, acide lactique) sucre arômes (contiennent lait) extrait de levure ail déshydraté persil déshydraté exhausteur de goût: e508 crème déshydratée (lait) extrait de ciboulette. pour les allergènes, voir les ingrédients indiqués en gras. information ces chips ondulées réduites en matières grasses contiennent au moins 30% de matières grasses totales en moins et au moins 30% de graisses saturées en moins comparé aux chips ondulées classiques. ce produit est vendu au poids. le contenu peut se tasser. contient du chlorure de potassium, substitut de sel. conservation à consommer de préférence avant le : voir sur le devant de l'emballage. à conserver de préférence dans un endroit frais et sec. une fois ouvert, conserver dans un récipient hermétique. élaboré au royaume-uni. f made in the uk. sc4434 o marks and spencer plc po box 3339 ch99 9qs united kingdom m&s (ireland) ltd po box 13022 ravensdale dublin 2 ireland marksandspencer.com film don't recycle fr film bac de tri
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
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|---|---|---|---|---|
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| Baked Original Lay's | 471 | 7.5 g | 69.7 g | 16.9 g |
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 00102452. License: ODbL 1.0 (Open Food Facts). Source record dated May 16, 2026. Imported November 8, 2026.
Last updated: . Data quality score: 85/100 (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.