Name: Lentil chips FREE YU, cheddar flavor, 70 g
Brand: Free YU
SKU: 5901888018710
Rating: 4 (36 reviews)

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Chips snacks

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Lentil chips FREE YU, cheddar flavor, 70 g

36 people viewed this product

Lentil chips FREE YU, cheddar flavor, 70 g

Barcode: 5901888018710

Country of origin: Poland

Brands: Free YU

Description

Discover a world of flavor with FREE YU Lentil Chips! These crispy cheddar-flavored snacks, made from lentil flour, delight not just with taste but also with nutritional benefits. The perfect choice for a healthy snack.

Ingredients

Ingredients: lentil flour 48%, corn flour, rapeseed oil, rice flour, salt, starch, whey powder (from MILK), maltodextrin, sugar, cheese powder 0.3%, CHEDDAR TYPE CHEESE powder 0.3%, yeast extract, spices, onion powder, acid regulator: citric acid (E330), flavoring, paprika extract. May contain PEANUTS, gluten-containing cereals. Store in a dry and cool place.

Additives

Salt

Maltodextrin

Sugar

Whey Powder

Citric Acid (E330)

Allergens

Milk

Peanuts

Gluten

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt

Salt: Excessive consumption may lead to high blood pressure or other cardiovascular issues.

Maltodextrin

Maltodextrin: Typically safe, but high consumption may cause a rapid spike in blood sugar.

Sugar

Sugar: Overconsumption can lead to weight gain, tooth decay, and blood sugar issues.

Whey Powder

Whey Powder: Safe for most, but can cause allergic reactions in lactose-intolerant individuals.

Citric Acid (E330)

Citric Acid: Generally considered safe but may cause stomach irritation or discomfort in sensitive individuals.

Additives Overview

The Lentil chips FREE YU appear to be generally safe for consumption for most individuals. However, those with allergies to milk, peanuts, or gluten should exercise caution due to the presence of whey powder and potential cross-contamination. The use of additives like citric acid is generally recognized as safe, but excessive consumption may lead to digestive discomfort in sensitive individuals.

Analysis Based on +110,000 Science & Nutrition Studies