Snyder's-Lance, Inc.
B
ProfileGood
DILL PICKLE POTATO CHIPS, DILL PICKLE
Snacks & Chips USVerified
Label Serving
28 g
Barcode
021900982371
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
moderate
Sugars
low
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
6.5/10
Health Score
Nutrition Facts (per serving: 28 g)
Energy150.08kcal
Carbohydrates15g
Sugar0g
Protein2g
Total Fat9g
Saturated Fat0.5g
Trans Fat0g
Cholesterol0mg
Fiber1.01g
Sodium369.88mg
Calcium0mg
Iron0.3mg
Potassium350mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (28 g) — the label's %RDA
Energy & macronutrients
Energy150 kcal8%
Total Fat9g12%
Saturated Fat0.5gLow3%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates15g5%
Total Sugars0gLow0%
Dietary Fiber1.01g4%
Protein2g4%
Sodium370mg16%
Minerals
Potassium350mg7%
Calcium0mg0%
Iron0.3mg2%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
10 / 11 researched · AI analyzing 1 more...Ingredients — as printed on the label
POTATOES, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA OIL, CORN OIL, SAFFLOWER OIL, AND/OR SUNFLOWER OIL), SALT, MALTODEXTRIN, SODIUM DIACETATE, DEXTROSE, GARLIC POWDER, SPICE, CITRIC ACID, ONION POWDER, NATURAL FLAVORS.
1
Vegetable Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
2
Potatoes
No Notables
Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods.
3
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
4
Sodium Diacetate
Under Review
AI summary pending...5
Maltodextrin
INS 1400
Lowbulking agent, thickener, stabilizer, texturizer, and carrier for flavors
6
Garlic Powder
No Notables
Flavour enhancer and seasoning agent
7
Dextrose
Low
Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.
8
Citric Acid
E330
No NotablesFlavour enhancer, acidity regulator, and preservative
9
Spice
No Notables
Flavour and aroma enhancement
10
Natural Flavor
No Notables
flavour
11
Onion Powder
No Notables
Flavour enhancer, aromatic base, and natural seasoning agent in food preparation.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Vegetable Oil | ✓Low Concern | Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods. | Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake. |
2 Potatoes | ✓No Notable Concerns | Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods. | Potatoes are a standard dietary staple well-tolerated by the general population, with considerations primarily relating to preparation methods and overall carbohydrate intake. |
3 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
4 Sodium Diacetate | ?Under Review | — | AI summary pending... |
5 Maltodextrin INS 1400 | ✓Low Concern | bulking agent, thickener, stabilizer, texturizer, and carrier for flavors | Maltodextrin is a widely utilized food ingredient with a high glycemic index, meaning intake is associated with rapid increases in blood glucose response. |
6 Garlic Powder | ✓No Notable Concerns | Flavour enhancer and seasoning agent | Garlic powder is a standard culinary ingredient generally recognized as safe for regular consumption within normal dietary amounts. |
7 Dextrose | ✓Low Concern | Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing. | Dextrose is a standard caloric sweetener that contributes to total daily carbohydrate and energy intake. |
8 Citric Acid E330 | ✓No Notable Concerns | Flavour enhancer, acidity regulator, and preservative | Citric acid is widely consumed naturally and commercially, generally recognized as safe for use in food production under standard regulatory guidelines. |
9 Spice | ✓No Notable Concerns | Flavour and aroma enhancement | Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters. |
10 Natural Flavor | ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
11 Onion Powder | ✓No Notable Concerns | Flavour enhancer, aromatic base, and natural seasoning agent in food preparation. | Onion is a commonly consumed natural food ingredient with a well-established safety profile for the general population. |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
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The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.