Jcs Inc.
E
ProfileHigh Concern
RIPPLE POTATO CHIPS
🌱100% VeganSnacks & Chips USVerified
Label Serving
28 g
Barcode
029568100854
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
high
Sugars
low
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
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Interactive
Verified Safe
Clean: No peanut-free detected for this product.
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E
TRANSPARENCY PROFILE
High Concern
Highly processed with significant additives
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
C
D
EACTIVE
← Nutrient DenseMost Processed →
0.7/10
Nutrition Facts (per serving: 28 g)
Energy150.08kcal
Carbohydrates16g
Sugar0g
Protein2g
Total Fat9g
Saturated Fat2g
Trans Fat0g
Cholesterol0mg
Fiber1.01g
Sodium180.04mg
Calcium0mg
Iron0.36mg
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 Fat2g10%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates16g6%
Total Sugars0gLow0%
Dietary Fiber1.01g4%
Protein2g4%
Sodium180mg8%
Minerals
Calcium0mg0%
Iron0.36mg2%
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.
Nutrient absorption analysis
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
3 ingredientsIngredients — as printed on the label
POTATOES, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CORN OIL, COTTONSEED OIL, CANOLA OIL, SOYBEAN OIL), SALT.
1
Potatoes
No Notables
Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods.
2
Vegetable Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
3
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 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. |
2 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. |
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. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
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.
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