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Ingredients

In label order, highest quantity first

  1. 1Millets & Pulses Flour Blend ((Sorghum (Jowar), Chickpeas, Oats, Finger Millet (Ragi), Soy, Black Gram (Urad), Quinoa))
  2. 2Refined Rice Bran Oil
  3. 3Soy Protein Isolate
  4. 4Seasoning ((Sugar, Iodized Salt, Spices & Condiments (Chilli (5 %), Onion, Celery), Natural (Chilli, Garlic) & Nature Identical flavours (Garlic, Ginger), Maltodextrin, Acidity Regulator (INS 330, INS 260, INS 334), Dextrose, Whey Powder, Starch, Flavour enhancer (INS 627, INS 631), Gelling Agent (INS 508), Anticaking Agent (INS 551), Antioxidant (INS 300, INS 319) ), Oat Fiber, Ajowan Seeds, Black Pepper, Red Chilli Powder, Edible Common Salt and Acidity Regulator (Citric acid (INS 330))Tartaric Acid · Ascorbic Acid

Nutrition facts

NutrientPer 100 g
Energy440 kcal
Fat22.8 g
of which saturated4.4 g
of which trans0 g
Carbohydrate48.8 g
of which sugars7.8 g
Protein16.6 g
Sodium1037 mg

Questions about RiteBite Max Protein Korean Hot Chilli 10 g Protein Chips

Is RiteBite Max Protein Korean Hot Chilli 10 g Protein Chips healthy?
Per 100 g it is high in sodium (1037 mg). "Healthy" depends on your diet and how much you eat; these facts come from the label and are explained in our methodology at trustpick.app/methodology.
What are the ingredients in RiteBite Max Protein Korean Hot Chilli 10 g Protein Chips?
In label order (largest amount first): Millets & Pulses Flour Blend ((Sorghum (Jowar), Chickpeas, Oats, Finger Millet (Ragi), Soy, Black Gram (Urad), Quinoa)), Refined Rice Bran Oil, Soy Protein Isolate, Seasoning ((Sugar, Iodized Salt, Spices & Condiments (Chilli (5 %), Onion, Celery), Natural (Chilli, Garlic) & Nature Identical flavours (Garlic, Ginger), Maltodextrin, Acidity Regulator (INS 330, INS 260, INS 334), Dextrose, Whey Powder, Starch, Flavour enhancer (INS 627, INS 631), Gelling Agent (INS 508), Anticaking Agent (INS 551), Antioxidant (INS 300, INS 319) ), Oat Fiber, Ajowan Seeds, Black Pepper, Red Chilli Powder, Edible Common Salt and Acidity Regulator (Citric acid (INS 330)).