Flaming hot cheese supreme - Doritos (2024)

Nutrition

• Nutri-Score D Poor nutritional quality
  • What is the Nutri-Score?

    The Nutri-Score is a logo on the overall nutritional quality of products.

    The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt).The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    → Learn more about the Nutri-Score

  

  Negative points: 14/55

  • Calories 6/10 points (2140kJ)

    Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

  • Sugar 0/15 points (3.2g)

    A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

  • Saturated fat 3/10 points (3.1g)

    A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

  • Salt 5/20 points (1.1g)

    A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

  

  Positive points: 0/10

  • Fiber 0/5 points (0g)

    Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

  • Fruits, vegetables and legumes 0/5 points (0%)

    Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

  • Details of the calculation of the Nutri-Score

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Points for proteins are not counted because the negative points greater than or equal to 11.

    Nutritional score: 14 (14 - 0)

    See Also

    How Hot Are Flamin' Hot Doritos In Scoville? #1 Best AnswerFlamin' Hot Cheetos Puffs: Exactly How Spicy Are They? | GopuffJust How Hot Are Flamin’ Hot Cheetos?Flamin' Hot Cool Ranch Doritos - Your Grocery Store

    Nutri-Score: D

• Nutrient levels
  • Fat in high quantity (26.5%)

    What you need to know

    • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

    
    

    Recommendation:Limit the consumption of fat and saturated fat

    • Choose products with lower fat and saturated fat content.

    Source: National Health Service UK (NHS) - Fat: the facts

  • Saturated fat in moderate quantity (3.1%)

    What you need to know

    • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

    
    

    Recommendation:Limit the consumption of fat and saturated fat

    • Choose products with lower fat and saturated fat content.

    Source: National Health Service UK (NHS) - Fat: the facts

  • Sugars in low quantity (3.2%)

    What you need to know

    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    
    

    Recommendation:Limit the consumption of sugar and sugary drinks

    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.

    Source: National Health Service UK (NHS) - Sugar: the facts

  • Salt in moderate quantity (1.1%)

    What you need to know

    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    
    

    Recommendation:Limit the consumption of salt and salted food

    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

    Source: World Health Organization (WHO) - Fact sheet - Salt reduction

    Source: National Health Service UK (NHS) - Salt: the facts

Ingredients

• 36 ingredients

  corn, canola oil, cheese powder (milk), sugar, maltodextrin, whey powder (milk), flavour enhancer (621). mineral salt (potassium chloride), salt, tomato powder, vegetable fat powder (milk), yeast extract, onion powder, food acids (citric acid, lactic acid, calcium lactate), cream powder (milk), buttermilk powder (milk), natural colours (paprika extract, cochineal), garlić powder, spice (paprika), whey protein concentrate (milk), natural flavours (milk), sunflower oil. antioxida"nts (tocopherols, ascorbic acíd, rosemary extract). contains gluten. contains milk or milk products. contains soybeans or soybean products.

  Allergens: Gluten, Milk

• E120 - Cochineal

  Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.

  Source: Wikipedia

• E160c - Paprika extract

• E270 - Lactic acid

  Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.

  Source: Wikipedia

  See Also

  How many Scoville units is Flamin Hot Doritos? – TipsFolder.com

• E306 - Tocopherol-rich extract

• E327 - Calcium lactate

  Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.

  Source: Wikipedia

• E330 - Citric acid

  Citric acid is a natural organic acid found in citrus fruits such aslemons, oranges, and limes.

  It is widely used in the food industry as a flavor enhancer, acidulant,and preservative due to its tart and refreshing taste.

  Citric acid is safe for consumption when used in moderation and isconsidered a generally recognized as safe (GRAS) food additive byregulatory agencies worldwide.

• E392 - Extracts of rosemary

• E621 - Monosodium glutamate

  Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.

  Source: Wikipedia

• May contain palm oil

  Ingredients that may contain palm oil: Vegetable fat

• Non-vegan

  Non-vegan ingredients: Cheese, Whey powder, Cream, Buttermilk, E120, Whey protein

  Some ingredients could not be recognized.

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• Non-vegetarian

  Non-vegetarian ingredients: E120

  Some ingredients could not be recognized.

  We need your help!

  You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

  • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
  • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

  If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!