Calories in Baken-Ets Chicharrones Hot Souce Fried Pork Skins 3.5 Ounce Bag
Serving Size: 1 Serving (14.0g)
Amount Per Serving
- Calories 79.9
- Total Fat 4.5 g
- Saturated Fat 2.0 g
- Cholesterol 15.0 mg
- Sodium 390.0 mg
- Potassium 0.0 mg
- Total Carbohydrate 1.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 7.0 g
- Vitamin A 0.0 IU
- Vitamin B-12 0.0 µg
- Vitamin B-6 0.0 mg
- Vitamin C 0.0 mg
- Vitamin D 0.0 IU
- Vitamin E 0.0 mg
- Calcium 0.0 mg
- Copper 0.0 mg
- Folate 0.0 µg
- Iron 0.0 mg
- Magnesium 0.0 mg
- Manganese 0.0 mg
- Niacin 0.0 mg
- Pantothenic Acid 0.0 mg
- Phosphorus 0.0 mg
- Riboflavin 0.0 mg
- Thiamin 0.0 mg
- Zinc 0.0 mg
Note: The nutrition information for this food comes from the USDA Food Central Database. The data from the USDA is generally pretty accurate. However, please use the data on this page at your own risk. Daily values are based on a 2,000 calorie per day diet put forth by the FDA. Actual daily nutrient requirements may be different based on your gender, age, level of physical activity, medical issues and other factors.
Ingredients
Fried Pork Skins, Salt, Maltodextrin (Made from Corn), Citric Acid, Monosodium Glutamate, Natural Flavor, Malic Acid, Sodium Diacetate, Sunflower Oil, Cayenne Pepper Sauce (Salt, Aged Cayenne Red Peppers, Vinegar, Dried Garlic), Artificial Color (Red 40 Lake, Yellow 6 Lake), and Sugar.Calorie Analysis
The food Baken-Ets Chicharrones Hot Souce Fried Pork Skins 3.5 Ounce Bag, based on the serving size listed above, would account for 4% of your daily allotted calories based on a 2,000 calorie diet. The majority of the calories for this food comes from fat. Fat makes up 50.7% of the calories.Exercise Burn Time
The above food(Baken-Ets Chicharrones Hot Souce Fried Pork Skins 3.5 Ounce Bag) has 79.9 Calories per 1 Serving (14.0g). For someone weighing 170 pounds, if they did the exercise Volleyball, it would take about 15 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.Other Food Calorie Information
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