Is Frito Lay Classic Mix Snacks, Nacho Cheese; Crunchy Cheese Nightshade Free?
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500K+ users • 4.6★ rating
Free download • No credit card
Ingredients
LAY'S® CLASSIC POTATO CHIPS - POTATOES, VEGETABLE OIL (CANOLA, CORN, SOYBEAN, AND/OR SUNFLOWER OIL), SALT, FRITOS® ORIGINAL CORN CHIPS - CORN, VEGETABLE OIL (CORN AND/OR CANOLA OIL), SALT, DORITOS® NACHO CHEESE FLAVORED TORTILLA CHIPS - CORN, VEGETABLE OIL (SUNFLOWER, CANOLA, AND/OR CORN OIL), MALTODEXTRIN (MADE FROM CORN), LESS THAN 2% OF SALT, WHEY, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), BUTTERMILK, MONOSODIUM GLUTAMATE, ROMANO CHEESE (COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), ONION POWDER, CORN FLOUR, NATURAL AND ARTIFICIAL FLAVORS, DEXTROSE, TOMATO POWDER, WHEY PROTEIN CONCENTRATE, SPICES, LACTOSE, ARTIFICIAL COLOR (YELLOW 6, YELLOW 5, YELLOW 6 LAKE, YELLOW 5 LAKE, RED 40), POTASSIUM SALT, LACTIC ACID, SODIUM CASEINATE, CITRIC ACID, SUGAR, GARLIC POWDER, RED AND GREEN BELL PEPPER POWDER, SKIM MILK, DISODIUM INOSINATE, AND DISODIUM GUANYLATE, CHEETOS® CRUNCHY CHEESE FLAVORED SNACKS - ENRICHED CORN MEAL (CORN MEAL, FERROUS SULFATE, NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CORN, CANOLA, AND/OR SUNFLOWER OIL), CHEESE SEASONING (WHEY, CHEDDAR CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES], CANOLA OIL, MALTODEXTRIN [MADE FROM CORN], NATURAL AND ARTIFICIAL FLAVORS, SALT, WHEY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, LACTIC ACID, CITRIC ACID, ARTIFICIAL COLOR [YELLOW 6]), SALT, RUFFLES® ORIGINAL POTATO CHIPS - POTATOES, VEGETABLE OIL (CANOLA, CORN, SOYBEAN, AND/OR SUNFLOWER OIL), SALT
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Often paired with Nightshade Free
No. This product is not low FODMAP as it lists 2 ingredients that are likely high FODMAP at 1 serving and 3 ingredients that could be moderate or high FODMAP depending on source or serving size. We recommend contacting the manufacturer directly to confirm.
Details →No. This product is not GERD friendly free as it lists 8 ingredients that contain GERD friendly and 3 ingredients could contain GERD friendly depending on the source.
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