PRINGLES MINI ORIGINAL
HEALTH RISK: 65 / 100
Ingredients that cause Health Risks
Vegetable Oils (especially if high in saturated / omega-6)
Inflammation, cardiovascular disease
Maltodextrin
Blood sugar spikes, insulin resistance
Salt
Hypertension, cardiovascular disease
Refined starches (corn, cornstarch, rice)
Glycemic load, metabolic stress
Emulsifiers / Mono- & Diglycerides
Gut microbiome disruption potential
*All risk scores on Your Vending Health are subjective and based on our internal scoring system. Ratings reflect each ingredient’s potential health impact according to available nutrition research, but they are not medical advice. Individual responses to ingredients may vary, and scores should be viewed as general guidance rather than definitive health assessments.
WHAT IS IT
A stackable potato-based crisp made from dehydrated potatoes, vegetable oils, starches, flour, emulsifiers, and salt.
BENEFITS
Crispy, convenient snack; gives quick energy via carbs and fats; satisfying texture for cravings.
DRAWBACKS
Heavily processed—blends many starches, oils, and additives; high in fats and sodium; minimal nutritional value beyond calories.
INGREDIENTS
SCORE
CONSUMER NOTE
RESEARCH SUBTEXT
Dried / Dehydrated Potatoes20 The base potato component; minimal processing.Potatoes are naturally nutritious (vitamins, minerals), though dehydration concentrates them; less harmful than many additives.
Vegetable Oil (corn, cottonseed, canola, sunflower)55Provides fat and texture; mixture of oils raises risk depending on type..Oils contain saturated / unsaturated fats; excessive use or unstable oils might oxidize and produce harmful byproducts.
Corn Flour / Degerminated Yellow Corn Flour35
Adds starch and bulk; processed grain.
Corn flour is refined; less fiber, more glycemic impact than whole grain.
Cornstarch
30
Thickener / binder; high in simple starch.
Starches break down rapidly; can contribute to glycemic load.
Rice Flour
30
Additional starch / binder.
Similar to other refined starches.
Maltodextrin
50
Provides texture and “mouthfeel”; high glycemic.
Maltodextrin is rapidly digested; high glycemic index; may spike blood sugar.
Mono- & Diglycerides
45
Emulsifiers to keep texture stable.
Often derived from fats; some concern about minor impurities or metabolic effects in high intake.
Salt
40
Adds savory flavor; contributes to sodium load.
High dietary sodium is linked to hypertension and cardiovascular risk especially with frequent consumption.
Wheat Starch / Wheat Derivatives
30
Adds bulk, texture; minor allergen concern.
Wheat starch is refined; for those with gluten sensitivity or celiac, it could matter, though in Pringles it is likely processed to reduce gluten or may contain traces.