PRINGLES MINI SOUR CREAM & ONION
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.
Whey / Sour Cream / Milk Ingredients / Cultures
30
Adds dairy flavor, creaminess, protein.
Dairy contributes some nutrients but also saturated fat; potential lactose sensitivity for some.
Monosodium Glutamate (MSG)
35
Flavor enhancer widely used.
Generally considered safe by regulatory bodies, though some individuals report sensitivity.
Onion Powder
25
Natural seasoning.
Low risk, though minor sensitivities possible.
Coconut Oil
60
Saturated fat component in the flavoring blend.
Saturated fats may raise LDL cholesterol; coconut oil is debated.
Dextrose / Sugar / Invert Sugar
70
Adds sweetness or balances flavor.
Simple sugars contribute to metabolic load when used frequently.
Natural Flavors / Flavorings
40
Imparts the sour cream & onion taste.
Flavor compounds are mixtures; some may provoke allergies or subtle metabolic effects.
Citric Acid / Lactic Acid / Malic Acid
40
Acids for flavor and stability.
Acidic ingredients can erode enamel with frequent exposure; generally safe in approved levels.
Yeast Extract / Disodium Inosinate / Disodium Guanylate
40
Enhancers / umami boosters.
These additives are common; small risk for sensitivities or metabolic interactions in high use.
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.