Buy it Again
Cheez-It Crackers Baked Snack Cheddar Jack - 3 Oz
Baked Snack Crackers, Cheddar Jack, Grab N' Go
Per 25 Crackers: 150 calories; 1.5 g sat fat (8% DV); 270 mg sodium (12% DV); 0 g total sugars. Made with 100% real cheese. cheez-it.com. Question Or Comments? Visit:cheez-it.com Call:1-877-453-5837. Provide production code on package.
|Serving size||25 crackers|
|Servings Per Container||About 3|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 8g||10%||27%|
|Saturated Fat 1.5g||8%||25%|
|Trans Fat 0g|
|Polyunsaturated Fat 3.5g|
|Monounsaturated Fat 2g|
|Total Carbohydrate 18g||7%||18%|
|Dietary Fiber <1g||2%||6%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Vitamin B1 [Thiamin Mononitrate], Vitamin B2 [Riboflavin], Folic Acid), Vegetable Oil (Soybean, and PalmOil, with TBHQ for Freshness), Cheese Made with Skim Milk (Skim Milk, Whey Protein, Salt, Cheese Cultures, Enzymes, Annatto Extract Color), Salt, Contains 2% or Less of Whey, Paprika, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Buttermilk, Tomato Powder, Garlic Powder, Monosodium Glutamate, Yeast, Onion Powder, Paprika Extract Color, Monterey Jack, Cheese, (Milk, Cheese Cultures, Salt, Enzymes), Sugar, Malic Acid, Annatto Extract Color, Natural and Artificial Flavors, Disodium Inosinate, Disodium, Guanylate, Spice Extract, Yeast Extract, Yellow 5, Yellow 6, Soy Lecithin.
Warning Contains: Contains wheat, milk and soy ingredients.