Soy Crips Ranch from Robert's American Gourmet

See also:
• ROBSCAPE @ FLICKR
• YOUTUBE/BOOTY

Nutritional facts listed below based
on the large (net wt. 3.5 oz.) bag.

Soy Crisps - Creamy Ranch

Robert's does it again with Soy Crisps, a delicious low fat crispy Soy Snack the whole family will love. Soy Crisps are so tasty you won't believe they're so healthy. Made with love and nutrition in mind.

These soy crisps are made with a unique blend of Soy, creating a light crispy snack the whole family will enjoy.

Robert's Soy Crisps are made from non-GMO (non genetically modified Organisms). Certified IP (identity preservation) at every level from harvesting, storage, and production, these Soy Crisps are part of a new way of life.

A serving of Robert's Soy Crisps provides 7 grams of Soy protein.

Ever since 1986 we've been making snacks for you.

For real man! ~ Rob

Nutrition Facts Serving Size 1 oz. (28g ) Servings per Container 3.5
Amount Per Serving
Calories 110 Calories from Fat 20
	% Daily Value*
Total Fat 2g	3%
Saturated Fat 0g	0%
Trans Fat 0g	0%
Cholestoerol 0mg	0%
Sodium 330mg	14%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	8%
Sugars 1g
Protein 7g
Vitamin A 2%	• Vitamin C 2%
Calcium 10%	• Iron 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
	Calories	2,000	2,500
Total Fat	Less than	65g	80g
Sat. Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total Carbohydrates		300g	375g
Dietary Fiber		25g	30g
Calories per gram
Fat 9	Carbohydrates 4		Protein 4
Ingredients: Low Fat Soy Flour,Rice Pieces, Mid Oleic Sunflower Oil, Buttermilk Powder, Cheddar Cheese Powder ((Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Whey Maltodextrin, Soy Bean Oil, Citric Acid, Natural Flavor, Disodium Phosphate, Lactic Acid), Salt, Tomato Powder, Autolysed Yeast, Onion Powder, Dextrose, Garlic Powder, Sugar, Natural Flavors, Malic Acid, Spices. CONTAINS SOY AND DAIRY INGREDIENTS. PRODUCED IN A FACILITY THAT PROCESSES GLUTEN AND EGG