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Almond Nut Thins, Cheddar Cheese, 3 x 4.25 ozs. by Blue Diamond
[AS-SN337]
$12.48

Almond Nut Thins, Cheddar Cheese

Blue Diamond Natural Almond Nut-Thins - Cheddar Cheese. Nut & Rice Cracker Snacks. Irresistible Snacking! Smart Eating! 0 grams Trans Fat.

Almond Nut-Thins, the nutritious, delicious cracker snack. Blue Diamond Growers' Co-op is 100% committed to your good health. Our 3,200 grower members have been producing the finest quality almonds from the rich, fertile valleys of California since 1910. We continue to make nutritious and wholesome products for you and your family to enjoy.

Irresistible Snacking: Nut Thins are a unique, crispy and crunchy cracker loaded with delicious and nutritious almonds. They are the only crackers made with nuts and baked to perfection.

Smart Eating: Enjoy Nut Thins with your favorite cheeses, dips and pates, or all by themselves as a tasty, good-for-you snack. With 16 crackers per serving your can grab more than a handful!

INGREDIENTS: Rice Flour, Almonds, Cheddar Cheese Seasoning [Cheddar Cheese Powder (Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Disodium Phosphate), Salt, Maltodextrin, Natural Cheese Flavor, (Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Yeast Extract, Xanthan Gum), Cultured Whey, Onion, Extractive of Turmeric, Garlic, Extractive of Annatto, Lactic Acid, Less than 2% Soybean Oil (Processing Aid)], Potato Starch, Expeller Pressed Safflower Oil, and Soy Lecithin (Processing Aid).

Produced in a facility that also makes products containing: Pecans, Hazelnuts and Wheat.

Nutrition Facts

Serving Size: 30 g (About 16 crackers)

Servings Per Container: About 4

Nutrient Amount %DV

Calories 130

Calories from Fat 25

Total Fat 4 g 6%

Saturated Fat 0.5 g 3%

Trans Fat 0 g

Cholesterol 0 mg 0%

Sodium 250 mg 10%

Total Carbohydrate 22 g 7%

Dietary Fiber <1 g 3%

Sugars 0 g

Protein 3 g

Vitamin A 0%

Vitamin C 0%

Calcium 2%

Iron 2%

  • Kosher OUD.

This product was added to our catalog on Tuesday 15 August, 2006.
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