Fact Sheets

Season 5, Ep 9 - Chips & Dip


· - Chips are New Zealand’s most popular savoury snack food.

· - Kiwis consume around 42 million packets of chips every year.

· - Although chips can be made from corn, wheat and even the same plant as sago, potato chips remain by far the most popular.

· - Potatoes are a really good source of Vitamin C. They also contain potassium, fibre and some of the B vitamins and other minerals as well.

· - 100g of chips (around two-thirds of a 150g bag) contain almost all an adult’s daily recommended intake of Vitamin C.

· - 100g of chips provides women with around 43% and men 32% of their daily adequate intake of potassium.

· - Kettle or batch cooked chips make up 13% of the potato chip market.

· - For the last 30 years palm olein, a product from palm oil, has been the standard oil for making potato chips.

· - Rain forests in Indonesia and Malaysia are being chopped down to make way for palm plantations.

· - Bluebird say they have committed to only purchasing 100% certified sustainable palm oil for use in the production of their products by 2015. Eta tell us their goal is to only use sustainable palm oil.

· - Palm olein contains 47% saturated fat while sunflower oil contains 10%.

· - A diet high in saturated fat can raise blood cholesterol concentration and blood cholesterol is a risk factor for cardio-vascular disease.

· - Avoiding palm oil in your chips is difficult because it’s legal for manufacturers to label it as vegetable oil.

· - Chips cooked in palm olein will contain around 15g of saturated fat per 100g. Those cooked in sunflower and canola oil will contain only around 4g of saturated fat per 100g.

· - Chips made from corn can also contain high amounts of saturated fat.

· - Chips are generally high in salt.Too much sodium increases the risk of hypertension which can increase our risk of heart disease and stroke.

· - Lots of chips contain the antioxidant 319 (Tert-ButylHydroQuinone). This stops the fat in the chips from going rancid.The amount of 319 manufacturers can use is strictly controlled.

· - 160e is a carotenoid pigment extracted from plants like peppers, capsicum, carrots and citrus fruit.

· - 120, known as carmine, natural red, or cochineal is a food colour. It is made from the dried bodies of a female scale insect which are crushed to yield the dye.

· - The green bits in chips are poisonous because they contain chemicals called glycoalkaloids which are present in the growing bits of potato. But you would need to eat many kilograms of green bits for it to kill you.

· - The average sodium content of a range of popular dips is 519mg per 100g, which is only slightly less than the sodium content of the same weight of ready-salted chips.

· - Popular dips, on average, contain 23% total fat. In comparison a Cadbury Moro Bar contains 15%.

· - On average, we found dips containing cashew nuts generally contain three times more fat than dairy-based dips.

· - Nut-based dips can contain almost 55% of total fat. And although cashew nuts are rich in good fat, fat is fat if you’re watching your weight.

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