Cheeto is partially, lactose is nonfermentable, maltodextrine is partially fermentable.
IIRC it is bulked with some dextrose, BUT how much, is probably not listed anywhere, so calculating the need would be difficult. In fact to get enough fermentables in there at priming with it would make for one heavily bodied beer, I would think.
The addition of maltodextrin to your beer vastly improves the head retention and body in your beer. It is a low fermentable sugar which creates a minimal amount of sweetness and a smoothness to the palate.
SO I would stick with corn or table sugar.