Product visual : Sabra, basil pesto hummus, basil Sabra | ||||||||||||||||||||||||||||||||||||||||
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![]() Sabra, basil pesto hummus, basil Sabra 10 oz
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EAN-13 code : | ||||||||||||||||||||||||||||||||||||||||
The product has the EAN code 0040822020114, it is called Dips, Sabra, basil pesto hummus, basil of the brand Sabra, it is distributed with a quantity of 10 oz. It contains 1 additives the details of which can be found below. This product can be assigned to the following categories: Groceries, Sauces, Dips. | ||||||||||||||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||||||||||||||
ENERGY
1,197 KJ
286 kcal
14%
FAT
21.4g
HIGH
31%
SATURED
3.6g
MEDIUM
18%
SUGAR
14.3g
HIGH
5%
SALT
1.0g
MEDIUM
17%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : B Nova score 4 : Highly processed foods
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Description : | ||||||||||||||||||||||||||||||||||||||||
Location of production and sales | ||||||||||||||||||||||||||||||||||||||||
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Each 100g portion of the product "Sabra, basil pesto hummus, basil Sabra 10 oz" contains 286 kcal (1,197 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||
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cooked chickpeas [chickpeas (garbanzos), water], soybean oil, tahini (ground sesame), spinach, garlic, salt, citric acid, natural flavors, parsley, basil, red bell pepper, potassium sorbate added to maintain freshness, lemon juice concentrate, spices. | ||||||
Should not contain palm oil. Gluten free | ||||||
Additives : | ||||||
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Allergens : | ||||||
Substances likely to cause intolerances and allergies(*) : (*) According to the analysis of the ingredients | ||||||
Presence of possible traces of : | ||||||
No traces of allergens found by contributors, check ingredients if available. |
The EAN code 0040822020114 corresponds to the product Sabra, basil pesto hummus, basil described above.
Other products such as "Dips" :