Product visual : Fortified tomato & basil pasta sauce Francesco Rinaldi | ||||||||||||||||||||||||||||||||||||||||
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![]() Fortified tomato & basil pasta sauce Francesco Rinaldi
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EAN-13 code : | ||||||||||||||||||||||||||||||||||||||||
The product has the EAN code 0077644901840, it is called Tomato basil pasta sauces, Fortified tomato & basil pasta sauce of the brand Francesco Rinaldi. It contains 1 additives the details of which can be found below. This product can be assigned to the following categories: Groceries, Sauces, Pasta sauces, Tomato & basil pasta sauces. | ||||||||||||||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||||||||||||||
ENERGY
167 KJ
40 kcal
2%
FAT
1.2g
LOW
2%
SATURED
-
LOW
0%
SUGAR
7.3g
MEDIUM
3%
SALT
0.6g
MEDIUM
10%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : B Nova score 3 : Processed foods
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Description : | ||||||||||||||||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||||||||||||||||
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Each 100g portion of the product "Fortified tomato & basil pasta sauce Francesco Rinaldi " contains 40 kcal (167 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||
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tomato puree (water, tomato paste, citric acid), diced tomatoes in tomato juice, carrot puree (carrots, citric acid), extra virgin olive oil, salt, dried onions, spices, basil, dha algal oil (source of omega 3), dried garlic. | ||||||
Should not contain palm oil. Gluten free | ||||||
Additives : | ||||||
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Allergens : | ||||||
No allergens noted by contributors, check ingredients if available. | ||||||
Presence of possible traces of : | ||||||
No traces of allergens found by contributors, check ingredients if available. |
The EAN code 0077644901840 corresponds to the product Fortified tomato & basil pasta sauce described above.
Other products such as "Tomato basil pasta sauces" :