Pesto aux artichauts Ciro 180 g
Presentation of the product
Product visual : Pesto aux artichauts Ciro | ||||||||||||||||||||||||||
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 Pesto aux artichauts Ciro 180 g
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EAN-13 code : | ||||||||||||||||||||||||||
The product has the EAN code 3760014294785, it is called Pesto d artichauts, Pesto aux artichauts of the brand Ciro, it is distributed with a quantity of 180 g. It contains various allergens and 2 additives the details of which can be found below. This product can be assigned to the following categories: Epicerie, Sauces, Sauces pour pâtes, Sauces Pesto, Pesto d'artichauts. | ||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||
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ENERGY
1,820 KJ
435 kcal
22%
FAT
46.0g
HIGH
66%
SATURED
5.2g
HIGH
26%
SUGAR
3.0g
LOW
1%
SALT
1.5g
MEDIUM
25%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : D
Nova score 4 : Highly processed foods
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How many calories in the product Pesto aux artichauts ?
Each 100g portion of the product "Pesto aux artichauts Ciro 180 g" contains 435 kcal (1,820 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
- Fats : 414 kcal (1,732 KJ)
- Proteins : 8 kcal (33 KJ)
- Carbohydrates : 12 kcal (50 KJ)
Ingredients, composition
Ingredients : | |||||||||
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artichauts 42 %, huile de graines de tournesol, noix de cajou, basilic 5 %, fromage pecorino (lait de brebis, sel, présure), sel, huile d'olive vierge extra, sirop de glucose, acidifiant : acide citrique, ail, pignons, antioxydant : acide ascorbique. | |||||||||
 Should not contain palm oil. Gluten free | |||||||||
Additives : | |||||||||
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Allergens : | |||||||||
Substances likely to cause intolerances and allergies: | |||||||||
Presence of possible traces of : | |||||||||
No traces of allergens found by contributors, check ingredients if available. |
EAN code 3760014294785
The EAN code 3760014294785 corresponds to the product Pesto aux artichauts described above.
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