Spaghetti à la bolognaise - Crous Languedoc Roussillon - 460 g

Barcode: 00021456

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Product characteristics

Quantity: 460 g

Packaging: Plastique

Brands: Crous Languedoc Roussillon, Crous Resto'

Categories: Meals, Pasta dishes, Bolognese-style-pasta-spaghetti-tagliatelle

Countries where sold: France

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
SPAGHETTI cuits 48,1%, boeuf haché 19,2% (viande bovine 100% - origine France), tomates pelées concassées 19,2% (tomates pelées non épépinées. jus de tomate, sel, acidifiant E330), concentré de tomate 7,7% (purée de tomates double concentrée 28%), oignons 4,8%, huile d'olive, ail, herbes de Provence (romarin, basilic, thym), sel, poivre.

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Ingredients analysis:
Non-vegan Non-vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

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NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade

 A

⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 31%

Nutrient levels for 100 g

4 g Fat in moderate quantity
1.3 g Saturated fat in low quantity
2.1 g Sugars in low quantity
0.27 g Salt in low quantity

Serving size: 460g


Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (460g)
Energy (kJ) ? ?
Energy (kcal) 120 kcal 552 kcal
Energy 502 kj
(120 kcal)
2,310 kj
(552 kcal)
Fat 4 g 18.4 g
Saturated fat 1.3 g 5.98 g
Carbohydrates 14.1 g 64.9 g
Sugars 2.1 g 9.66 g
Fiber 1.8 g 8.28 g
Proteins 6.1 g 28.1 g
Salt 0.27 g 1.24 g
Sodium 0.108 g 0.497 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 31.7 % ?
Nutrition score - France -1 -1
Nutri-Score A A

Packaging

Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling
Plastic

Data sources

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Product added on by neuni
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by a-avilaaa, kiliweb, openfoodfacts-contributors, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlhxsY8TsuALCMDHnhUGo5_SUDrPOWsF446PoLag.

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