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lasagne alla bolognese - coop - 330 g

Barcode: 8001120026484 (EAN / EAN-13)

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Product characteristics

Quantity: 330 g

Brands: Coop

Categories: it:lasagne alla bolognese

Countries where sold: Italy

Ingredients

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

Ingredients list:
Besciamella 40% (latte intero fresco pastorizzato, farina di grano tenero tipo "00", burro, sale, noce moscata), ragù di carne 32% (polpa di pomodoro, carne di bovino 32%, acqua, ortaggi in proporzione variabile (carote, sedano, cipolla), olio di semi di girasole, vino, sale, olio extra vergine di oliva, burro, pepe, rosmarino, alloro, antiossidante: estratto di rosmarino), pasta all uovo precotta 27% (pasta all'uovo 67% (semola di grano duro, uova 18,5%, acqua), acqua, sale), formaggio Grana Padano (latte, sale, caglio, lisozima-proteina dell'uOVo).

Substances or products causing allergies or intolerances: Celery, Eggs, Milk

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

NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade C

Warning: the amount of fruits, vegetables and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

Nutrient levels for 100 g

moderate quantity6.1 g Fat in moderate quantity
moderate quantity3.1 g Saturated fat in moderate quantity
low quantity2.1 g Sugars in low quantity
moderate quantity0.65 g Salt in moderate quantity

Serving size: 330g


Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (330g)
Energy (kJ) ??
Energy (kcal) 126 kcal416 kcal
Energy 527 kj
(126 kcal)
1,740 kj
(416 kcal)
Fat 6.1 g20.1 g
- Saturated fat 3.1 g10.2 g
Carbohydrates 13 g42.9 g
- Sugars 2.1 g6.93 g
Fibers 1 g3.3 g
Proteins 4.7 g15.5 g
Salt 0.65 g2.15 g
Sodium 0.26 g0.858 g
Nutrition score - France 3 3
Nutri-Score CC

Product added on by nanni76.
Last edit of product page on by teolemon.
Product page also edited by openfoodfacts-contributors.

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