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Orecchiette - Pasta di Stigliano - 500g

Barcode: 8033488111021 (EAN / EAN-13)

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Product characteristics

Quantity: 500g

Packaging: Plastique

Brands: Pasta di Stigliano

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Pastas, Orecchiette

Origin of ingredients: Italie

Manufacturing or processing places: Italie

Countries where sold: France, Switzerland


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

Ingredients list:

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade A

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

low quantity1.3 g Fat in low quantity
low quantity0 g Saturated fat in low quantity
low quantity2 g Sugars in low quantity
low quantity0 g Salt in low quantity

Serving size: 100

Comparison to average values of products in the same category:

(46 products)
(5728 products)
(21117 products)
(32956 products)
(98800 products)
(115077 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
OrecchiettePastasCereals and their productsCereals and potatoesPlant-based foodsPlant-based foods and beverages
Energy 1,527 kj
(365 kcal)
Fat 1.3 g-10%-46%-75%-80%-88%-86%
- Saturated fat 0 g-100%-100%-100%-100%-100%-100%
Carbohydrate 59 g-14%-6%-2%+4%+83%+105%
- Sugars 2 g-20%-28%-66%-58%-77%-76%
Dietary fiber 2.3 g-9%-34%-50%-49%-42%-35%
Proteins 12.1 g0%+5%+30%+36%+107%+144%
Salt 0 g-100%-100%-100%-100%-100%-100%
Sodium 0 g-100%-100%-100%-100%-100%-100%
Alcohol 0 % vol?0 % vol0 % vol0 % vol0 % vol0 % vol
Nutrition score - France -3 -2.14 -1.68 -291%-206%-190%-179%
Nutri-Score AAABCCC

Product added on by domgabrieli.
Last edit of product page on by moon-rabbit.
Product page also edited by off.EF76706D-1D60-482D-AE15-EDF8E301543F.

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