Grissini
Packaged product Brød og bagværk Locanda La Posta
Grissini contains 390 kcal per 100 g.
Roughly 66 % of its calories come from carbohydrates, with 24 % from fat and 10 % from protein (estimated with general energy factors).
That is close to the median for brød og bagværk on FoodFactly (420 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 390 kcal | |
| Total fat L | 10 g | 13 % |
| Saturated fat L | 1 g | 5 % |
| Sodium L | 720 mg | 31 % |
| Total carbohydrates L | 63 g | 23 % |
| Dietary fiber | not reported | |
| Total sugars L | 2,5 g | |
| Protein L | 9,9 g | 20 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 10 %
- Carbohydrates 66 %
- Fat 24 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein9,9 gin the lowest quarter of brød og bagværk (median 11 g)
- Sugars2,5 gabove the median for brød og bagværk (median 2,4 g)
- Fat10 gbelow the median for brød og bagværk (median 11 g)
- Saturated fat1 gin the lowest quarter of brød og bagværk (median 1,9 g)
- Sodium720 mgbelow the median for brød og bagværk (median 788 mg)
- Protein per 100 kcal2,5 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Locanda La Posta
- Barcode
- 8032697230394
- Quantity
- 200 g
- Category
- Brødstokke
- Nutri-Score
- D as computed by Open Food Facts
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Beskidzkie paluszki z solą Aksam | 390 | 11 g | 73 g | 5,5 g |
| Grissini rubata Brusa | 390 | 10 g | 68,5 g | 7,9 g |
| Organic strawberry powder OF&G | 391 | 6,3 g | 62,5 g | 15,6 g |
| Pretzel sticks with onion flavour. Lajkonik | 391 | 12 g | 72 g | 5,3 g |
| Grissini farina integrale La Fattoria delle cose buone | 391 | 15 g | 63 g | 7,3 g |
| Grissini artigianali Buon Piemontesi | 391 | 13 g | 53 g | 12 g |
| #N/A Omie | 391 | 11 g | 56 g | 12 g |
| Grissini integrali Coop | 391 | 14 g | 66 g | 6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Grissini?
100 g of Grissini has 390 kcal.
How much protein is in Grissini?
Grissini contains 9,9 g of protein per 100 g (20 % of the 50 g Daily Value). About 10 % of its calories come from protein. Compared with other brød og bagværk, that is in the lowest quarter (median 11 g).
How many carbs are in Grissini?
Grissini has 63 g of total carbohydrates per 100 g, including 2,5 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Grissini?
Grissini contains 10 g of fat per 100 g, of which 1 g is saturated (5 % of the Daily Value).
How much sodium is in Grissini?
100 g contains 720 mg of sodium, 31 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 3. marts 2026. FoodFactly last checked it on 7. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 8032697230394. License: ODbL 1.0 (Open Food Facts). Source record dated 3. marts 2026. Imported 7. november 2026.
Last updated: . Data quality score: 80/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.