Pesto ruccola
Packaged product Suppe og saucer Monini
Pesto ruccola contains 414 kcal per 100 g.
Roughly 90 % of its calories come from fat, with 6 % from protein and 4 % from carbohydrates (estimated with general energy factors).
That is close to the median for suppe og saucer on FoodFactly (381 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 | 414 kcal | |
| Total fat L | 41 g | 53 % |
| Saturated fat L | 8 g | 40 % |
| Sodium L | 640 mg | 28 % |
| Total carbohydrates L | 3,8 g | 1 % |
| Dietary fiber | not reported | |
| Total sugars L | 2,3 g | |
| Protein L | 6,2 g | 12 % |
% 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 6 %
- Carbohydrates 4 %
- Fat 90 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein6,2 gin the top quarter of suppe og saucer (median 4 g)
- Sugars2,3 gbelow the median for suppe og saucer (median 3,3 g)
- Fat41 gabove the median for suppe og saucer (median 36,1 g)
- Saturated fat8 gin the top quarter of suppe og saucer (median 5 g)
- Sodium640 mgbelow the median for suppe og saucer (median 683 mg)
- Protein per 100 kcal1,5 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Monini
- Barcode
- 8005510008371
- Category
- Pestos Formand
- Nutri-Score
- E as computed by Open Food Facts
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Pesto tomato Pesto & Più | 415 | 2,4 g | 8,5 g | 41 g |
| Pesto all'arrabiatta Neri | 415 | 5 g | 11 g | 38 g |
| Epicerie / Condiments, Aides Culinaires / Sauces Bio Naturae | 412 | 2,7 g | 10 g | 40 g |
| Pesto senza aglio Artigiana Genovese | 417 | 2,1 g | 7,1 g | 41,6 g |
| Pesto senz'aglio Artigiana Genovese | 417 | 2,1 g | 7,1 g | 41,6 g |
| Al pesto Knorr | 417 | 11 g | 63 g | 13 g |
| Pesto fresco noci Giovanni Rana | 411 | 6,3 g | 19 g | 34 g |
| Pesto alla ligure Riolfi | 418 | 2,8 g | 4,3 g | 41,7 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Pesto ruccola?
100 g of Pesto ruccola has 414 kcal.
How much protein is in Pesto ruccola?
Pesto ruccola contains 6,2 g of protein per 100 g (12 % of the 50 g Daily Value). About 6 % of its calories come from protein. Compared with other suppe og saucer, that is among the highest quarter (median 4 g).
How many carbs are in Pesto ruccola?
Pesto ruccola has 3,8 g of total carbohydrates per 100 g, including 2,3 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Pesto ruccola?
Pesto ruccola contains 41 g of fat per 100 g, of which 8 g is saturated (40 % of the Daily Value).
How much sodium is in Pesto ruccola?
100 g contains 640 mg of sodium, 28 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 1. april 2026. FoodFactly last checked it on 6. 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 8005510008371. License: ODbL 1.0 (Open Food Facts). Source record dated 1. april 2026. Imported 6. 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.