Tajarin
Packaged product Korn og pastaprodukter Alfieri
Tajarin contains 300 kcal per 100 g.
Roughly 76 % of its calories come from carbohydrates, with 15 % from protein and 9 % from fat (estimated with general energy factors).
That is less energy than the typical item in korn og pastaprodukter on FoodFactly, where the median is 355 kcal per 100 g across 5.926 products.
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 | 300 kcal | |
| Total fat L | 3 g | 4 % |
| Saturated fat L | 0,7 g | 4 % |
| Sodium | not reported | |
| Total carbohydrates L | 56 g | 20 % |
| Dietary fiber | not reported | |
| Total sugars L | 2,1 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 11 g | 22 % |
% 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 15 %
- Carbohydrates 76 %
- Fat 9 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein11 gbelow the median for korn og pastaprodukter (median 12,4 g)
- Sugars2,1 gbelow the median for korn og pastaprodukter (median 2,7 g)
- Fat3 gin the top quarter of korn og pastaprodukter (median 1,8 g)
- Saturated fat0,7 gabove the median for korn og pastaprodukter (median 0,3 g)
- Protein per 100 kcal3,7 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Alfieri
- Barcode
- 8031175068436
- Category
- Pastaprodukter
Ingredients
durum wheat semolina, pasteurized fresh eggs" (20%) it may contain: nuts, molluscs and soy fr fresh pasta with ceufs ingredients: hard ble semolina, pasteurized fresh eufs(20%), may contain, nuts, molluscs and soya, *da allevamento a terra/barn eggs/eggs for breeding on the ground, dichiarazione nutrizionale/nutritional declaration/ nutrition declaration valori medi per 100g/average value for 100g/ average values per 100g energia/energy/energie grassi/fat/fat di cui: saturi/of which, saturated/of which saturated 0,7 g carboidrati/carbohydrates/carbohydrates di cui: zuccheri/of which, sugars/of which sugars fibre/fibre/fibre kj
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Æg
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Tajarin?
100 g of Tajarin has 300 kcal.
Is Tajarin high in protein?
Tajarin contains 11 g of protein per 100 g (22 % of the 50 g Daily Value). About 15 % of its calories come from protein. Compared with other korn og pastaprodukter, that is below the median (median 12,4 g).
How many carbs are in Tajarin?
Tajarin has 56 g of total carbohydrates per 100 g, including 2,1 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Tajarin?
Tajarin contains 3 g of fat per 100 g, of which 0,7 g is saturated (4 % of the Daily Value).
Where does this nutrition data come from?
From Open Food Facts, record dated 30. 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 8031175068436. License: ODbL 1.0 (Open Food Facts). Source record dated 30. marts 2026. Imported 7. november 2026.
Last updated: . Data quality score: 75/100 (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.