Sugo pronto basilico
Packaged product Suppen und Saucen Primia
Sugo pronto basilico contains 70 kcal per 100 g.
Roughly 65 % of its calories come from fat, with 26 % from carbohydrates and 9 % from protein (estimated with general energy factors).
That is more energy than the typical item in Suppen und Saucen on FoodFactly, where the median is 51 kcal per 100 g across 1.010 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 | 70 kcal | |
| Total fat L | 4,8 g | 6 % |
| Saturated fat L | 0,6 g | 3 % |
| Sodium L | 320 mg | 14 % |
| Total carbohydrates L | 4,3 g | 2 % |
| Dietary fiber | not reported | |
| Total sugars L | 3,7 g | |
| Protein L | 1,5 g | 3 % |
% 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 9 %
- Carbohydrates 26 %
- Fat 65 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Sugars3,7 gin the lowest quarter of Suppen und Saucen (median 4,8 g)
- Fat4,8 gin the top quarter of Suppen und Saucen (median 0,8 g)
- Saturated fat0,6 gin the top quarter of Suppen und Saucen (median 0,1 g)
- Sodium320 mgabove the median for Suppen und Saucen (median 316 mg)
- Protein per 100 kcal2,1 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Primia
- Barcode
- 8030582800356
- Category
- Tomatensoßen
- Nutri-Score
- C as computed by Open Food Facts
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Spanish tomato sauce El Corte Ingles | 70 | 0,9 g | 4,7 g | 5,3 g |
| Tomato & sweet red pepper Loyd grossman | 70 | 3,9 g | 10,5 g | 0,5 g |
| Sauce tomate Agnesi | 70 | 2 g | 9,1 g | 2,6 g |
| Sugo al basilico Agnesi | 70 | 2 g | 9,2 g | 2,6 g |
| Prima Cucina Olive a Basilico Vitana | 70 | 1,2 g | 10,5 g | 2,1 g |
| Sauce tomate Ricotta Naturenvie | 70 | 4,2 g | 4,7 g | 3,2 g |
| tomates fraîches & ail émincé italians do it better | 70 | 1,5 g | 6,1 g | 4,1 g |
| רוטב שקשוקה Knoll | 70 | 1,6 g | 8,8 g | 3,1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Sugo pronto basilico?
100 g of Sugo pronto basilico has 70 kcal.
How much protein is in Sugo pronto basilico?
Sugo pronto basilico contains 1,5 g of protein per 100 g (3 % of the 50 g Daily Value). About 9 % of its calories come from protein.
How many carbs are in Sugo pronto basilico?
Sugo pronto basilico has 4,3 g of total carbohydrates per 100 g, including 3,7 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Sugo pronto basilico?
Sugo pronto basilico contains 4,8 g of fat per 100 g, of which 0,6 g is saturated (3 % of the Daily Value).
How much sodium is in Sugo pronto basilico?
100 g contains 320 mg of sodium, 14 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 30. März 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 8030582800356. License: ODbL 1.0 (Open Food Facts). Source record dated 30. März 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.