Espagueti Neri
Packaged product Other Foods Hacendado
Espagueti Neri contains 181 kcal per 100 g.
Roughly 50% of its calories come from carbohydrates, with 37% from fat and 13% from protein (estimated with general energy factors).
That is less energy than the typical item in other foods on FoodFactly, where the median is 254 kcal per 100 g across 511,115 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 | 181 kcal | |
| Total fat L | 7.2 g | 9% |
| Saturated fat L | 0.9 g | 5% |
| Sodium L | 560 mg | 24% |
| Total carbohydrates L | 22 g | 8% |
| Dietary fiber | not reported | |
| Total sugars L | 2.6 g | |
| Added sugars L | 0.2 g | 0.4% |
| Protein L | 5.9 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 13%
- Carbohydrates 50%
- Fat 37%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein5.9 gbelow the median for other foods (median 7.4 g)
- Sugars2.6 gbelow the median for other foods (median 3.2 g)
- Fat7.2 gabove the median for other foods (median 6.6 g)
- Saturated fat0.9 gbelow the median for other foods (median 2 g)
- Sodium560 mgabove the median for other foods (median 248 mg)
- Protein per 100 kcal3.3 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Hacendado
- Barcode
- 8480000155368
- Category
- Other Foods
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
e spaghetti with sauce, ingredients: cooked black spaghetti (62%): water, black spaghetti (hard wheat semolina and cuttlefish ink), sunflower oil and emulsifier (xanthan gum), sauce (38%): surimi ([alaskan pollock and/or pacific hake and sugar] water, starch [gluten], egg white, sunflower oil, aroma [fish, crustaceans and molluscs), salt and sugar), prawns, sunflower oil, water, garlic, rock fish bottom (cooked prawns (prawns and salt), fish sauce [anchovy, salt and sugar extract], shrimp peel, maltodextrin, yeast extract, dextrose, natural aroma, salt, modified starch and caramelized sugar), spices, salt, emulsifier (xanthan gum), acidity corrector (citric acid and sodium citrate) and natural aroma, packed in protective hid atmosphere, allergenś: gluten, egg, fish, crustaceans and molluscs,
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Sunflower oilYeastSaltEggSugar
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Maquereau Aubergine Feta Grecque L'atelier Bernard Marot | 181 | 9.4 g | 4.8 g | 13.7 g |
| scottish wholetail scampi Marks & Spencer | 181 | 8.8 g | 16.9 g | 8.4 g |
| Malloreddus. Sardi Tanda & Spada | 181 | 2 g | 42 g | 0.5 g |
| Skinka & Pítusósa - Langloka Dagný & Co | 181 | 7 g | 20 g | 7.6 g |
| Le Poulet du Rôtisseur Maître CoQ | 181 | 24 g | 1 g | 9 g |
| Poulet roti L'etal Du Volailler | 181 | 24 g | 1 g | 9 g |
| Saumon atlantique Kritsen | 181 | 22 g | 0.5 g | 10 g |
| Kabanos Houdek | 181 | 21 g | 1.5 g | 10 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 8480000155368. License: ODbL 1.0 (Open Food Facts). Source record dated March 28, 2026. Imported November 7, 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.