Passata all'arrabbiata
Packaged product Soups and Sauces Saclà
Passata all'arrabbiata contains 29 kcal per 100 g.
Roughly 76% of its calories come from carbohydrates, with 20% from protein and 4% from fat (estimated with general energy factors).
That is less energy than the typical item in soups and sauces on FoodFactly, where the median is 62 kcal per 100 g across 167 products.
100 g provides 17% of the Daily Value for Vitamin C.
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 | 29 kcal | |
| Total fat L | 0.1 g | 0.1% |
| Saturated fat L | 0 g | 0% |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 8 mg | 0.3% |
| Total carbohydrates L | 4.9 g | 2% |
| Dietary fiber L | 1.2 g | 4% |
| Total sugars L | 4.1 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 1.3 g | 3% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 15.6 mg | 17% |
| Vitamin D L | 0 µg | 0% |
| Vitamin E L | 0.66 mg | 4% |
| Thiamin (B1) L | 0.039 mg | 3% |
| Riboflavin (B2) L | 0.019 mg | 1% |
| Niacin (B3) L | 0.65 mg | 4% |
| Pantothenic acid (B5) L | 0.21 mg | 4% |
| Vitamin B6 L | 0.082 mg | 5% |
| Folate (B9) L | 22.7 µg | 6% |
| Vitamin B12 L | 0 µg | 0% |
| Calcium L | 8.1 mg | 0.6% |
| Iron L | 0.12 mg | 0.7% |
| Magnesium L | 10.1 mg | 2% |
| Phosphorus L | 26.6 mg | 2% |
| Potassium L | 256 mg | 5% |
| Zinc L | 0.087 mg | 0.8% |
| Copper L | 0.029 mg | 3% |
| Manganese L | 0.066 mg | 3% |
| Selenium L | 5 µg | 9% |
| Iodine L | 0.2 µg | 0.1% |
% 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 20%
- Carbohydrates 76%
- Fat 4%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein1.3 gin the lowest quarter of soups and sauces (median 1.6 g)
- Fiber1.2 gbelow the median for soups and sauces (median 1.6 g)
- Sugars4.1 gbelow the median for soups and sauces (median 5 g)
- Fat0.1 gin the lowest quarter of soups and sauces (median 2.8 g)
- Saturated fat0 gin the lowest quarter of soups and sauces (median 0.4 g)
- Sodium8 mgin the lowest quarter of soups and sauces (median 389 mg)
- Protein per 100 kcal4.5 gprotein density, useful for comparing foods with different calorie levels
- Water94.1 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 0.001 g |
|---|
Carotenoids (1)
| Beta-carotene L | 449 µg |
|---|
Other components (2)
| Water L | 94.1 g |
|---|---|
| Alcohol L | 0 g |
Product details
- Brand
- Saclà
- Barcode
- 8001060037373
- Quantity
- 350 g
- Category
- Arrabbiata sauces
- Nutri-Score
- A as computed by Open Food Facts
- NOVA group
- 1 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Tomates, Piment en poudre (0,06%)
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Tomato
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Passata arrabiata Coop | 30 | 1.1 g | 6 g | 0 g |
| Arrabbiata Pastasås Itigo | 28 | 1.1 g | 4.2 g | 0.5 g |
| Sugo all’arrabbiata Tarall'Oro | 31 | 1 g | 4 g | 1 g |
| Passatta di pomodoro Sterilgarda | 24 | 1.3 g | 4 g | 0 g |
| Arrabbiata Asda | 35 | 0.88 g | 4 g | 1.3 g |
| Sugo pronto all'arrabbiata Convivia | 36 | 0.99 g | 3.5 g | 1.8 g |
| Arrabbiata Sugo Rosso Gargano | 39 | 2 g | 5.1 g | 0.9 g |
| ursini arrabbiata ursini | 39 | 1.1 g | 3.7 g | 2.3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 8001060037373. License: ODbL 1.0 (Open Food Facts). Source record dated March 18, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 95/100 (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.