Passata cooking sauce
Packaged product Soups and Sauces Val Verde
Passata cooking sauce contains 27 kcal per 100 g. A serving, 1 serving, 100 g (100 g) provides about 27 kcal.
Roughly 72% of its calories come from carbohydrates, with 21% from protein and 7% 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 145 kcal per 100 g across 29,973 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 26.8 kcal | |
| Total fat L | 0.2 g | 0.3% |
| Saturated fat L | 0.1 g | 0.5% |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 136 mg | 6% |
| Total carbohydrates L | 4.5 g | 2% |
| Dietary fiber L | 1.4 g | 5% |
| Total sugars L | 3.8 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 1.3 g | 3% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0 mg | 0% |
| Vitamin D L | 0 µg | 0% |
| Vitamin E L | 0 mg | 0% |
| Vitamin K L | 0 µg | 0% |
| 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 | 22.6 µg | 6% |
| Vitamin B12 L | 0 µg | 0% |
| Choline L | 0 mg | 0% |
| Calcium L | 8.1 mg | 0.6% |
| Iron L | 0 mg | 0% |
| Magnesium L | 0 mg | 0% |
| Phosphorus L | 0 mg | 0% |
| Potassium L | 255 mg | 5% |
| Zinc L | 0 mg | 0% |
| Copper L | 0 mg | 0% |
| Manganese L | 0 mg | 0% |
| Selenium L | 0 µg | 0% |
| Iodine L | 7.2 µg | 5% |
% 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 21%
- Carbohydrates 72%
- Fat 7%
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
- Fiber1.4 gabove the median for soups and sauces (median 0.5 g)
- Sugars3.8 gbelow the median for soups and sauces (median 4 g)
- Fat0.2 gbelow the median for soups and sauces (median 4.2 g)
- Saturated fat0.1 gbelow the median for soups and sauces (median 0.5 g)
- Sodium136 mgin the lowest quarter of soups and sauces (median 613 mg)
- Protein per 100 kcal4.9 gprotein density, useful for comparing foods with different calorie levels
- Water93.6 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 0 g |
|---|
Carotenoids (1)
| Beta-carotene L | 447 µg |
|---|
Other components (3)
| Water L | 93.6 g |
|---|---|
| Alcohol L | 0 g |
| Caffeine L | 0 mg |
Product details
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 9310175200862. License: ODbL 1.0 (Open Food Facts). Source record dated June 6, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (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.