Passata Tomato Cooking Sauce
Packaged product Soups and Sauces Remano
Passata Tomato Cooking Sauce contains 28 kcal per 100 g.
Roughly 70% of its calories come from carbohydrates, with 26% 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 51 kcal per 100 g across 1,152 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 | 27.7 kcal | |
| Total fat L | 0.1 g | 0.1% |
| Saturated fat L | 0.1 g | 0.5% |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 3.2 mg | 0.1% |
| Total carbohydrates L | 4.3 g | 2% |
| Dietary fiber L | 1.2 g | 4% |
| Total sugars L | 4.3 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 1.6 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 | 22.7 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 | 0.2 µg | 0.1% |
| Chloride L | 50.9 mg | 2% |
% 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 26%
- Carbohydrates 70%
- 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
- Protein1.6 gabove the median for soups and sauces (median 1.5 g)
- Fiber1.2 gbelow the median for soups and sauces (median 1.5 g)
- Sugars4.3 gbelow the median for soups and sauces (median 4.8 g)
- Fat0.1 gin the lowest quarter of soups and sauces (median 0.83 g)
- Sodium3.2 mgin the lowest quarter of soups and sauces (median 316 mg)
- Protein per 100 kcal5.8 gprotein density, useful for comparing foods with different calorie levels
- Water93.9 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat L | 0.035 g |
|---|---|
| Polyunsaturated fat L | 0.12 g |
Sugars and starch (1)
| Starch L | 0 g |
|---|
Individual fatty acids (4)
| EPA (omega-3, 20:5 n-3) L | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) L | 0 g |
| ALA (omega-3, 18:3 n-3) L | 0.009 g |
| Linoleic acid (omega-6, 18:2) L | 0.093 g |
Carotenoids (1)
| Beta-carotene L | 448 µg |
|---|
Other components (3)
| Water L | 93.9 g |
|---|---|
| Alcohol L | 0 g |
| Caffeine L | 0 mg |
Product details
- Brand
- Remano
- Barcode
- 4061464053434
- Quantity
- 700g
- Category
- Tomato sauces
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Passata di pomodoro rustica Auchan | 28 | 1.6 g | 4.2 g | 0.5 g |
| Passata gustobello | 28 | 1.4 g | 4.1 g | 0.08 g |
| Passata Di Pomodoro Basil Piacelli | 28 | 1.6 g | 3.8 g | 0.4 g |
| Tomaten-Passata Spar Natur*pur | 28 | 1.4 g | 3.6 g | 0.2 g |
| Passata di pomodoro Unes | 28 | 1.4 g | 4.5 g | 0 g |
| Passata pomodoro Primia | 28 | 1.1 g | 6 g | 0 g |
| Bio Passata De Cecco | 28 | 1.5 g | 4.6 g | 0.2 g |
| Passata di Pomodoro Tradizionale La Torrente | 28 | 1.6 g | 4.3 g | 0.2 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 4061464053434. License: ODbL 1.0 (Open Food Facts). Source record dated October 29, 2026. Imported November 8, 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.