Passata rustica
Packaged product Soupes et sauces BONI
Passata rustica contains 37 kcal per 100 g. A serving, 100.0 g (100 g) provides about 37 kcal.
Roughly 70 % of its calories come from carbohydrates, with 17 % from protein and 13 % from fat (estimated with general energy factors).
That is less energy than the typical item in soupes et sauces on FoodFactly, where the median is 117 kcal per 100 g across 25 223 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 | 37 kcal | |
| Total fat L | 0,5 g | 0,6 % |
| Saturated fat L | 0,1 g | 0,5 % |
| Sodium L | 240 mg | 10 % |
| Total carbohydrates L | 5,9 g | 2 % |
| Dietary fiber L | 1,5 g | 5 % |
| Total sugars L | 4,2 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 1,4 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 17 %
- Carbohydrates 70 %
- Fat 13 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein1,4 gbelow the median for soupes et sauces (median 2,1 g)
- Fiber1,5 gabove the median for soupes et sauces (median 1 g)
- Sugars4,2 gabove the median for soupes et sauces (median 3,6 g)
- Fat0,5 gbelow the median for soupes et sauces (median 2,9 g)
- Saturated fat0,1 gbelow the median for soupes et sauces (median 0,8 g)
- Sodium240 mgin the lowest quarter of soupes et sauces (median 424 mg)
- Protein per 100 kcal3,8 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Other components (1)
| Alcool L | 0 g |
|---|
Product details
- Brand
- BONI
- Barcode
- 5400141516029
- Quantity
- 690g
- Label serving
- 100.0 g
- Category
- Tomatenconserven
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Agromonte, ready cherry tomato sauce AGROMONTE | 62 | 1,3 g | 7,5 g | 2,5 g |
| Double Concentrated Tomato Puree Cirio | 98 | 4,2 g | 11,3 g | 4 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Passata rustica?
100 g of Passata rustica has 37 kcal. Serving, 100.0 g (100 g): about 37 kcal.
How much protein is in Passata rustica?
Passata rustica contains 1,4 g of protein per 100 g (3 % of the 50 g Daily Value), or 1,4 g in serving, 100.0 g (100 g). About 17 % of its calories come from protein. Compared with other soupes et sauces, that is below the median (median 2,1 g).
How many carbs are in Passata rustica?
Passata rustica has 5,9 g of total carbohydrates per 100 g, including 1,5 g of fiber and 4,2 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Passata rustica?
Passata rustica contains 0,5 g of fat per 100 g, of which 0,1 g is saturated (0,5 % of the Daily Value).
How much sodium is in Passata rustica?
100 g contains 240 mg of sodium, 10 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 4 août 2026. FoodFactly last checked it on 8 novembre 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 5400141516029. License: ODbL 1.0 (Open Food Facts). Source record dated 4 août 2026. Imported 8 novembre 2026.
Last updated: . Data quality score: 90/100 (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.