100g of Girasole pesto pignons de pin contains 314 calories (kcal), 10g protein, 39g carbs and 13g fat.
Negative
per 100 gProcessingUltra-processed
1
2
3
Ultra-processed
Saturated fatSome saturated fat 2.9 g
01.5510
SaltSome salt 1 g
00.31.53
EnergyModerate calorie density 314 kcal
0150400800
FibreLow fibre 1.2 g
03612
Positive
per 100 gProteinSource of protein 10 g
09.415.731.4
SugarLow sugar 3.4 g
0522.545
Calculate by serving size
Quantity
Serving
314
kcal
10.0
protein
39.0
carbs
13.0
fat
Nutrition Facts per 100g
Protein 13%
Carbs 50%
Fat 37%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 314 kcal | |
| Fat | 13g | moderate |
| Saturated | 2.9g | moderate |
| Carbs | 39g | |
| Sugars | 3.4g | low |
| Fibre | 1.2g | |
| Protein | 10g | |
| Salt | 1g | moderate |
Common Questions
How many calories are in Girasole pesto pignons de pin?
Girasole pesto pignons de pin contains 314 kcal per 100g.
Is Girasole pesto pignons de pin ultra-processed?
Girasole pesto pignons de pin is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.
Ingredients
Farce 58%: fromage ricotta(sérum de LAIT, LAIT, crème(LAIT),sel) 12,8%, chapelure (farine de BLÉ tendre, eau,sel, levure),préparation au basilic 8,9% (basilic 5,3%, huile de tournesol, sel, antioxydant: acide ascorbique), eau, flocons de pomme de terre (pomme de terre,émulsifiants : mono - et diglycérides d'acides gras), huiles végétales (huile detournesol, huile de colza), sérum de LAIT en poudre, fromage de brebis (LAIT de brebis)3,5%, fromage râpé (LAIT), noix de cajou (FRUITÀ COQUE) 1,2%, huile d'olive 0,7%, pignons de pin 0,2%, ail. Pâte 42%: farine de BLÉ tendre 24,1%,ŒUFS 8,4%,semoule de BLÉ dur 6%, eau. Traces éventuelles d'autres fruits à coque, poissons, crustacés, mollusques, moutarde, soja et céleri. Pourcentages exprimés sur le total de la recette. Elaboré à partir de lait origine UE / non UE.
Allergens
Eggs, Gluten, Milk, Tree nuts
As declared on the label — always check the packaging.
Category
Other Servings
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