Girasoli Ricotta Épinards
Lustucru
- Código de barras
- 3240931545264
- Cantidad
- 250 g
- Ración
- 125g
244 kcal
Energía / 100 g
8,1 g
Proteínas / 100 g
29 g
Hidratos / 100 g
10 g
Grasas / 100 g
Información nutricional — por 100 g
| Energía | 244 kcal / 1024 kJ |
| Macronutrientes | |
|---|---|
| Proteínas | 8,1 g |
| Hidratos de carbono | 29 g |
| Grasas | 10 g |
| Azúcares | 3,6 g |
| Fibra | 2,9 g |
| Grasas | |
| Grasas saturadas | 4 g |
| Minerales | |
| Sodio | 440 mg |
| Sal | 1,1 g |
| Otros | |
| Azúcares añadidos | 0,02 g |
Ingredientes
stuffing 60% (cooked spinach 20.4% (spinach 17%, pasteurized butter, shallot, garlic), ricotta 17.4%, rapeseed oil, dehydrated potatoes-spice: turmeric, hard cheese, water, processed starch, lactoserum (milk), durum ble semolina, salt, chives, sugar, ble fiber and psyllium, nutmeg), paste 40% (hard ble semolina, fresh eggs 8.4%, water), percentages expressed on the total product, may contain traces of nuts, packaged under a protective atmosphere,
Alérgenos
Puede contener: Gluten, Mostaza, Soja
Obtén este producto con la API
curl "https://foodbase.dev/v1/foods/cc0ddb4d-4387-4b5d-3596-2dbb40302e38" \
-H "X-API-Key: YOUR_API_KEY"Análisis con IA
Fresh filled pasta (girasoli) with a spinach, ricotta and potato filling (60%) and egg pasta (40%). Per 100 g: 244 kcal, 10 g fat (4 g saturated), 29 g carbohydrates (3.6 g sugars), 2.9 g fibre, 8.1 g protein and 1.1 g salt.
Good points
- Low sugar (3.6 g per 100 g)
- Source of protein (8.1 g per 100 g, 13% of energy)
Allergens
Contains: gluten, eggs, milk. May contain: soy, mustard.
Processing: Ultra-processed (NOVA 4)
Per serving (125 g): 305 kcal · 12.5 g fat · 5 g saturated fat · 4.5 g sugars · 1.4 g salt · 10.1 g protein
AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.
✓ Actualizado: este análisis corresponde a los datos actuales del producto.
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Datos del producto de Open Food Facts, disponibles bajo la Open Database License (ODbL). Open Food Facts · ODbL