Nutri-Score C
Poêlée de gnocchis (tomates, mozzarella)

Poêlée de gnocchis (tomates, mozzarella)

Picard

Barcode
3270160860333
Quantity
900 g
Serving
300 g
Original

Broken text in the original label data?

159 kcal

Energy / 100 g

5.2 g

Protein / 100 g

24 g

Carbs / 100 g

4.1 g

Fat / 100 g

Nutrition — per 100 g

Energy 159 kcal / 671 kJ
Macronutrients
Protein 5.2 g
Carbohydrates 24 g
Fat 4.1 g
Sugars 8.4 g
Fiber 2.7 g
Fats
Saturated fat 1.4 g
Minerals
Sodium 240 mg
Salt 0.6 g
Other
Added sugars 0 g

Ingredients

Gnocchi à la pomme de terre précuit (origine : Italie) [semoule de blé (gluten), pomme de terre déshydratée 19,4 %, eau, sel], purée de tomate 12,2%, oignon grillé 6,3 %, mozzarella 6 % [lait, sel, présure microbienne, acidifiant : acide citrique], tomate cerise 4.2 %; épinard 3,1 %, tomate cerise mi séchée 2,6 %, huile d'olive vierge extra, 2,3 %, basilic, ail, préparation d'oignon (jus d'oignon concentré, huile de tournesol), sel, poivre. peut contenir des traces de : oeuf, arachide, moutarde.

Allergens

Gluten Milk

May contain: Eggs, Mustard, Peanuts

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AI

AI analysis

Frozen potato gnocchi ready meal with tomato, mozzarella, spinach and olive oil, providing 159 kcal, 4.1 g of fat, 24 g of carbohydrates and 5.2 g of protein per 100 g.

Good points

  • Low saturated fat (1.4 g per 100 g)
  • Source of fibre (2.7 g per 100 g)
  • Source of protein (5.2 g per 100 g, 13% of energy)

Allergens

Contains: gluten, milk. May contain: eggs, peanuts, mustard.

Vegan: nodeclared allergenVegetarian: yeslabel claimGluten-free: nodeclared allergenLactose-free: nodeclared allergen

Processing: Processed (NOVA 3)

Per serving (300 g): 477 kcal · 12.3 g fat · 4.2 g saturated fat · 25.2 g sugars · 1.8 g salt · 15.6 g protein

AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.

✓ Up to date — this analysis is current for this product's data.

Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL