PESTO alla Genovese
Carrefour BIO, Carrefour
- Barcode
- 3560071420277
- Quantity
- 185 g
- Serving
- 1 serving (100 g)
Nederlands
321 kcal
Energy / 100 g
5.8 g
Protein / 100 g
6.5 g
Carbs / 100 g
30 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 321 kcal / 1328 kJ |
| Macronutrients | |
|---|---|
| Protein | 5.8 g |
| Carbohydrates | 6.5 g |
| Fat | 30 g |
| Sugars | 2.5 g |
| Fiber | 2 g |
| Alcohol | 0 g |
| Starch | 1.83 g |
| Polyols | 0 g |
| Fats | |
| Saturated fat | 4.7 g |
| Cholesterol | 6.58 mg |
| Minerals | |
| Sodium | 920 mg |
| Salt | 2.3 g |
| Calcium | 206 mg |
| Iron | 3.19 mg |
| Potassium | 227 mg |
| Magnesium | 62.15 mg |
| Zinc | 1.26 mg |
| Phosphorus | 129 mg |
| Manganese | 0.88 mg |
| Copper | 0.49 mg |
| Selenium | 5.01 µg |
| Iodine | 41.7 µg |
| Vitamins | |
| Vitamin A | 76.74 IU |
| Vitamin C | 7.18 mg |
| Vitamin D | 1.76 IU |
| Vitamin E | 14.65 mg |
| Vitamin B1 (thiamin) | 2513 mg |
| Vitamin B2 (riboflavin) | 0.06 mg |
| Vitamin B6 | 0.12 mg |
| Vitamin B9 (folate) | 35.46 µg |
| Vitamin B12 | 0.18 µg |
| Niacin (B3) | 0.56 mg |
| Pantothenic acid (B5) | 0.13 mg |
| Other | |
| Added sugars | 1.65 g |
Ingredients
Basilicum* 49%, zonnebloemolie*, _cashewnoten_* 8%, _kaas_ Parmigiano Reggiano BOB* 6,9% , extra olijfolie van de eerste persing*, zout, water, suiker*, _haver_vezels*, pijnboompitten* 1%, zuurteregelaar: melkzuur; gedehydrateerde knoflook*, antioxidant: ascorbinezuur. *Ingrediënt afkomstig uit de biologische landbouw. Kan sporen bevatten van andere noten, aardnoten, eieren, selderij, vis en soja.
Allergens
May contain: Celery, Eggs, Fish, Tree nuts, Peanuts, Soy
Get this product via the API
curl "https://foodbase.dev/v1/foods/10372c30-f201-04f0-7b84-f44cef5ef051" \
-H "X-API-Key: YOUR_API_KEY"
Get a free API key
Open the docs ↗
AI analysis
A plain-language summary — nutrition highlights, warnings, diet compatibility and processing level — generated from this product's data.
Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL