Sugo bolognese vegetale
Prefix 800 was issued by GS1 Italy. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 88 kcal | 4% |
| Fat | 6.0 g | 9% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 5.0 g | 2% |
| of which sugars | 3.5 g | 4% |
| Fibre | 1.4 g | 5% |
| Protein | 2.4 g | 5% |
| Sodium | 0.47 g | 21% |
Open Food Facts, ODbL, record updated 26 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Tomatpuré 32,5%, vann 28%, tomatmasse 13%, , rehydrert soya protein 11%, xv olivenolje 3,2, solsikkeolje 2,7%, gulrot 2,2%, løk 1,6%, selleri 1,6%, salt 1,3%, vegetabilsk fiber 1%, sukker 0,8%, tapioka stivelse 0,8%, hvitløk 0,1%, pepper 0,03%, naturlig basilikum aroma 0,01%, surhets regulator: sitronsyre 0,16%
The ingredient list is only available in Norwegian Bokmål in the source; we show it as it is, without translation.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Bolognese sauces”: 13.2 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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