Spaghettini No. 3
Prefix 807 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 | 359 kcal | 17% |
| Fat | 2.0 g | 3% |
| of which saturates | 0.50 g | 2% |
| Carbohydrate | 71.0 g | 23% |
| of which sugars | 3.5 g | 4% |
| Fibre | 3.0 g | 10% |
| Protein | 13.0 g | 26% |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 28 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
durum wheat semolina, water, may contain traces of eggs if produced in the plant indicated with letter (a),
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Dry durum wheat pasta”: 1.98 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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