Napoli Tomato sauce
Prefix 935 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 42 kcal | 2% |
| Fat | 1.2 g | 2% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 5.2 g | 2% |
| of which sugars | 4.9 g | 5% |
| Fibre | 1.5 g | 5% |
| Protein | 1.8 g | 4% |
| Sodium | 0.36 g | 16% |
Open Food Facts, ODbL, record updated 19 July 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Instructions elid and seal. id. Microwave on HIGH MINS, stirring halfway. NUTRITION INFORMATION SERVINGS PER PACKAGE: 4 SERVING SIZE: 112.5 g AVG. QUANTITY AVG. QUANTITY PER SERVING ing with your favourite 30 seconds. Stir before PER 100 g ENERGY 322 kJ 286 kJ PROTEIN 2.2 g 1.9 g 's pasta FAT-TOTAL 1.1 g e heated in a saucepan until 1.0 g SATURATED 0.2 g 0.2 g ming hot. CARBOHYDRATE 13.1 g UTION: Sauce will be hot after 11.7 g - SUGARS 7.3 g 6.5 g tub by cardboard sleeve and DIETARY FIBRE 1.4 g 1.2 g be careful of steam. SODIUM 395 mg 351mg NOTE: Time and power settings ed on 1000W) to be used as a guide only. REFRIGERATE AT OR BELOW INGREDIENTS: Tomatoes (33%) (tomato, acidity regulator (330)), water, tomato paste (23%), onion, sugar, thickener (1422), olive oil, salt, garlic (1%), basil (0.4%), pepper, oregano (0.1%). CONCE OPENED CONSUME May Contain: milk, wheat, gluten. WITHIN 3 DAYS. DO NOT CONSUME PAST USE BY DATE. 2507221165 USE BY 11/10 Made in Aus from at lea Australian
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
69% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pasta sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
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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