sun-dried tomato pesto
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 367 kcal | — |
| Fat | 30.0 g | 40% |
| of which saturates | 4.2 g | 21% |
| Carbohydrate | 21.7 g | — |
| of which sugars | 6.7 g | 7% |
| Fibre | 5.0 g | 18% |
| Protein | 5.0 g | — |
| Sodium | 1.5 g | 66% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Sunflower oil, Sun-dried tomatoes (contains salt), Tomatoes (contains citric acid), Tomato paste, Extra virgin olive oil, Grana Padano P.D.O. cheese [unpasteurized milk, bacterial culture, salt, rennet, lysozyme (egg)], Basil, Cashews, Parmigiano Reggiano P.D.O. cheese (unpasteurized milk, bacterial culture, salt, rennet), Sugar, Garlic, Sea salt, Lactic acid. Ingrédients: Huile de tournesol, Tomates séchées au soleil (contiennent sel), Tomates (contiennent acide citrique), Pâte de tomate, Huile d'olive extra-vierge, Fromage Grana Padano AOP [lait non pasteurisé, culture bactérienne, sel, présure, lysozyme (œuf)], Basilic, Noix de cajou, Fromage Parmigiano Reggiano AOP (lait non pasteurisé, culture bactérienne, sel, présure), Sucre, Ail, Sel de mer, Acide lactique.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pestos”: 2.88 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 Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.