Rotini, Catelli
i Photo: Open Food Facts contributors · CC BY-SA
Pastas · Canada

Rotini

by Catelli · 500g
Canadaworld
NUTRI-SCOREBCDEANOVA4
353 kcalper 100 g
3.5 gof sugars per 100 g
Barcode (EAN-13)0064200116640
GS1 prefix006 · GS1 US
Additives1: E101
AllergensNot given in the source
LabelsNo GMOs, Non GMO project
0064200116640

Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value set by Health Canada
Nutrient100 gDaily Value
Energy353 kcal—
Fat1.8 g2%
of which saturates0.35 g2%
Carbohydrate74.1 g—
of which sugars3.5 g4%
Protein14.1 g—
Sodium0.01 g0%

Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

glucides 63 g 21 % fibres 3 g 12 % sucres 3 g protéines 12 g vitamine a 0 % vitamine c 0% calcium 0 % fer 20 % thiamine 40 % riboflavine 6 % niacine 20 % folate 80 % *vq = valeur quotidienne ingrédients: semoule de blé dur, niacine, sulfate ferreux, mononitrate de thiamine, riboflavine, acide folique. peut contenir des cœufs. les ingrédients énumérés ne sont pas produits par manipulation génétique. questions ou commentaires? 1-888-293-1333 corporation d'aliments catelli 6890, rue notre-dame est montréal (québec) h1n 2e5

  • E101RiboflavinsColour

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 71 “pastas” products sold in Canada
Sugars3.5 g · median 2.9 g
Saturates0.35 g · median 0.47 g
Salt0.01 g · median 0.01 g

67% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Pastas” →

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.

Countries of sale

Sold under this barcode in 2 countries
Canadaworld

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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