Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 67 kcal | — |
| Fat | 1.7 g | 2% |
| of which saturates | 0.33 g | 2% |
| Carbohydrate | 10.0 g | — |
| of which sugars | 6.7 g | 7% |
| Protein | 1.7 g | — |
| Sodium | 0.35 g | 15% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
TOMATES (TOMATES EN DES, TOMATES BROYES JuS DE TOMATE, ACIDE CITRIQUE, CHLORURE DE CALCIUM),EAU RATE DE TOMATES, HUILE D'OLIVE EXTRA VIERGE, SUCRE, SEL FROMAGE ROMANO, FINES HERBES, POUDRE D'AIL, EPICES ACIDE CITRIQUE, AROMES NATURELS. CONTIENT: LAIT. NGREDIENTS: TOMATOES (DICED TOMATOES, CRUSHED TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUM CHLORIDE WATER, TOMATO PASTE, EXTRA VIRGIN OLIVE OIL, SUGAR, SALT ROMANO CHEESE, HERBS, GARLIC POWDER, SPICES, CITRIC ACID NATURAL FLAVOURS. CONTAINS: MILK
The ingredient list is only available in French 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.
In its category
58% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Climate impact
Reference value for the category “Pizza sauces”: 0.94 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.
