Fusilli
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 71 kcal | 4% |
| Fat | 1.2 g | 2% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 36.0 g | 14% |
| of which sugars | 0.50 g | 1% |
| Fibre | 3.2 g | — |
| Protein | 3.3 g | 7% |
| Salt | 0.01 g | 0% |
Open Food Facts, ODbL, record updated 5 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rice flour, wholegrain rice flour, maize flour, quinoa flour, emulsifier: mono - and diglycerides of fatty acids
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Gluten-free dry pasta”: 1.39 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.