tomato and mushroom pasta sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 40 kcal | 2% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 7.5 g | 3% |
| of which sugars | 4.5 g | 5% |
| Fibre | 1.2 g | — |
| Protein | 1.3 g | 3% |
| Salt | 0.68 g | 11% |
Open Food Facts, ODbL, record updated 15 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomatoes (55%), Water, Mushrooms (11%), Tomato Purée (9%), Modified Maize Starch, Sugar, Onions (1%), Flavouring, Salt, Acidity Regulator: Citric Acid; Basil, Garlic Purée, Oregano, Black Pepper
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Tomato sauces with mushrooms”: 1.77 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
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