
Napolina pasra sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 4 kcal | 0% |
| Fat | 0.20 g | 0% |
| of which saturates | 0.04 g | 0% |
| Carbohydrate | 0.20 g | 0% |
| of which sugars | 0.20 g | 0% |
| Fibre | 0.20 g | — |
| Protein | 0.20 g | 0% |
| Salt | 0.03 g | 1% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Orange Comminute From Concentrate (16%): Mango Purée (4%), Acids: Citric Acid, Malic Acid; Flavourings, Acidity Regulator: Sodium citrate; Stabiliser: Carboxymethylcellulose; Preservatives: Potassium Sorbate, Sodium Metabisulphite; Sweetener: Sucralose; Colour: Beta-carotene.
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E202Potassium sorbatePreservative
- E223Sodium metabisulphiteAntioxidant · Preservative
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E955SucraloseSweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Squash”: 0.64 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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