Ratatouille
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 71 kcal | 4% |
| Fat | 3.8 g | 5% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 7.1 g | 3% |
| of which sugars | 6.5 g | 7% |
| Fibre | 2.7 g | — |
| Protein | 1.1 g | 2% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 19 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
25.6% Courgette, 18.4% Aubergine, 12.9% Tomatoes, 11.9% Onions, Tomato Purée, Water, 2.9% Red Pepper, Extra Virgin Olive Oil, 1.9% Green Pepper, Sugar, Sunflower Oil, Salt, Potato Starch, Garlic, Herbs, Concentrated Lemon Juice, Black Pepper.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Ratatouille”: 1.27 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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