Spaghetti
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 353 kcal | 18% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 70.0 g | 27% |
| of which sugars | 2.6 g | 3% |
| Fibre | 3.0 g | — |
| Protein | 13.5 g | 27% |
| Salt | 0.10 g | 2% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Durum Wheat Semolina (contains Gluten) Dried Tomatoes (3%) - Dried Spinach (2%) Water. For allergens see ingredients in bold. Not suitable for Egg allergy sufferers. Suitable for vegetarians Botox also bas STO fro Ma 0 PO Un M8 PO Rav mar BEST BEFORE END 02/ LL F pâtes à INGRÉDIENT des ép déshydraté Pour les all convient pa NUTRITION Serves approximately/Pour environ: 6 Typical values/Valeurs moyennes per 100g: Energy/Energie 1495kJ/
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
60% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Spaghetti” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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