Tomato Basil Marinara Sauce
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 72 kcal | 4% |
| Total fat | 4.0 g | 5% |
| Saturated fat | 0.80 g | 4% |
| Total carbohydrate | 8.0 g | 3% |
| Total sugars | 4.8 g | — |
| Dietary fiber | 2.4 g | 9% |
| Protein | 1.6 g | 3% |
| Sodium | 0.46 g | 20% |
Open Food Facts, ODbL, record updated October 14, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Tomato puree (water, tomato paste), diced tomatoes (diced tomatoes, tomato juice, citric acid [acidity control], calcium chloride), soybean oil, salt, sugar, dehydrated onions, spices (parsley, basil, oregano), garlic, citric acid (for tartness), extra virgin olive oil, natural flavor.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| October 24, 2025 | $1.99 | Mountain View |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
In its category
59% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Tomato sauces”: 1.47 kg CO₂e per kg of product (closest product in Agribalyse).
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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.