Grains · Nutrition facts

Spirulina Pasta Di Mais E Riso

349 kcal per 100 g, with 8.7 g protein, 73 g carbs and 1.7 g fat. Full micronutrients and serving info below.

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Spirulina Pasta Di Mais E RisoNutri-Score ACompare
Amount

Showing values for 100 g

349 kcal
Calories
17% of a 2000 kcal day
8.7 g
Protein
10% of calories
73 g
Carbs
85% of calories
1.7 g
Fat
5% of calories
Macro split
Protein 10%Carbs 85%Fat 5%

Nutrition facts

per 100 g
Fiber3.9g14% DV
Sugar1g
Saturated fat0.3g2% DV
Sodium40mg2% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0652733570796 · Data last verified:

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0652733570796

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Common questions

How many calories are in Spirulina Pasta Di Mais E Riso?

Spirulina Pasta Di Mais E Riso has 349 kcal per 100 g.

How much protein is in Spirulina Pasta Di Mais E Riso?

Spirulina Pasta Di Mais E Riso contains 8.7 g of protein per 100 g.

Is Spirulina Pasta Di Mais E Riso high in carbs?

Yes — carbohydrates provide 85% of its calories (73 g per 100 g, of which 1 g is sugar). It also delivers 3.9 g of fiber.

Is Spirulina Pasta Di Mais E Riso low in sugar?

Yes — only 1 g of sugar per 100 g. Most of its 73 g of carbs come from starch and fiber rather than sugar.

Is Spirulina Pasta Di Mais E Riso low in sodium?

Yes — just 40 mg per 100 g (2% of the daily value), which qualifies as low sodium.

Is Spirulina Pasta Di Mais E Riso a good source of fiber?

It provides 3.9 g of fiber per 100 g — 14% of the daily value.

Why does Spirulina Pasta Di Mais E Riso have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium); points in favor come from fiber (3.9 g), protein (8.7 g). Overall that places it in band A.

How much Spirulina Pasta Di Mais E Riso is 100 calories?

About 29 g of Spirulina Pasta Di Mais E Riso equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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