Other · Nutrition facts

Fresh Pappardelle

157 kcal per 100 g, with 6.5 g protein, 27.6 g carbs and 2 g fat. Full micronutrients and serving info below.

Serving: 0.5 pack (259 g)
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Fresh PappardelleNutri-Score ACompare
Amount

Showing values for 100 g

157 kcal
Calories
8% of a 2000 kcal day
6.5 g
Protein
17% of calories
27.6 g
Carbs
72% of calories
2 g
Fat
11% of calories
Macro split
Protein 17%Carbs 72%Fat 11%

Nutrition facts

per 100 g
Fiber1.3g5% DV
Sugar0.5g
Saturated fat0.6g3% DV
Cholesterol95.5mg32% DV
Sodium44mg2% DV
Potassium129.5mg3% DV
Calcium30.1mg2% DV
Iron1mg6% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 00503273 · Data last verified:

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Common questions

How many calories are in Fresh Pappardelle?

Fresh Pappardelle by Sainsburys Taste the difference has 157 kcal per 100 g. One serving (259 g) is about 407 kcal.

How much protein is in Fresh Pappardelle?

Fresh Pappardelle contains 6.5 g of protein per 100 g — about 16.8 g per 259 g serving.

Is Fresh Pappardelle high in carbs?

Yes — carbohydrates provide 72% of its calories (27.6 g per 100 g, of which 0.5 g is sugar). It also delivers 1.3 g of fiber.

Is Fresh Pappardelle low in sugar?

Yes — only 0.5 g of sugar per 100 g. Most of its 27.6 g of carbs come from starch and fiber rather than sugar.

Is Fresh Pappardelle low in sodium?

Yes — just 44 mg per 100 g (2% of the daily value), which qualifies as low sodium.

Why does Fresh Pappardelle 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). Overall that places it in band A.

How much Fresh Pappardelle is 100 calories?

About 64 g of Fresh Pappardelle equals 100 kcal.

Is Fresh Pappardelle high in cholesterol?

It contains 95.5 mg of cholesterol per 100 g — 32% of the daily value, which is on the high side.

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