Condiments · Nutrition facts

Pesto Vegan Avec Ail

350 kcal per 100 g, with 4.7 g protein, 5.3 g carbs and 35.4 g fat. Full micronutrients and serving info below.

Calorie denseIron richCalcium rich
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Pesto Vegan Avec AilNutri-Score DCompare
Amount

Showing values for 100 g

350 kcal
Calories
18% of a 2000 kcal day
4.7 g
Protein
5% of calories
5.3 g
Carbs
6% of calories
35.4 g
Fat
89% of calories
Macro split
Protein 5%Carbs 6%Fat 89%

Nutrition facts

per 100 g
Fiber3.9g14% DV
Sugar1.3g
Saturated fat4.7g24% DV
Cholesterol0mg0% DV
Sodium1160mg50% DV
Potassium288.9mg6% DV
Calcium117mg9% DV
Iron3.3mg18% DV
Vitamin C5.3mg6% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8010503509186 · Data last verified:

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8010503509186

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Common questions

How many calories are in Pesto Vegan Avec Ail?

Pesto Vegan Avec Ail by Ortomio has 350 kcal per 100 g.

How much protein is in Pesto Vegan Avec Ail?

Pesto Vegan Avec Ail contains 4.7 g of protein per 100 g.

Is Pesto Vegan Avec Ail low in sugar?

Yes — only 1.3 g of sugar per 100 g. Most of its 5.3 g of carbs come from starch and fiber rather than sugar.

Is Pesto Vegan Avec Ail high in sodium?

Yes — 1160 mg of sodium per 100 g, about 50% of the daily value.

Is Pesto Vegan Avec Ail a good source of fiber?

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

Why does Pesto Vegan Avec Ail have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (350 kcal), saturated fat (4.7 g), sodium (1160 mg); points in favor come from fiber (3.9 g). Overall that places it in band D.

How much Pesto Vegan Avec Ail is 100 calories?

About 29 g of Pesto Vegan Avec Ail equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Pesto Vegan Avec Ail high in calories?

Yes — 350 kcal per 100 g makes it calorie-dense; a 50 g portion is already about 175 kcal.

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