Condiments · Nutrition facts

Persto Basil

446 kcal per 100 g, with 3.6 g protein, 10.7 g carbs and 44.6 g fat. Full micronutrients and serving info below.

Serving: 56g
Calorie denseIron richCalcium rich
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Persto BasilNutri-Score DCompare
Amount

Showing values for 100 g

446 kcal
Calories
22% of a 2000 kcal day
3.6 g
Protein
3% of calories
10.7 g
Carbs
9% of calories
44.6 g
Fat
88% of calories
Macro split
Protein 3%Carbs 9%Fat 88%

Nutrition facts

per 100 g
Fiber3.6g13% DV
Sugar1.8g
Saturated fat5.4g27% DV
Trans fat0g
Cholesterol0mg0% DV
Sodium589.3mg26% DV
Potassium268.1mg6% DV
Calcium156.5mg12% DV
Iron3.6mg20% DV
Vitamin C8.1mg9% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0079893124582 · Data last verified:

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0079893124582

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Common questions

How many calories are in Persto Basil?

Persto Basil by Organics has 446 kcal per 100 g. One serving (56 g) is about 250 kcal.

How much protein is in Persto Basil?

Persto Basil contains 3.6 g of protein per 100 g — about 2 g per 56 g serving.

Is Persto Basil low in sugar?

Yes — only 1.8 g of sugar per 100 g. Most of its 10.7 g of carbs come from starch and fiber rather than sugar.

Is Persto Basil high in saturated fat?

It has 5.4 g of saturated fat per 100 g — 27% of the daily value, which counts as high.

Is Persto Basil high in sodium?

Yes — 589.3 mg of sodium per 100 g, about 26% of the daily value.

Is Persto Basil a good source of fiber?

It provides 3.6 g of fiber per 100 g — 13% of the daily value.

Why does Persto Basil 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 (446 kcal), saturated fat (5.4 g), sodium (589.3 mg); points in favor come from fiber (3.6 g). Overall that places it in band D.

How much Persto Basil is 100 calories?

About 22 g of Persto Basil equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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