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Product 0422445000276
Product 0422445000276 provides 99 kcal per 100 g, with 13.2 g of sugars and 4.6 g of protein. Its Nutri-Score is C and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Tomato pastes category and comes in a 200 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 99 kcal | 105 −6% |
| Total fat | 0.2 g | 0.7 −70% |
| Saturated fat | 0.1 g | 0.1 −11% |
| Carbohydrates | 17.5 g | 18.5 −6% |
| Total sugars | 13.2 g | 14.2 −7% |
| Added sugars | 0 g | 0.2 −100% |
| Dietary fiber | 4 g | 4 |
| Protein | 4.6 g | 4.9 −6% |
| Salt | 0.6 g | 0.6 |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 686 Tomato pastes products on Foodmetria.
Compared with other tomato pastes
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
tomato, acidity regulator: Citric acid
Additives 1
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 200 g
- Sold in
- United Kingdom
- Barcode
- 0422445000276
Prices reported by shoppers
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Frequently asked questions
How many calories are in Product 0422445000276?
Product 0422445000276 contains 99 kcal per 100 g.
How much sugar is in Product 0422445000276?
Product 0422445000276 has 13.2 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Product 0422445000276 healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Product 0422445000276 vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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