Carciofi alla rustica

by Camporicco in Plant-based foods Barcode 8005100011712
Average nutritional quality

Carciofi alla rustica by Camporicco provides 104 kcal per 100 g, with 0.8 g of sugars and 1.5 g of protein. That is 92% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Plant-based foods category.

Nutrient levels per 100 g

Fat
9 g · Moderate
Saturated fat
1.1 g · Low
Sugars
0.8 g · Low
Salt
1.4 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 100.0g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 104 kcal 104 kcal 325 −68%
Total fat 9 g 9 g 12% 15.3 −41%
Saturated fat 1.1 g 1.1 g 6% 3.3 −67%
Carbohydrates 2.5 g 2.5 g 1% 35.2 −93%
Total sugars 0.8 g 0.8 g 10.3 −92%
Dietary fiber 3.5 g 3.5 g 13% 6.2 −44%
Protein 1.5 g 1.5 g 3% 10 −85%
Salt 1.4 g 1.4 g 1.3 +5%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 5606 Plant-based foods products on Foodmetria.

Compared with other plant-based foods

Calories lower 17%
Sugars lower 20%
Salt higher 27%
Saturated fat higher 46%
Protein top 83%
Fiber top 58%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
100.0g
Sold in
Italy
Barcode
8005100011712

Prices reported by shoppers

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Frequently asked questions

How many calories are in Carciofi alla rustica?

Carciofi alla rustica contains 104 kcal per 100 g and about 104 kcal per serving (100.0g).

How much sugar is in Carciofi alla rustica?

Carciofi alla rustica has 0.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Carciofi alla rustica healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 31, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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