Nutrition report ready

Condimento al tartufo bianco

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

NOVA 2

View details

Condimento al tartufo bianco

in Vinegars Barcode 8032956530708
Not enough data to compute
Processed culinary ingredient
Green-Score
a
Environmental impact estimate

Condimento al tartufo bianco provides 828 kcal per 100 g, with 0 g of sugars and 0 g of protein. That is 100% less sugar than the average product in this category. It is classified as NOVA 2 (processed culinary ingredient). It is listed in the Vinegars category.

Nutrient levels per 100 g

Fat
92 g · High
Saturated fat
10.6 g · High
Sugars
0 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 828 kcal 89 +834%
Total fat 92 g 1.5 +6030%
Saturated fat 10.6 g 0.3 +4033%
Carbohydrates 0 g 16.2 −100%
Total sugars 0 g 14 −100%
Dietary fiber 0 g 0.3 −100%
Protein 0 g 0.5 −100%
Salt 0 g 0.7 −100%

Category average across 947 Vinegars products on Foodmetria.

Compared with other vinegars

Calories higher 1%
Sugars lower 1%
Salt lower 1%
Saturated fat higher 1%
Protein top 100%
Fiber top 100%

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

Product details

Sold in
Switzerland
Barcode
8032956530708

Prices reported by shoppers

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Frequently asked questions

How many calories are in Condimento al tartufo bianco?

Condimento al tartufo bianco contains 828 kcal per 100 g.

How much sugar is in Condimento al tartufo bianco?

Condimento al tartufo bianco has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Condimento al tartufo bianco healthy?

It is in NOVA group 2 — processed culinary ingredient. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated April 1, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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