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Crema spalmabile al pistacchio
Crema spalmabile al pistacchio by Esselunga Top is listed in the Creme spalmabili category. It is classified as NOVA 4 (ultra-processed food). It comes in a 150 g pack. Contains: milk, soybeans.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Added sugars | 2 g | 13.6 −86% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 14 Creme spalmabili products on Foodmetria.
Ingredients
L. 7206-6426273 SCAD. 01/09/2027 CREMA SPALMABILE AL PISTACCHIO con "Pistacchio verde di Bronte DOP". NGREDIENTI: "Pistacchio verde di Bronte DOP" 47%, zucchero, latte in polvere, grassi egetal in proporzioni variabili (olio di semi di girasole, burro di cacao), olio extra vergine Diva emulsionanti: lecitine (soia). SENZA GLUTINE. Può contenere mandorle, nocciole, node anacardi. INFORMAZIONI NUTRIZIONALI: Valori medi per 100 g di prodotto: Energia 2508 kJ/604 kcal - Grassi 45 g - di cui acidi grassi saturi 8,1 g - Carboidrati 33 g di cui cheri 30 g - Fibre 3,0 g Proteine 16 g - Sale 0,26 g.
- Allergens
- MilkSoybeans
- May contain traces
- Nuts
Additives 1
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 150 g
- Labels & certifications
- No gluten
- Sold in
- Italy
- Barcode
- 8002330027087
Prices reported by shoppers
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Frequently asked questions
Is Crema spalmabile al pistacchio healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Crema spalmabile al pistacchio vegan?
Based on its ingredient list, it is not vegan.
What allergens does Crema spalmabile al pistacchio contain?
According to the label data it contains: Milk, Soybeans. It may also contain traces of nuts. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated July 10, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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