Croccantini al gusto formaggio

by Vallefiorita in Taralli Barcode 8026302018088
Bad nutritional quality

Croccantini al gusto formaggio by Vallefiorita provides 446 kcal per 100 g, with 1.2 g of sugars and 9.5 g of protein. That is 51% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Taralli category.

Nutrient levels per 100 g

Fat
14 g · Moderate
Saturated fat
2.1 g · Moderate
Sugars
1.2 g · Low
Salt
2.6 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 446 kcal 442
Total fat 14 g 16.8 −17%
Saturated fat 2.1 g 2.9 −28%
Carbohydrates 69 g 61.9 +11%
Total sugars 1.2 g 2.5 −51%
Dietary fiber 1.5 g 3.1 −52%
Protein 9.5 g 8.9 +6%
Salt 2.6 g 2.5 +5%

Category average across 1021 Taralli products on Foodmetria.

Compared with other taralli

Calories lower 25%
Sugars lower 28%
Salt higher 27%
Saturated fat lower 30%
Protein top 39%
Fiber top 83%

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

Ingredients

Ingredient list not available.

VeganVegetarian

Product details

Labels & certifications
VegetarianVegan
Sold in
Italy
Barcode
8026302018088

Prices reported by shoppers

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Frequently asked questions

How many calories are in Croccantini al gusto formaggio?

Croccantini al gusto formaggio contains 446 kcal per 100 g.

How much sugar is in Croccantini al gusto formaggio?

Croccantini al gusto formaggio has 1.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Croccantini al gusto formaggio healthy?

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

Is Croccantini al gusto formaggio vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated March 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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