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Egg Nest Fettuccine N№ 94
Egg Nest Fettuccine N№ 94 by Rummo provides 375 kcal per 100 g, with 1.8 g of sugars and 16.1 g of protein. That is 35% less sugar than the average product in this category. It is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Pastas category. Contains: eggs, gluten.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 375 kcal | 324 +16% |
| Total fat | 3.6 g | 3.2 +13% |
| Saturated fat | 0 g | 0.9 −100% |
| Carbohydrates | 66.1 g | 59.9 +10% |
| Total sugars | 1.8 g | 2.8 −35% |
| Dietary fiber | 3.6 g | 4.1 −13% |
| Protein | 16.1 g | 11.9 +35% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 8860 Pastas products on Foodmetria.
Compared with other pastas
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
DURUM WHEAT SEMOLINA, FRESH PASTEURIZED EGGS
- Allergens
- EggsGluten
Product details
- Sold in
- United States
- Barcode
- 0010978220942
Prices reported by shoppers
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Frequently asked questions
How many calories are in Egg Nest Fettuccine N№ 94?
Egg Nest Fettuccine N№ 94 contains 375 kcal per 100 g.
How much sugar is in Egg Nest Fettuccine N№ 94?
Egg Nest Fettuccine N№ 94 has 1.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Egg Nest Fettuccine N№ 94 healthy?
It is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Egg Nest Fettuccine N№ 94 vegan?
Based on its ingredient list, it is not vegan.
What allergens does Egg Nest Fettuccine N№ 94 contain?
According to the label data it contains: Eggs, Gluten. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated April 24, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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