Fusilli

by San Fabio 500 g in Durum wheat pasta Barcode 4388441178356
Very good nutritional quality

Fusilli by San Fabio provides 353 kcal per 100 g, with 2.8 g of sugars and 13.1 g of protein. Its Nutri-Score is A. It is listed in the Durum wheat pasta category and comes in a 500 g pack. Contains: gluten.

Nutrient levels per 100 g

Fat
1.9 g · Low
Saturated fat
0.4 g · Low
Sugars
2.8 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 353 kcal 347
Total fat 1.9 g 1.7 +14%
Saturated fat 0.4 g 0.4 +12%
Carbohydrates 67.9 g 69.4
Total sugars 2.8 g 3 −6%
Added sugars 0 g 0 −100%
Protein 13.1 g 12.5 +5%
Salt 0 g 0.1 −81%

Category average across 2244 Durum wheat pasta products on Foodmetria.

Compared with other durum wheat pasta

Calories lower 46%
Sugars lower 27%
Salt lower 39%
Saturated fat higher 32%
Protein top 24%

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

Ingredients

Semolina - mouka z pšenice tvrdé Triticum durum

VeganVegetarian
Allergens
Gluten

Product details

Quantity
500 g
Labels & certifications
VegetarianVegan
Sold in
Czech Republic
Barcode
4388441178356

Prices reported by shoppers

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Frequently asked questions

How many calories are in Fusilli?

Fusilli contains 353 kcal per 100 g.

How much sugar is in Fusilli?

Fusilli has 2.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Fusilli healthy?

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

Is Fusilli vegan?

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

What allergens does Fusilli contain?

According to the label data it contains: Gluten. 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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