Fusilli al Pomodoro e Origano

by Dalla Costa 500 gr in Dry pastas Barcode 8016419007006
Good nutritional quality

Fusilli al Pomodoro e Origano by Dalla Costa provides 357 kcal per 100 g, with 3.9 g of sugars and 12 g of protein. That is 35% more sugar than the average product in this category. Its Nutri-Score is B. It is listed in the Dry pastas category and comes in a 500 gr pack.

Nutrient levels per 100 g

Fat
1.6 g · Low
Saturated fat
0.4 g · Low
Sugars
3.9 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 357 kcal 349
Total fat 1.6 g 1.9 −17%
Saturated fat 0.4 g 0.4 −5%
Carbohydrates 73 g 69.2 +5%
Total sugars 3.9 g 2.9 +35%
Protein 12 g 12.4
Salt 0 g 0.2 −96%

Category average across 2162 Dry pastas products on Foodmetria.

Compared with other dry pastas

Calories higher 47%
Sugars higher 9%
Salt lower 38%
Saturated fat higher 40%
Protein top 79%

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

Ingredients

Ingredient list not available.

VeganVegetarian

Product details

Quantity
500 gr
Labels & certifications
VegetarianVegan
Sold in
Belgium, France
Barcode
8016419007006

Prices reported by shoppers

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Frequently asked questions

How many calories are in Fusilli al Pomodoro e Origano?

Fusilli al Pomodoro e Origano contains 357 kcal per 100 g.

How much sugar is in Fusilli al Pomodoro e Origano?

Fusilli al Pomodoro e Origano has 3.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Fusilli al Pomodoro e Origano healthy?

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

Is Fusilli al Pomodoro e Origano vegan?

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

Source: Open Food Facts (ODbL). Last updated March 15, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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