Nutrition report ready

Grissini stirati all’olio di oliva

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score E

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Grissini stirati all’olio di oliva

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Grissini stirati all’olio di oliva

200 g in Breadsticks Barcode 8911422211276
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown

Grissini stirati all’olio di oliva provides 483 kcal per 100 g, with 3.1 g of sugars and 9.1 g of protein. Its Nutri-Score is E. It is listed in the Breadsticks category and comes in a 200 g pack.

Nutrient levels per 100 g

Fat
23 g · High
Saturated fat
3.6 g · Moderate
Sugars
3.1 g · Low
Salt
2.6 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 483 kcal 410 +18%
Total fat 23 g 11 +109%
Saturated fat 3.6 g 2.4 +52%
Carbohydrates 59 g 64.8 −9%
Total sugars 3.1 g 2.9 +6%
Dietary fiber 2.3 g 4.5 −49%
Protein 9.1 g 11.1 −18%
Salt 2.6 g 2 +28%

Category average across 2238 Breadsticks products on Foodmetria.

Compared with other breadsticks

Calories higher 6%
Sugars higher 29%
Salt higher 10%
Saturated fat higher 19%
Protein top 86%
Fiber top 89%

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

Product details

Quantity
200 g
Sold in
Norway
Barcode
8911422211276

Prices reported by shoppers

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Frequently asked questions

How many calories are in Grissini stirati all’olio di oliva?

Grissini stirati all’olio di oliva contains 483 kcal per 100 g.

How much sugar is in Grissini stirati all’olio di oliva?

Grissini stirati all’olio di oliva has 3.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Grissini stirati all’olio di oliva 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.

Source: Open Food Facts (ODbL). Last updated January 17, 2024. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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