Grissins torinesi au Romarin by La Buona Terra

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Grissins torinesi au Romarin

by La Buona Terra 120g in Breadsticks Barcode 8000781007634
Nutri-Score
Average nutritional quality
Processing (NOVA)
Unknown
Green-Score
a+
Environmental impact estimate

Grissins torinesi au Romarin by La Buona Terra provides 394 kcal per 100 g, with 2.4 g of sugars and 12 g of protein. That is 18% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Breadsticks category and comes in a 120g pack.

Nutrient levels per 100 g

Fat
5.4 g · Moderate
Saturated fat
1 g · Low
Sugars
2.4 g · Low
Salt
2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 394 kcal 411
Total fat 5.4 g 11 −51%
Saturated fat 1 g 2.4 −58%
Carbohydrates 71 g 64.8 +10%
Total sugars 2.4 g 2.9 −18%
Dietary fiber 6.7 g 4.5 +48%
Protein 12 g 11.1 +8%
Salt 2 g 2

Category average across 2236 Breadsticks products on Foodmetria.

Compared with other breadsticks

Calories lower 20%
Sugars lower 48%
Salt higher 49%
Saturated fat lower 17%
Protein top 40%
Fiber top 14%

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

Product details

Quantity
120g
Labels & certifications
OrganicEU OrganicEU AgricultureIT-BIO-007
Sold in
France
Barcode
8000781007634

Prices reported by shoppers

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Frequently asked questions

How many calories are in Grissins torinesi au Romarin?

Grissins torinesi au Romarin contains 394 kcal per 100 g.

How much sugar is in Grissins torinesi au Romarin?

Grissins torinesi au Romarin has 2.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Grissins torinesi au Romarin healthy?

It has a Nutri-Score of C (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 March 3, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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