Nutrition report ready

Mezzelune caciocavallo e friarielli

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Eurospin product.

Nutri-Score D

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Mezzelune caciocavallo e friarielli

by Eurospin 250 g in Pastas Barcode 8017596106353
Poor nutritional quality

Mezzelune caciocavallo e friarielli by Eurospin provides 306 kcal per 100 g, with 5.8 g of sugars and 9 g of protein. That is 111% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Pastas category and comes in a 250 g pack.

Nutrient levels per 100 g

Fat
15 g · Moderate
Saturated fat
6.5 g · High
Sugars
5.8 g · Moderate
Salt
1.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 306 kcal 324 −5%
Total fat 15 g 3.2 +375%
Saturated fat 6.5 g 0.9 +629%
Carbohydrates 33 g 59.9 −45%
Total sugars 5.8 g 2.8 +111%
Protein 9 g 11.9 −24%
Salt 1.5 g 0.4 +250%

Category average across 8874 Pastas products on Foodmetria.

Compared with other pastas

Calories lower 26%
Sugars higher 5%
Salt higher 6%
Saturated fat higher 2%
Protein top 80%

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

Product details

Quantity
250 g
Sold in
Italy
Barcode
8017596106353

Prices reported by shoppers

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Frequently asked questions

How many calories are in Mezzelune caciocavallo e friarielli?

Mezzelune caciocavallo e friarielli contains 306 kcal per 100 g.

How much sugar is in Mezzelune caciocavallo e friarielli?

Mezzelune caciocavallo e friarielli has 5.8 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Mezzelune caciocavallo e friarielli healthy?

It has a Nutri-Score of D (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 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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