Patata di Bologna D. O. P. - Primura

by VOL in Potatoes Barcode 20306175
Good nutritional quality
Green-Score
a
Environmental impact estimate

Patata di Bologna D. O. P. - Primura by VOL provides 72 kcal per 100 g, with 1 g of sugars and 2 g of protein. Its Nutri-Score is B. It is listed in the Potatoes category.

Nutrient levels per 100 g

Fat
0.1 g · Low
Saturated fat
0.1 g · Low
Sugars
1 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 100 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 72 kcal 72 kcal 96 −25%
Total fat 0.1 g 0.1 g 0% 1.7 −94%
Saturated fat 0.1 g 0.1 g 1% 0.4 −74%
Carbohydrates 18 g 18 g 7% 17.5
Total sugars 1 g 1 g 1.1 −9%
Dietary fiber 1.8 g 1.8 g 6% 2 −9%
Protein 2 g 2 g 4% 2.2 −10%
Salt 0 g 0 g 0.3 −94%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1307 Potatoes products on Foodmetria.

Compared with other potatoes

Calories lower 19%
Sugars higher 26%
Salt lower 35%
Saturated fat higher 40%
Protein top 50%
Fiber top 67%

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

Product details

Serving size
100 g
Labels & certifications
PDO
Sold in
Italy
Barcode
20306175

Prices reported by shoppers

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Frequently asked questions

How many calories are in Patata di Bologna D. O. P. - Primura?

Patata di Bologna D. O. P. - Primura contains 72 kcal per 100 g and about 72 kcal per serving (100 g).

How much sugar is in Patata di Bologna D. O. P. - Primura?

Patata di Bologna D. O. P. - Primura has 1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Patata di Bologna D. O. P. - Primura 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.

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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