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Risotto alla Zucca
Risotto alla Zucca by Cascina Belvedere provides 335 kcal per 100 g, with 3.7 g of sugars and 7.8 g of protein. That is 206% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Preparati per risotto category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 125.0g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 335 kcal | 419 kcal | 348 | |
| Total fat | 1 g | 1.3 g | 2% | 1.2 −18% |
| Saturated fat | 0.2 g | 0.3 g | 2% | 0.3 −41% |
| Carbohydrates | 73 g | 91.3 g | 33% | 76.3 |
| Total sugars | 3.7 g | 4.6 g | 1.2 +206% | |
| Protein | 7.8 g | 9.8 g | 20% | 7.7 |
| Salt | 1.9 g | 2.4 g | 1.5 +28% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 123 Preparati per risotto products on Foodmetria.
Compared with other preparati per risotto
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Ingredient list not available.
Product details
- Serving size
- 125.0g
- Labels & certifications
- No glutenVegetarianVeganMade in Italy
- Sold in
- Italy
- Barcode
- 8032542740177
Prices reported by shoppers
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Frequently asked questions
How many calories are in Risotto alla Zucca?
Risotto alla Zucca contains 335 kcal per 100 g and about 419 kcal per serving (125.0g).
How much sugar is in Risotto alla Zucca?
Risotto alla Zucca has 3.7 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Risotto alla Zucca 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.
Is Risotto alla Zucca vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
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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