Spaghetti al Peperoncino

by Trafilata Al Bronzo in Spaghetti Barcode 0659920001965
Very good nutritional quality

Spaghetti al Peperoncino by Trafilata Al Bronzo provides 362 kcal per 100 g, with 2 g of sugars and 12 g of protein. That is 35% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Spaghetti category.

Nutrient levels per 100 g

Fat
1 g · Low
Saturated fat
0.4 g · Low
Sugars
2 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion (100 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 362 kcal 362 kcal 335 +8%
Total fat 1 g 1 g 1% 2 −49%
Saturated fat 0.4 g 0.4 g 2% 0.4
Carbohydrates 75 g 75 g 27% 64.9 +16%
Total sugars 2 g 2 g 3.1 −35%
Dietary fiber 1.9 g 1.9 g 7% 4.3 −56%
Protein 12 g 12 g 24% 12
Salt 0 g 0 g 0.1 −100%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1636 Spaghetti products on Foodmetria.

Compared with other spaghetti

Calories higher 16%
Sugars lower 26%
Salt lower 1%
Saturated fat higher 35%
Protein top 70%
Fiber top 89%

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

Product details

Serving size
1 portion (100 g)
Sold in
Canada
Barcode
0659920001965

Prices reported by shoppers

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Frequently asked questions

How many calories are in Spaghetti al Peperoncino?

Spaghetti al Peperoncino contains 362 kcal per 100 g and about 362 kcal per serving (1 portion (100 g)).

How much sugar is in Spaghetti al Peperoncino?

Spaghetti al Peperoncino has 2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Spaghetti al Peperoncino healthy?

It has a Nutri-Score of A (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 October 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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