Spaghetti Blancs Bio - 500G - Markal by Markal

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Spaghetti Blancs Bio - 500G - Markal

by Markal in Spaghetti Barcode 3329489112156
Nutri-Score
Very good nutritional quality
Processing (NOVA)
Unknown

Spaghetti Blancs Bio - 500G - Markal by Markal provides 358 kcal per 100 g, with 3 g of sugars and 11.5 g of protein. Its Nutri-Score is A. It is listed in the Spaghetti category.

Nutrient levels per 100 g

Fat
1.5 g · Low
Saturated fat
0.3 g · Low
Sugars
3 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 358 kcal 336 +7%
Total fat 1.5 g 1.9 −23%
Saturated fat 0.3 g 0.4 −23%
Carbohydrates 73 g 64.9 +13%
Total sugars 3 g 3.1
Added sugars 0 g 0.3 −100%
Dietary fiber 3 g 4.3 −30%
Protein 11.5 g 12
Salt 0 g 0.1 −100%

Category average across 1576 Spaghetti products on Foodmetria.

Compared with other spaghetti

Calories higher 28%
Sugars lower 43%
Salt lower 1%
Saturated fat lower 40%
Protein top 73%
Fiber top 76%

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

Ingredients

Pâtes alimentaires : Spaghettis Ingrédients . semoule de blé dur blanche biologique.

Product details

Labels & certifications
OrganicEU OrganicAb agriculture biologique
Sold in
France
Barcode
3329489112156

Prices reported by shoppers

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Frequently asked questions

How many calories are in Spaghetti Blancs Bio - 500G - Markal?

Spaghetti Blancs Bio - 500G - Markal contains 358 kcal per 100 g.

How much sugar is in Spaghetti Blancs Bio - 500G - Markal?

Spaghetti Blancs Bio - 500G - Markal has 3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Spaghetti Blancs Bio - 500G - Markal 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 March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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