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Spirelli tricolore
Spirelli tricolore by Boni provides 352 kcal per 100 g, with 3.2 g of sugars and 13 g of protein. That is 16% more sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Pastas category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 100g
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 352 kcal | 352 kcal | 324 +9% | |
| Total fat | 1.2 g | 1.2 g | 2% | 3.2 −62% |
| Saturated fat | 0.3 g | 0.3 g | 2% | 0.9 −66% |
| Carbohydrates | 71 g | 71 g | 26% | 59.9 +19% |
| Total sugars | 3.2 g | 3.2 g | 2.8 +16% | |
| Dietary fiber | 3.5 g | 3.5 g | 13% | 4.1 −15% |
| Protein | 13 g | 13 g | 26% | 11.9 +9% |
| Salt | 0 g | 0 g | 0.4 −98% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 8860 Pastas products on Foodmetria.
Compared with other pastas
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Ingredient list not available.
Product details
- Serving size
- 100g
- Labels & certifications
- VegetarianVeganNutriscoreNutriscore Grade A
- Sold in
- Belgium
- Barcode
- 5400141239959
Prices reported by shoppers
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Frequently asked questions
How many calories are in Spirelli tricolore?
Spirelli tricolore contains 352 kcal per 100 g and about 352 kcal per serving (100g).
How much sugar is in Spirelli tricolore?
Spirelli tricolore has 3.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Spirelli tricolore 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.
Is Spirelli tricolore vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated July 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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