Sugo di basilico

by Bella Parma in Pasta sauces Barcode 8002920011328
Average nutritional quality

Sugo di basilico by Bella Parma provides 151 kcal per 100 g, with 4 g of sugars and 1.1 g of protein. Its Nutri-Score is C. It is listed in the Pasta sauces category.

Nutrient levels per 100 g

Fat
14 g · Moderate
Saturated fat
0.2 g · Low
Sugars
4 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 151 kcal 157
Total fat 14 g 12.8 +10%
Saturated fat 0.2 g 3.1 −94%
Carbohydrates 5.1 g 6.5 −22%
Total sugars 4 g 4
Protein 1.1 g 3.6 −70%
Salt 1.2 g 1.3 −11%

Category average across 903 Pasta sauces products on Foodmetria.

Compared with other pasta sauces

Calories higher 29%
Sugars lower 49%
Salt higher 39%
Saturated fat lower 18%
Protein top 91%

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

Product details

Sold in
Italy
Barcode
8002920011328

Prices reported by shoppers

Loading prices…

Frequently asked questions

How many calories are in Sugo di basilico?

Sugo di basilico contains 151 kcal per 100 g.

How much sugar is in Sugo di basilico?

Sugo di basilico has 4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Sugo di basilico healthy?

It has a Nutri-Score of C (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.

Reviews

No reviews yet. Tried Sugo di basilico? Be the first to share how it tastes.

Write a review

Your rating

Reviews are moderated. See our Privacy Policy.

Compare & rankings

Healthier alternatives

Best in category →

Same category, meaningfully better on at least one measure and no worse on the others. Each card shows what improves.

More pasta sauces

View all →

More from Bella Parma

View all →