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Těstoviny
Těstoviny by Vinnytsia provides 337 kcal per 100 g, with 2 g of sugars and 10.4 g of protein. That is 33% less sugar than the average product in this category. It is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Dry durum wheat pasta category and comes in a 500 g pack. Contains: gluten.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 337 kcal | 350 |
| Total fat | 1.1 g | 1.6 −30% |
| Saturated fat | 0.2 g | 0.3 −40% |
| Carbohydrates | 69.7 g | 70.2 |
| Total sugars | 2 g | 3 −33% |
| Added sugars | 0 g | 0.3 −100% |
| Protein | 10.4 g | 12.4 −16% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 621 Dry durum wheat pasta products on Foodmetria.
Compared with other dry durum wheat pasta
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Pšeničná mouka vysoké kvality, pitná voda.
- Allergens
- Gluten
Product details
- Quantity
- 500 g
- Labels & certifications
- VegetarianVegan
- Sold in
- Czech Republic
- Barcode
- 4820260840729
Prices reported by shoppers
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Frequently asked questions
How many calories are in Těstoviny?
Těstoviny contains 337 kcal per 100 g.
How much sugar is in Těstoviny?
Těstoviny has 2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Těstoviny healthy?
It is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Těstoviny vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
What allergens does Těstoviny contain?
According to the label data it contains: Gluten. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated September 16, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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