Tortiglioni

by Sgambaro 500 g in Durum wheat pasta Barcode 8009385331893
Very good nutritional quality

Tortiglioni by Sgambaro provides 357 kcal per 100 g, with 1.4 g of sugars and 15 g of protein. That is 53% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Durum wheat pasta category and comes in a 500 g pack.

Nutrient levels per 100 g

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

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 357 kcal 347
Total fat 1.5 g 1.7 −10%
Saturated fat 0.3 g 0.4 −16%
Carbohydrates 69 g 69.4
Total sugars 1.4 g 3 −53%
Added sugars 0 g 0 −100%
Dietary fiber 3.5 g 3.5
Protein 15 g 12.5 +20%
Salt 0 g 0.1 −100%

Category average across 2243 Durum wheat pasta products on Foodmetria.

Compared with other durum wheat pasta

Calories higher 30%
Sugars lower 10%
Salt lower 1%
Saturated fat lower 26%
Protein top 2%
Fiber top 27%

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

Ingredients

Semolato di grano duro 100% italiano.

May contain traces
SoybeansSenape

Product details

Quantity
500 g
Sold in
Italy, Spain
Barcode
8009385331893

Prices reported by shoppers

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Frequently asked questions

How many calories are in Tortiglioni?

Tortiglioni contains 357 kcal per 100 g.

How much sugar is in Tortiglioni?

Tortiglioni has 1.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Tortiglioni 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.

What allergens does Tortiglioni contain?

No allergens are listed in the label data. It may also contain traces of soybeans, senape. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated September 7, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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