Photo: Open Food Facts contributors, CC BY-SA
Stracciatella
Unes · 300 g
- Barcode
8000633033651- Category
- Cow cheeses
- Sold in
- Italy
At a glance
Stracciatella (Unes) is a product in the category “Cow cheeses”. It provides 249 kcal (1,030 kJ) per 100 g. It contains 360% more sugar than the median product in its category. It contains 17% less saturated fat than the median product in its category. It contains 60% less salt than the median product in its category. Its ingredient list contains 1 additive: E270 - Lactic acid. It is sold in Italy.
Nutrition facts
| Nutrition facts | Per 100 g / 100 ml | % RI* |
|---|---|---|
| Energy | 1,030 kJ / 249 kcal | 12% |
| Fat | 23 g | 33% |
| Saturated fat | 15 g | 75% |
| Carbohydrates | 2.3 g | 1% |
| Sugars | 2.3 g | 3% |
| Added sugars | 0 g | |
| Polyols | 0 g | |
| Starch | 0.03 g | |
| Fibre | 0.63 g | 3% |
| Protein | 8.2 g | 16% |
| Salt | 0.6 g | 10% |
| Cholesterol | 42 mg | |
| Alcohol | 0 % vol | |
| Vitamin A | 96 µg | |
| Vitamin D | 0.11 µg | |
| Vitamin E | 0.24 mg | |
| Vitamin C | 0.81 mg | |
| Vitamin B12 | 0.34 µg | |
| Calcium | 101 mg | |
| Iron | 0.06 mg | |
| Magnesium | 9.7 mg | |
| Potassium | 129 mg | |
| Zinc | 0.34 mg | |
| Fruits, vegetables & legumes | 0 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal).
Compared with similar products
Median values of 443 products in the category “Cow cheeses”.
Ingredients
LATTE 52%, PANNA 45%, correttore di acidità: acido lattico, sale, caglio
Allergens
No allergens declared on the label.
Additives
Frequently asked questions
How many calories are in Stracciatella?
Stracciatella contains 249 kcal per 100 g.
Is Stracciatella vegan?
No. The ingredient list of Stracciatella contains at least one animal-derived ingredient.
Does Stracciatella contain palm oil?
No palm oil was detected in the ingredient list of Stracciatella.
Which additives does Stracciatella contain?
Stracciatella contains E270 - Lactic acid.
Healthier alternatives
Popular products from the same category with a better Nutri-Score.
