Photo: Open Food Facts contributors, CC BY-SA
Sauce aux olives et tomates Sacla
Saclà · 190 g
- Barcode
8001060000926- Category
- Tomato sauces with olives
- Serving size
- 100
- Sold in
- France, United Kingdom
At a glance
Sauce aux olives et tomates Sacla (Saclà) is a product in the category “Tomato sauces with olives”. It provides 192 kcal (789 kJ) per 100 g. It contains 41% less sugar than the median product in its category. It contains 243% more saturated fat than the median product in its category. It contains 10% less salt than the median product in its category. Its ingredient list contains 1 additive: E270 - Lactic acid. It is sold in France and United Kingdom.
Nutrition facts
| Nutrition facts | Per 100 g / 100 ml | % RI* |
|---|---|---|
| Energy | 789 kJ / 192 kcal | 10% |
| Fat | 19 g | 27% |
| Saturated fat | 2.4 g | 12% |
| Carbohydrates | 2.9 g | 1% |
| Sugars | 2.7 g | 3% |
| Added sugars | 0 g | |
| Fibre | 2.7 g | 11% |
| Protein | 1.5 g | 3% |
| Salt | 0.9 g | 15% |
| Fruits, vegetables & legumes | 81 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal).
Compared with similar products
Median values of 50 products in the category “Tomato sauces with olives”.
Ingredients
olives noires et vertes 43%, purée de tomates 38%, huile de tournesol, câpres, huile d'olive vierge extra, basilic, oignon, ail, fructose, sel marin, poivre noir moulu, piment (en poudre), arômes naturels, correcteur d'acidité : acide lactique
Allergens
No allergens declared on the label.
May contain traces of
Additives
Frequently asked questions
How many calories are in Sauce aux olives et tomates Sacla?
Sauce aux olives et tomates Sacla contains 192 kcal per 100 g.
Does Sauce aux olives et tomates Sacla contain palm oil?
No palm oil was detected in the ingredient list of Sauce aux olives et tomates Sacla.
Which additives does Sauce aux olives et tomates Sacla contain?
Sauce aux olives et tomates Sacla contains E270 - Lactic acid.
Healthier alternatives
Popular products from the same category with a better Nutri-Score.
