Sauce Pesto basilic et piment - Barilla - 195g

Sauce Pesto basilic et piment - Barilla - 195g

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Some of the data for this product has been provided directly by the manufacturer .

Strekkode: 8076809578257 (EAN / EAN-13)

Mengde: 195g

Merker: Barilla

Kategorier: en:Condiments, en:Sauces, en:Pestos, en:Green pestos, en:groceries

Etiketter, sertifiseringer, priser: Uten gluten, en:Non-organic


Land hvor produktet selges: Frankrike, Tyskland

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    16 ingredients

    Fransk: Huile de tournesol, basilic (32%), fibre de maïs, NOIX DE CAJOU, piment (4%), lactosérum en poudre (LAIT), poivron vert, sel, protéines de LAIT, extrait de basilic, ail, arômes naturels (LAIT), correcteur d'acidité : acide lactique, Peut contenir des traces d'autres FRUITS A COQUE
    Allergener: Melk, Nøtter
    Spor: Nøtter


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    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Ingrediens: Aroma
    • Ingrediens: Milk proteins
    • Ingrediens: Myse

    Food products are classified into 4 groups according to their degree of processing:

    1. Ubearbeidet eller minimalt bearbeidet mat
    2. Bearbeidede kulinariske ingredienser
    3. Bearbeidet mat
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification


  • E270 - Melkesyre

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia (Engelsk)

Analyse av ingredienser:

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    Non-vegan ingredients: Mysepulver, Melk, en:Milk proteins, Melk
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    Huile de tournesol, basilic 32%, fibre de maïs, NOIX DE CAJOU, piment 4%, lactosérum en poudre (LAIT), poivron vert, sel, protéines de LAIT, extrait de basilic, ail, arômes naturels (LAIT), correcteur d'acidité (acide lactique)
    1. Huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 32 - percent_max: 56
    2. basilic -> en:basil - vegan: yes - vegetarian: yes - percent_min: 32 - percent: 32 - percent_max: 32
    3. fibre de maïs -> en:corn-fiber - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 28
    4. NOIX DE CAJOU -> en:cashew-nuts - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 18
    5. piment -> en:chili-pepper - vegan: yes - vegetarian: yes - percent_min: 4 - percent: 4 - percent_max: 4
    6. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4
    7. poivron vert -> en:green-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    8. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    9. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4
    10. extrait de basilic -> en:basil-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
    11. ail -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.11111111111111
    12. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.8
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.8
    13. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2.54545454545455
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.54545454545455


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    Poor nutritional quality

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 4

    • Protein: 1 / 5 (verdi: 2.9, avrundet verdi: 2.9)
    • Fiber: 4 / 5 (verdi: 4, avrundet verdi: 4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (verdi: 40, avrundet verdi: 40)

    Negative points: 16

    • Energi: 5 / 10 (verdi: 1845, avrundet verdi: 1845)
    • Sukker: 0 / 10 (verdi: 3.8, avrundet verdi: 3.8)
    • Mettet fett: 3 / 10 (verdi: 3.5, avrundet verdi: 3.5)
    • Natrium: 8 / 10 (verdi: 780, avrundet verdi: 780)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 12 (16 - 4)

    Nutri-Score: D

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    Sukkerarter i liten kvantitet (3.8%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt i høy kvantitet (1.95%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Ernæringsinnhold As sold
    for 100 g / 100 ml
    Compared to: en:Green pestos
    Energi 1 845 kj
    (441 kcal)
    −4 %
    Fett 41,2 g −10 %
    Mettet fett 3,5 g −49 %
    Karbohydrat 12,6 g +118 %
    Sukkerarter 3,8 g +66 %
    Kostfiber 4 g +81 %
    Protein 2,9 g −41 %
    Salt 1,95 g −19 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 40 % +15 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8 %


Carbon footprint




Produkt lagt til av hungergames
Siste redigering av produktsiden den av teolemon.
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