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RITROVO SELECTIONS — SUGO WITH ITALIAN BLACK TRUFFLE

Prepared Pasta & Pizza Sauces RITROVO SELECTIONS Branded
64 Calories
1.6g Protein
5.6g Carbs
4g Fat
1.6g Fiber
Nutrition Facts
Serving Size 100 g
Calories 64
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.8g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 379mg 16%
Total Carbohydrate 5.6g 2%
Dietary Fiber 1.6g 6%
Total Sugars 3.2g
Protein 1.6g 3%
Vitamin D 0mcg 0%
Calcium 27mg 2%
Iron 0.8mg 4%
Potassium 382mg 8%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 1.6g 14%
Carbs 5.6g 50%
Fat 4g 36%

Minerals

Nutrient Amount % DV
Calcium, Ca 27 MG 2%
Iron, Fe 0.8 MG 4%
Potassium, K 382 MG 8%
Sodium, Na 379 MG 16%

Nutrition Highlights

  • Low in calories with 64 kcal per 100g.

About SUGO WITH ITALIAN BLACK TRUFFLE

An Italian pasta sauce from Ritrovo Selections featuring a base of 93 percent tomato pulp and cherry tomato puree enhanced with extra virgin olive oil, garlic, onion, carrot, celery, and black summer truffle at 0.4 percent. Truffle aroma is also included at 0.6 percent to reinforce the earthy character. Per 100 g the sugo provides 64 kcal, 1.6 g protein, 5.6 g carbohydrates, and 4 g fat with 1.6 g fiber. Acidified with citric acid and finished with craterellus mushrooms for additional depth. A specialty condiment suited to fresh pasta, risotto, or bruschetta. Contains milk via the truffle aroma component. Imported from Italy.

Ingredients

PULP OF TOMATO AND CHERRY TOMATO PUREE 93%, EXTRA VIRGIN OLIVE OIL, SEA SALT, TRUFFLE AROMA (CONTAINS MILK) 0,6%, GARLIC, ONION, CARROT, CELERY, BLACK SUMMER TRUFFLE (TUBER AESTIVUM VITT) 0,4%, MUSHROOMS TROMBETTE (CRATERELLUS), PEPPER, ACIDIFIER: CITRIC ACID.

Calorie Breakdown

At 64 calories per 100 grams, SUGO WITH ITALIAN BLACK TRUFFLE gets 10% of its calories from protein, 35% from carbohydrates, and 56% from fat. This is lower than most foods and comparable to fruits and vegetables.

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