DON ANTONIO, TOMATO SAUCE MARINARA STYLE
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 28.8 MG | 32% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 32 MG | 2% | |
| Iron, Fe | 0.4 MG | 2% | |
| Sodium, Na | 312 MG | 14% |
Nutrition Highlights
- Low in calories with 68 kcal per 100g.
- Good source of Vitamin C, total ascorbic acid (32% DV).
About TOMATO SAUCE MARINARA STYLE
A marinara pasta sauce from DON ANTONIO built on an 84% cherry tomato puree base, delivering sweeter, less acidic tomato flavor than standard crushed tomato sauces. Per 100 g: approximately 60 kcal, 3 g fat, 8 g carbohydrate (6 g sugars), 1 g protein. Ingredients include cherry tomato puree (84%), olive oil, onion, garlic, basil, and salt. No artificial preservatives. The high cherry tomato proportion is a distinguishing feature, offering a fresher, brighter tomato profile. Low in calories relative to cream-based sauces. Suitable for vegan diets. Works well on pasta, pizza, or as a dipping sauce.
Ingredients
PULP OF TOMATO AND CHERRY TOMATO PUREE 84% (ITALY), EXTRA VIRGIN OLIVE OIL, CELERY, CARROTS, ONIONS, GARLIC, CAPERS, SEA SALT, PARSLEY, BASIL, OREGANO, PEPPER, ACIDIFIER: CITRIC ACID.
Dietary Information
TOMATO SAUCE MARINARA STYLE is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.
Notable micronutrients in TOMATO SAUCE MARINARA STYLE include Vitamin C, total ascorbic acid (32% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 68 calories per 100 grams, TOMATO SAUCE MARINARA STYLE gets 9% of its calories from protein, 24% from carbohydrates, and 64% from fat. This is lower than most foods and comparable to fruits and vegetables.
Compare DON ANTONIO, TOMATO SAUCE MARINARA STYLE
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