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Basil Pesto - Remano - 190g

Barcode: 26180168

Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products. ×

Product characteristics

Quantity: 190g

Packaging: Glass Bottle

Brands: Remano, Aldi

Categories: Groceries, Sauces, Pasta sauces, Pestos

Origin of ingredients: Italy

Manufacturing or processing places: Italy

Stores: Aldi

Countries where sold: Australia

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Vegetable Oil, Basil (33%), Grana Padano Cheese (6,3%) [milk, salt, culture, enzymes (rennet, Lysozyme from egg)], cashews (4%), potato flakes, salt, Pecorino Romani Cheese (2%) [contains milk, Enzyme (Rennet)], sugar, pine nuts (1%), garlic, acidity regulator (575).

Substances or products causing allergies or intolerances: Milk, Nuts

Ingredients analysis:
May contain palm oil Non-vegan Non-vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

Nutrient levels for 100 g

high quantity43.2 g Fat in high quantity
high quantity6.2 g Saturated fat in high quantity
low quantity2.3 g Sugars in low quantity

Serving size: 48 g


Comparison to average values of products in the same category:

(22 products)
(187 products)
(230 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (48 g)
Pasta saucesSaucesGroceries
Energy 1,780 kj
(425 kcal)
854 kj
(204 kcal)
+158%+116%+119%
Fat 43.2 g20.7 g+263%+406%+422%
- Saturated fat 6.2 g2.98 g+230%+328%+340%
Carbohydrate 5.9 g2.83 g-12%-61%-63%
- Sugars 2.3 g1.1 g-40%-79%-78%
Proteins 4.1 g1.97 g+97%+65%+54%

Product added on by foodorigins.
Last edit of product page on by leopold.
Product page also edited by openfoodfacts-contributors.

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