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Salsa Arrabbiata - Divella - 340 g

Salsa Arrabbiata - Divella - 340 g

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Barcode: 8005121210989 (EAN / EAN-13)

Common name: tomato and chilli pepper sauce.

Quantity: 340 g

Brands: Divella

Categories: Condiments, Sauces, Pasta sauces, Tomato sauces, Arrabbiata sauces

Labels, certifications, awards: EAC, Green Dot, Made in Italy

Origin of the product and/or its ingredients: Tomatoes from Italia

Origin of ingredients: Italy

Manufacturing or processing places: Monsummano Terme, Pistoia, Italia

Traceability code: 080503190236

Countries where sold: Australia, Bolivia, France

Matching with your preferences

Health

Ingredients

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    15 ingredients


    Tomato puree, sunflower oil, rehydrated sundried tomatoes 14%, water, olive oil, sugar, salt, vegetable fibre, onion, chili pepper 0.5%, acidity regulator (lactic acid), pepper, antioxidant (ascorbic acid).
    Traces: Celery, Eggs, Fish, Milk, Mustard, Nuts, Soybeans, Sulphur dioxide and sulphites

Food processing

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    Processed foods


    Elements that indicate the product is in the 3 - Processed foods group:

    • Ingredient: Salt
    • Ingredient: Sugar
    • Ingredient: Vegetable oil

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E270 - Lactic acid


    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

Ingredients analysis

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


    it: Passata di pomodoro 53%, olio di semi di girasole, pomodori 14%, acqua, zucchero, olio d'oliva, sale, fibra vegetale, cipolla, peperoncino 0.5%, correttore di acidità (acido lattico), pepe, antiossidante (acido ascorbico)
    1. Passata di pomodoro -> en:sifted-tomato - vegan: yes - vegetarian: yes - percent_min: 53 - percent: 53 - percent_max: 53
    2. olio di semi di girasole -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 14 - percent_max: 29.5
    3. pomodori -> en:tomato - vegan: yes - vegetarian: yes - percent_min: 14 - percent: 14 - percent_max: 14
    4. acqua -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 14
    5. zucchero -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.9
    6. olio d'oliva -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0.5 - percent_max: 2.9
    7. sale -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.18
    8. fibra vegetale -> en:vegetable-fiber - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.18
    9. cipolla -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.18
    10. peperoncino -> en:chili-pepper - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    11. correttore di acidità -> en:acidity-regulator - percent_min: 0 - percent_max: 0.5
      1. acido lattico -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    12. pepe -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    13. antiossidante -> en:antioxidant - percent_min: 0 - percent_max: 0.5
      1. acido ascorbico -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5

Nutrition

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 69

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

    Positive points: 2

    • Proteins: 0 / 5 (value: 1.6, rounded value: 1.6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 2 / 5 (value: 69.509375, rounded value: 69.5)

    Negative points: 13

    • Energy: 2 / 10 (value: 889, rounded value: 889)
    • Sugars: 0 / 10 (value: 2.9, rounded value: 2.9)
    • Saturated fat: 2 / 10 (value: 2.2, rounded value: 2.2)
    • Sodium: 9 / 10 (value: 872, rounded value: 872)

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

    Nutritional score: (13 - 2)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Tomato sauces
    Energy 889 kj
    (216 kcal)
    +171%
    Fat 21 g +1,389%
    Saturated fat 2.2 g +446%
    Carbohydrates 3.6 g -72%
    Sugars 2.9 g -74%
    Fiber -
    Proteins 1.6 g +14%
    Salt 2.18 g +96%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 69.509 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by 5m4u9.
Product page also edited by charlesnepote, naruyoko, openfoodfacts-contributors, teolemon, yuka.SDd3SkhyZ3UrK3NSa3NJaTdEelI1TUJNNnBtcEJraVhHdmNLSWc9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.