Marinated Artichoke Hearts - Tantillo

Barcode: 0720794047646 (EAN / EAN-13) 720794047646 (UPC / UPC-A)

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Product characteristics


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

Ingredients list:
Quartered artichoke hearts sunflower oil, water, vinegar, salt spices, citric and asorbic acid.

Nutrition facts

Nutrient levels for 100 g

moderate quantity7.14 g Fat in moderate quantity
low quantity0 g Saturated fat in low quantity
moderate quantity1.09 g Salt in moderate quantity

Serving size: 28 g (3 PIECES)

Comparison to average values of products in the same category:

(128 products)
(133 products)
(194 products)
(1084 products)
(2515 products)
(10267 products)
(11946 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 (28 g (3 PIECES))
Artichoke heartsArtichokesVegetable rodsVegetables based foodsFruits and vegetables based foodsPlant-based foodsPlant-based foods and beverages
Energy (kcal) 89 kcal25 kcal+55%+55%+100%+71%-18%-71%-67%
Energy 372 kj
(89 kcal)
104 kj
(25 kcal)
Fat 7.14 g2 g+145%+144%+270%+2,044%+4,628%-56%-47%
- Saturated fat 0 g0 g-100%-100%-100%-100%-100%-100%-100%
Salt 1.09 g0.305 g+18%+19%+37%+173%+569%+112%+130%
Sodium 0.436 g0.122 g+18%+19%+37%+173%+569%+112%+130%
Carbohydrates 7.14 g2 g+11%+11%+35%-22%-70%-77%-74%
- Fibers 3.6 g1.01 g+18%+19%+45%+40%+38%-19%-13%
Proteins 3.57 g1 g+79%+80%+84%+58%+188%-47%-38%
Vitamin A 0 µg0 µg-100%-100%-100%-100%-100%-100%-100%
Vitamin C (ascorbic acid) 17.1 mg4.79 mg+142%+138%+127%+8%+36%+404%+240%
Calcium 0 mg0 mg-100%-100%-100%-100%-100%-100%-100%

Some of the data comes from the USDA National Nutrients Database for Branded Foods (the exact list is available in the product edit history).

Product page on USDA NDB

Product added on by usda-ndb-import.
Last edit of product page on by clockwerx.

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