Kaldi, saganaki cooking sauce

Barcode: 0855503002095 (EAN / EAN-13) 855503002095 (UPC / UPC-A)

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Product characteristics

Brands: Kaldi

Brand owner: Kaldes Bros. Trading Co.

Categories: Groceries, Sauces

Countries where sold: United States


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

Ingredients list:
Tomatoes, onions, extra virgin olive oil, anise seed, black olive tapenade, capers, pepper, parsley, oregano, sea salt.

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NOVA group

3 - Processed foods
3 - Processed foods

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade B

Nutrient levels for 100 g

low quantity2.65 g Fat in low quantity
low quantity0 g Saturated fat in low quantity
moderate quantity7.08 g Sugars in moderate quantity
moderate quantity0.885 g Salt in moderate quantity

Serving size: 0.5 cup (113 g)

Comparison to average values of products in the same category:

(23242 products)
(30539 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 (0.5 cup (113 g))
Energy (kcal) 71 kcal80 kcal-56%-54%
Energy 297 kj
(71 kcal)
336 kj
(80 kcal)
Fat 2.65 g2.99 g-70%-61%
- Saturated fat 0 g0 g-100%-100%
- Trans fat 0 g0 g0 g0 g
Cholesterol 0 mg0 mg-100%-100%
Salt 0.885 g1 g-55%-81%
Sodium 0.354 g0.4 g-55%-81%
Carbohydrates 11.5 g13 g-20%-27%
- Fibers 1.8 g2.03 g+85%+71%
- Sugars 7.08 g8 g-22%-24%
Proteins 1.77 g2 g+33%+39%
Vitamin A 398.1 µg450 µg+347%+252%
Vitamin C (ascorbic acid) 37.2 mg42 mg+667%+650%
Calcium 53 mg59.9 mg+160%+138%
Iron 1.59 mg1.8 mg+236%+178%
Nutrition score - France 2 2 -80%-80%
Nutri-Score BBBB

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 org-database-usda.

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