Gustare Vita Parmigiano Reggiano Pasta Sauce 20 oz
NET WT 20 OZ (1 LB 4 OZ) 567 g
075450281156
Nutrition
Ingredients
Allergens
About this Product
Company, Brand & Sustainability
Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
Country of Origin Statement
Product Country of Origin: Product of Italy.
Certifications
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
GMO Disclosures
;
Health & Safety
Best By Date
Best by: See date printed on jar.
Storage Instructions
Keep cool and dry. Refrigerate after opening and use within 3 days.
General Information
Country of Origin Statement
Product Country of Origin: Product of Italy.
Product Allergens
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
Milk
Contains
Sulfites
May Contain
Tree Nuts
May Contain
Milk
Tree Nuts
Sulfites
Contains: milk. May contain traces of tree nuts and sulfites.
Sustainability
110
Calories
3
Sat Fat (g)
540
Sodium (mg)
4
Total Sugars (g)
Nutrition Facts
About 4.5 serving(s) per container
Serving Size
1/2 cup (125g)
Amount Per Serving
Calories
110
% Daily Value
Total Fat 9g
12%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 540mg
23%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Total Sugars 4g
Includes 0g Added Sugars
0%
Protein 3g
Vitamin D 0mcg
0%
Calcium 90mg
6%
Iron 0mg
0%
Potassium 310mg
6%
The % Daily Value (DV) 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.
Tomato Sauce
Cream
Extra Virgin Olive Oil
Parmigiano Reggiano PDO Cheese
Cow's Milk
Salt
Rennet
Salt
Garlic
Oregano
Black Pepper
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.
