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Barcode · 8076809529419

Spaghettis complètes

Barilla
Nutri-ScoreGrade A · Excellent
40/40
NOVAGroup 1 · Unprocessed
35/35
Additivesnone flagged
25/25

How we calculate the Looksee Score →

Sold in Austria, Belgium, Brazil +6 more

Spaghettis complètes

Allergens & Diet

1 allergen present

Allergens are declared by the manufacturer. Diet labels are as printed on the label — not verified by Looksee.

Contains

Gluten

Diet & certifications

VeganVegetarian

Nutrition

Per 100 g

1 serving = 80 g

Values from the manufacturer label, normalised per 100 g for comparison.

per 100gper serving

Tap any row for what it means and how it stacks against an adult's daily reference.

Micronutrients

Vitamins & minerals

Per 100 g. Bars show % of an adult's daily reference intake. Tap any row for details.

Additives

0 detected

Risk levels follow EFSA, FDA, and national regulators. Where rules differ by region, Looksee shows the status that applies where this product is sold. Not medical advice.

Showing GLOBAL·

No additives detected on this label.

Ingredients

1 item

Listed in the order they appear on the label — by weight, most first. Percentages are estimated from label order where not declared.

Tap any ingredient to learn more. Colored dots mark flagged additives.

Show raw label text

Vollkorn - Hartweizengrieß, Wasser. Kann Spuren von Sojabohnen enthalten. 100g PASTA 1 LITER WASSER 7g SALZ - Salz in kochendes Wasser geben. Pasta hinzugeben, ab und zu umrühren. Kochzeit 9 Min. Beim Abgießen Wasser nicht vollständig abtropfen lassen. Trocken, vor Licht und Wärme geschützt lagern. . DKN PASTA AV FULLKORNSDURU FULLKORNSDURUMHVETE - Ingredienser: Full Vatten/Vand/Vann - Kan innehålla spår av s soyabønner. 100g PASTA - 1L. VATTEN/VAND /kogende vand / kokende vannet. Lägg/Læg/L 19 minuter. Häll / Hell bort vattnet/ vandet/ van Forbrukerkontakt: Barilla Sverige AB SE-682 82 Conaxess Trade Denmark A/S, DK-2650 Hvido www.barilla.no. Förvaras torrt och svalt/C

Data source

From Open Food Facts, licensed CC BY-SA 4.0.

Last updated May 14, 2026