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Pesto genovese 190g ger - Barilla - 190 g

Pesto genovese 190g ger - Barilla - 190 g

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Some of the data for this product has been provided directly by the manufacturer BARILLA FRANCE SA.

Streckkod: 8076809513746 (EAN / EAN-13)

Vanligt namn: Sauce pesto avec basilic

Kvantitet: 190 g

Förpackning: en:Metal, en:Glass, 70 GL, en:Jar, 40 FE, de:Glas/Gläser, de:Produkt

Varumärken: Barilla, Coop

Kategorier: en:Condiments, Såser, en:Pasta sauces, en:Pestos, en:Green pestos, en:groceries

Etiketter, certifieringar, utmärkelser: Glutenfri, Tillverkad i Italien

Länder där såld: Österrike, Frankrike, Tyskland, Grekland, Luxemburg, Rumänien, Schweiz

Matching with your preferences



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    19 ingredients

    Franska: Huiles végétales (olive, tournesol), basilic frais 30%, NOIX DE CAJOU, fromage Parmigiano Reggiano AOP 5% (LAIT), fibre de maïs, lactosérum en poudre (LAIT), sel, protéines de LAIT, huile d'olive vierge extra, sucre, extrait de basilic, arômes naturels (LAIT), correcteur d'acidité : acide lactique, ail. Peut contenir des traces d'autres FRUITS À COQUE.
    Allergener: Mjölk, Nötter
    Spår: Nötter

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:

    • Ingrediens: Arom
    • Ingrediens: Mjölkprotein
    • Ingrediens: Vassle

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

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    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


  • E270 - Mjölksyra

    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.
    Källa: Wikipedia (Engelska)


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    Non-vegan ingredients: Parmesan, Mjölk, Vasslepulver, Mjölk, Mjölkprotein, Mjölk
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

    Huiles végétales d'olive, Huiles végétales de tournesol, basilic frais 30%, NOIX DE CAJOU, fromage Parmigiano Reggiano 5% (LAIT), fibre de maïs, lactosérum en poudre (LAIT), sel, protéines de LAIT, huile d'olive vierge extra, sucre, extrait de basilic, arômes naturels (LAIT), correcteur d'acidité (acide lactique), ail
    1. Huiles végétales d'olive -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 30 - percent_max: 30
    2. Huiles végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 30 - percent_max: 30
    3. basilic frais -> en:fresh-basil - vegan: yes - vegetarian: yes - percent_min: 30 - percent: 30 - percent_max: 30
    4. NOIX DE CAJOU -> en:cashew-nuts - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 5
    5. fromage Parmigiano Reggiano -> en:parmigiano-reggiano - labels: en:pdo - vegan: no - vegetarian: maybe - percent_min: 5 - percent: 5 - percent_max: 5
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 5 - percent_max: 5
    6. fibre de maïs -> en:corn-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    7. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0
    8. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    9. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0
    10. huile d'olive vierge extra -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0
    11. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    12. extrait de basilic -> en:basil-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    13. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0
    14. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    15. ail -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0


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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: 35

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

    Positiva poäng: 5

    • Proteiner: 2 / 5 (värde: 4.7, avrundat värde: 4.7)
    • Fiber: 5 / 5 (värde: 5, avrundat värde: 5)
    • Frukt, grönsaker, nötter och raps- / valnöt- / olivoljor: 0 / 5 (värde: 35, avrundat värde: 35)

    Negativa poäng: 23

    • Energi: 5 / 10 (värde: 1989, avrundat värde: 1989)
    • Socker: 1 / 10 (värde: 5.5, avrundat värde: 5.5)
    • Mättat fett: 7 / 10 (värde: 7.1, avrundat värde: 7.1)
    • Natrium: 10 / 10 (värde: 1300, avrundat värde: 1300)

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

    Näringsvärde: 18 (23 - 5)

    Nutri-Score: D

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    Sockerarter i måttlig kvantitet (5.5%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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    Salt i hög kvantitet (3.25%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Näringsfakta Som såld
    för 100 g / 100 ml
    Som såld
    per portion (47g)
    Compared to: en:Green pestos
    Energi 1 989 kj
    (482 kcal)
    935 kj
    (227 kcal)
    +3 %
    Fett 46 g 21,6 g -
    Mättat fett 7,1 g 3,34 g +3 %
    Kolhydrat 9,8 g 4,61 g +70 %
    Sockerarter 5,5 g 2,58 g +141 %
    Fiber 5 g 2,35 g +127 %
    Protein 4,7 g 2,21 g −4 %
    Salt 3,25 g 1,53 g +34 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 35 % 35 %
Portionsstorlek: 47g


Carbon footprint



Övrig information

Conservation conditions: Après ouverture, cette sauce se conserve 5 jours au réfrigérateur.

Kundservice: Service Consommateurs, www.barilla.com, rubrique « nous contacter »


The manufacturer BARILLA FRANCE SA uses Equadis to automatically transmit data and photos for its products.

Produkt tillagd den av openfoodfacts-contributors
Senast ändrad produktsida på av markusloew.
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