Question 1

Why does Pomodoro al basilico receive a Nutri‑Score of C, and which nutrients drive this rating?

Accepted Answer

The Nutri‑Score algorithm awards points for nutrients to limit (energy, sugars, saturated fat, salt) and subtracts points for beneficial components (protein, fibre, fruit/vegetable content). In this puree, the lack of fat and saturated fat gives no negative points, but the 0.7 g of salt per 100 g adds three negative points, and the modest protein (1.9 g) does not earn enough positive points, resulting in a net score that places it in the C band.

Question 2

How does the salt content of 0.7 g per 100 g in this tomato puree affect people on a low‑sodium or hypertensive diet?

Accepted Answer

A portion of 100 g provides 0.7 g of salt, which is about 12 % of the World Health Organization’s recommended maximum of 5 g per day. While lower than many processed sauces, regular consumption can still contribute noticeably to daily sodium intake, so individuals monitoring blood pressure should use the puree sparingly or combine it with low‑salt dishes.

Question 3

Is Pomodoro al basilico suitable for vegans and gluten‑free diets?

Accepted Answer

Yes. The ingredient list contains only tomato, basil and salt, with no animal‑derived components or gluten‑containing grains, making the product fully compatible with vegan and gluten‑free dietary requirements.

Fini, Le conserve della nonna • 350g

Pomodoro al basilico

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