← Back
Community feedbackBe the first to vote on this product's accuracy
Barilla Spaghetti Durum Wheat Semolina Pasta | 500 g
Nutri-Score
B
Overall
Good
Warnings
Nutrients per 100g
Protein
12g
Carbs
70.9g
Fibre
3g
Sugars
3.5g
Fat
1.7g
Sodium
5mg
Warnings
Flagged additives
No flagged additives found.
Community feedback
Be the first to vote on this product's accuracy
Helpful?
Ingredients
durum wheat semolina, water
Allergic content
No allergen information on this listing.
Nutrient composition
Per 100g
Protein13%
Carbs78%
Fibre3%
Sugars4%
Sodium0%
Fat2%
Share of the nutrients shown, by weight, per 100g. Sugars and fibre are already counted within carbohydrate — this compares magnitude, not a sum to 100%.
Nutrition facts
Per 100g
| Nutrient | Amount | Max |
|---|---|---|
| Energy | 364 kcal | ≤ 275 kcal |
| Protein | 12 g | – |
| Carbohydrate | 70.9 g | – |
| Sugars | 3.5 g | ≤ 9.1 g |
| Fibre | 3 g | – |
| Fat | 1.7 g | – |
| Saturated fat | 0.5 g |
How the ratings work
The Nutri-Score grade, the black “Excess” seals and the nutrient traffic-light colours are all computed from the pack’s own declared values per 100 g — indicative, not an official mark.
How the ratings work, in full ↗Additives to be wary of
None of this product's declared additives are flagged in the countries we've checked so far.
Not the complete ingredient list, and not an official regulatory determination — every code is listed in full below.
₹229₹32930% off
On Blinkit · MRP inclusive of all taxes · seen 30 Sept 2026
Vegan
Barcode
No barcode on this pack.
Available on
Pack details
- Brand
- Barilla
- FSSAI licence
- 10012022001121
- Net quantity
- 500 g
- Country of origin
- Italy
- Manufacturer
- Barilla G. e R. Fratelli - Societa per Azioni - Via Mantova 166, 43122 - Parma - Italy
- Marketed by
- United Distributors Inc. F5-9A, Pinnacle Business Park, Mahakali Caves Road, Andheri (East), Mumbai - 400093, Maharashtra.
Data sourced from Blinkit.
Collected on 30 Sept 2026.
Figures are as listed by the retailer and may differ from the physical pack.
