Herbs · SOURCE-BASED NUTRITION
Sauce, pesto, BUITONI, pesto with basil, ready-to-serve, refrigerated nutrition facts
SR Legacy
Sauce, pesto, BUITONI, pesto with basil, ready-to-serve, refrigerated. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
ADJUST THE AMOUNT
Nutrition for your portion
Enter a custom amount or choose a documented serving. Every measured nutrient below recalculates from the source reference.
MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 418 kcal | — |
| Protein | 9.83 g | 19.7% |
| Carbohydrate, by difference | 10.1 g | 3.7% |
| Total lipid (fat) | 37.6 g | 48.2% |
| Fiber, total dietary | 1.8 g | 6.4% |
| Total Sugars | 6.33 g | — |
| Fatty acids, total saturated | 7.07 g | 35.4% |
| Sodium, Na | 603 mg | 26.2% |
| Potassium, K | 560 mg | 11.9% |
| Calcium, Ca | 306 mg | 23.5% |
| Iron, Fe | 0.57 mg | 3.2% |
| Magnesium, Mg | 47 mg | 11.2% |
| Phosphorus, P | 273 mg | 21.8% |
| Zinc, Zn | 1.33 mg | 12.1% |
| Copper, Cu | 0.08 mg | 8.9% |
| Manganese, Mn | 0.59 mg | 25.5% |
| Vitamin A, RAE | 77 µg | 8.6% |
| Vitamin C, total ascorbic acid | 0 mg | 0% |
| Vitamin E (alpha-tocopherol) | 7.27 mg | 48.5% |
| Vitamin K (phylloquinone) | 151 µg | 126% |
| Thiamin | 0.17 mg | 14.2% |
| Riboflavin | 0.72 mg | 55.2% |
| Niacin | 0.52 mg | 3.3% |
| Pantothenic acid | 1.7 mg | 34% |
| Vitamin B-6 | 0.13 mg | 7.8% |
| Ash | 3.5 g | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 919 µg | — |
| Cryptoxanthin, beta | 16 µg | — |
| Fatty acids, total monounsaturated | 22.2 g | — |
| Fatty acids, total polyunsaturated | 6.55 g | — |
| Fatty acids, total trans | 0.4 g | — |
| Fatty acids, total trans-monoenoic | 0.14 g | — |
| Fatty acids, total trans-polyenoic | 0.26 g | — |
| Folate, food | 16 µg | — |
| Folate, total | 16 µg | — |
| Fructose | 0 g | — |
| Galactose | 0.15 g | — |
| Glucose | 0.23 g | — |
| Lactose | 5.94 g | — |
| Lutein + zeaxanthin | 1,240 µg | — |
| Lycopene | 0 µg | — |
| Maltose | 0 g | — |
| MUFA 14:1 | 0.06 g | — |
| MUFA 15:1 | 0 g | — |
| MUFA 16:1 | 0.31 g | — |
| MUFA 16:1 c | 0.29 g | — |
| MUFA 17:1 | 0.04 g | — |
| MUFA 18:1 | 21.4 g | — |
| MUFA 18:1 c | 21.3 g | — |
| MUFA 20:1 | 0.29 g | — |
| MUFA 22:1 | 0 g | — |
| MUFA 22:1 c | 0 g | — |
| MUFA 24:1 c | 0.02 g | — |
| PUFA 18:2 | 4.88 g | — |
| PUFA 18:2 CLAs | 0.04 g | — |
| PUFA 18:2 n-6 c,c | 4.78 g | — |
| PUFA 18:3 | 1.53 g | — |
| PUFA 18:3 n-3 c,c,c (ALA) | 1.27 g | — |
| PUFA 18:3 n-6 c,c,c | 0.06 g | — |
| PUFA 18:3i | 0.21 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:2 n-6 c,c | 0.02 g | — |
| PUFA 20:3 | 0.01 g | — |
| PUFA 20:3 n-3 | 0 g | — |
| PUFA 20:3 n-6 | 0.01 g | — |
| PUFA 20:4 | 0.1 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:4 | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| SFA 10:0 | 0.15 g | — |
| SFA 12:0 | 0.18 g | — |
| SFA 14:0 | 0.58 g | — |
| SFA 15:0 | 0.07 g | — |
| SFA 16:0 | 4.17 g | — |
| SFA 17:0 | 0.05 g | — |
| SFA 18:0 | 1.33 g | — |
| SFA 20:0 | 0.17 g | — |
| SFA 22:0 | 0.07 g | — |
| SFA 24:0 | 0.04 g | — |
| SFA 4:0 | 0.12 g | — |
| SFA 6:0 | 0.1 g | — |
| SFA 8:0 | 0.06 g | — |
| Starch | 2.2 g | — |
| Sucrose | 0 g | — |
| TFA 16:1 t | 0.02 g | — |
| TFA 18:1 t | 0.12 g | — |
| TFA 18:2 t not further defined | 0.06 g | — |
| TFA 22:1 t | 0 g | — |
| Tocopherol, beta | 0 mg | — |
| Tocopherol, delta | 0.19 mg | — |
| Tocopherol, gamma | 6.99 mg | — |
| Tocotrienol, alpha | 0 mg | — |
| Tocotrienol, beta | 0 mg | — |
| Tocotrienol, delta | 0 mg | — |
| Tocotrienol, gamma | 0 mg | — |
| Vitamin A, IU | 1,540 iu | — |
| Vitamin K (Dihydrophylloquinone) | 0 µg | — |
| Vitamin K (Menaquinone-4) | 0 µg | — |
| Water | 39 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin K (126% DV), Riboflavin (B2) (55.2% DV) and Vitamin E (48.5% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin K: blood clotting and bone metabolism
This amount provides 151 µg. Vitamin K is needed for normal blood clotting and proteins involved in bone metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.72 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin E: antioxidant and immune function
This amount provides 7.27 mg. Vitamin E acts as an antioxidant and supports normal immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePantothenic acid (B5): fatty-acid and energy metabolism
This amount provides 1.7 mg. Pantothenic acid is needed to make coenzyme A, which is central to fatty-acid and energy metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.59 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCalcium: bones, muscles and nerves
This amount provides 306 mg. Calcium helps form bones and teeth and supports normal muscle, nerve and blood-vessel function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin K
This amount provides 151 µg. Vitamin K is needed for normal blood clotting and proteins involved in bone metabolism. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
KEEP EXPLORING
Compare another food or find a nutrient
Use the complete Foodmanac catalogue to compare source-based values.