Listex is a technology company that does not distribute products, that's why there is no opportunity to buy or sell any goods on this site.

Bertolli Sauce Traditional Marinara
Bertolli Sauce Traditional Marinara
Bertolli Sauce Traditional Marinara
Bertolli Sauce Traditional Marinara
Bertolli Sauce Traditional Marinara
The product has not been verified
Product information may be out of date
Product barcodes

Characteristics Bertolli Sauce Traditional Marinara.

ItemMaster Dimensions
Length, IN 3.311
Height, IN 6.771
Width, IN 3.317
Weight, LB 2.32
special attributes
Units In Package 1
Package Type JAR
Package Size, OZ 24.0
Net Weight, OZ 24.0
Seasonal N
Ingredients Diced Tomatoes, Water, Tomato Paste, Onions, Olive Oil, Sugar, Salt, Garlic, Parsley, Basil, Oregano, Spices, Calcium Chloride, Citric Acid.
Temperature Indicator Shelf Stable
Vitamins And Minerals Amount Per Serving. Vit. D 0mcg. Calcium 23mg. Iron 1mg.
Dry Weight, OZ 0.0
Directions Heat and serve with pasta, meats or seafood. Refrigerate after opening.
Marketing Description Bertolli® Sauce Traditional Marinara. Since 1865. Bring tuscany to your table. New - Made with 100% olive oil. No artificial flavors or colors. With Italian herbs & fresh garlic. Net Wt 24 oz (1 lb 8 oz) 680 g.
Other Description Bertolli® is a registered trademark. Questions or Comments? Call 1-800-450-8699. For recipe inspiration Visit www.villabertolli.com.
Ecommerce Description Bertolli® Sauce Traditional Marinara. With Italian herbs & fresh garlic. Made with 100% olive oil. Contains no artificial flavors or colors.
Nutritions
Number Of Servings 5
Energy 70
Total Fat, g 3
Saturated Fat, g 0.5
Trans Fat, g 0
Cholesterol, mg 0
Sodium, mg 490
Carbohydrates, g 9
Dietary Fiber, g 2
Sugars, g 7
Protein, g 2
Daily Percent Of Calcium 2
Daily Percent Of Iron 4
Potassium, mg 434
Daily Percent Of Vitamin D 0
Reviews and questions about Bertolli Sauce Traditional Marinara
Log in to leave a review:
Subscribe to new reviews
Subscribe to new reviews
Further instructions are sent to the specified Email
Subscribe to the newsletter