Eggplant Parmesan Ravioli

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Brand Bertangi

UPC Code 8006013990903

Data Source USDA

Nutrition Facts

Serving Sizes 1 cup (80g)

cup

Calories 220

Total Fat 10g 13%

Saturated Fat 3g 15%

Cholesterol 30mg 10%

Sodium 400mg 17%

Total Carbohydrate 28g 10%

Dietary Fiber 2g 7%

Sugars 5g

Protein 7g 14%

Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 cup of Eggplant Parmesan Ravioli are 49% in carbs, 39% in fat, and 12% in protein.

carbs: 49%

fat: 39%

protein: 12%

Carbs to Weight Ratio

The carbs to weight ratio of Eggplant Parmesan Ravioli is 35%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Eggplant Parmesan Ravioli is estimated to be 44%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Filling: Sauteed Eggplant (Eggplant, Tomato, Olive Oil, Sunflower Oil, Garlic Salt), Mozzarella Cheese (Milk, Salt, Rennet), Breadcrumbs (Wheat Flour, Natural Yeast, Salt), Roasted Tomato, Provolone Cheese (Milk, Salt, Rennet), Sunflower Oil, Lactose, Basil Paste (Basil, Sunflower Oil, Salt, Baking Soda), Salt, Garlic. Pasta: Soft Wheat Flour, Pasteurized Egg, Durum Wheat Semolina, Tomato Powder.