Saltie Public Food Database

Sausage & Peppers Ravioli

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UPC Code 877448005580
Data Source USDA

Nutrition Facts

Package Weight 28 oz/0.79 kg
Serving Sizes 1 cup (103g)
cup
Calories 260
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 60mg 20%
Sodium 620mg 27%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Sugars 4g
Protein 11.9g 24%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 cup of Sausage & Peppers Ravioli are 44% in carbs, 38% in fat, and 18% in protein.

carbs: 44%
fat: 38%
protein: 18%

Carbs to Weight Ratio

The carbs to weight ratio of Sausage & Peppers Ravioli is 28%.

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 Sausage & Peppers Ravioli is estimated to be 50%.

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

Organic Filling (Organic Ricotta Cheese (Organic Milk, Organic Vinegar, Salt), Organic Italian Sausage Organic Pork, Water, Organic Spices, Sea Salt, Organic Cane Sugar), Organic Red Bell Peppers, Organic Low-moisture Mozzarella Cheese (Pasteurized Organic Milk, Cheese Cultures, Sea Salt, Vegetable Enzymes), Organic Unsalted Butter (Organic Sweet Cream), Organic Sweet Whey, Organic Parmesan Cheese (Pasteurized Organic Milk Cheese Cultures, Salt, Enzymes), Organic Roasted Onions, Organic Bread Crumbs (Organic Wheat Flour, Water, Salt), Cellulose And Organic Psyllium Fiber, Natural Flavors, 2% Or Less Of Salt, Organic Garlic, Organic Potato Starch, Organic Spices). Organic Pasta (Organic Durum Wheat Flour, Organic Eggs, Water).

Also by Giovanni Rana

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