Saltie Public Food Database

Spinach & Cheese Ravioli Filled With Spinach & A Four-cheese Blend

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Brand Archer Farms
UPC Code 085239017609
Data Source USDA

Nutrition Facts

Package Weight 9 oz/255 g
Serving Sizes 1 cup (95g)
cup
Calories 300
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 60mg 20%
Sodium 200mg 9%
Total Carbohydrate 55g 20%
Dietary Fiber 5g 18%
Sugars 0g
Protein 12g 24%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 cup of Spinach & Cheese Ravioli Filled With Spinach & A Four-cheese Blend are 75% in carbs, 9% in fat, and 16% in protein.

carbs: 75%
fat: 9%
protein: 16%

Carbs to Weight Ratio

The carbs to weight ratio of Spinach & Cheese Ravioli Filled With Spinach & A Four-cheese Blend is 58%.

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 Spinach & Cheese Ravioli Filled With Spinach & A Four-cheese Blend is estimated to be 26%.

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

Durum Wheat Flour, Ricotta Cheese (Pasteurized Whole Milk, Vinegar, Salt), Spinach, Eggs, Water, Bread Crumbs (Wheat Flour, Sugar, Yeast, Salt, Expeller Pressed Canola Oil), Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose), Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose), Romano Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose), Sea Salt, Spinach Powder, Garlic, Canola Oil, Black Pepper, Nutmeg.

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