Saltie Public Food Database

Butternut Squash & Sage Ravioli

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Brand Evol.
UPC Code 891627011544
Data Source USDA

Nutrition Facts

Package Weight 18 oz
Serving Sizes 0.5 bag (255g)
bag
Calories 311
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 51mg 17%
Sodium 640mg 28%
Total Carbohydrate 44.9g 16%
Dietary Fiber 3.1g 11%
Sugars 6g
Protein 13g 26%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.5 bag of Butternut Squash & Sage Ravioli are 57% in carbs, 26% in fat, and 17% in protein.

carbs: 57%
fat: 26%
protein: 17%

Carbs to Weight Ratio

The carbs to weight ratio of Butternut Squash & Sage Ravioli is 18%.

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 Butternut Squash & Sage Ravioli is estimated to be 74%.

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

Butternut Squash Ravioli (Wheat Flour, Water, Ricotta Cheese [Whey, Milk, Distilled Vinegar, Carrageenan], Butternut Squash, Egg, Parmesan Cheese [Cultured Milk, Salt, Enzymes], Low Moisture Part Skim Mozzarella Cheese [Cultured Milk, Salt, Enzymes], Evaporated Cane Juice+, Bread Crumbs [Wheat Flour, Sugar, Yeast, Salt], Honey, Corn Starch, Salt, Spices), Water, Fire-roasted Tomatoes, Kale, Onions, Corn Starch, Extra Virgin Olive Oil, Vegetable Base (Cooked Vegetables [Carrot, Celery, Onions], Sugar, Salt, Corn Oil, Yeast Extract, Flavorings), Parmesan Cheese (Cultured Milk, Salt, Enzymes), Lemon Juice From Concentrate (Water, Concentrated Lemon Juice), Sea Salt, Sage, Roasted Garlic Puree, Thyme.

Also by Evol.

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