Bowls Ravioli, Spinach & Ricotta Cheese, Spinach & Ricotta Cheese
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UPC Code
042272011292
Data Source
USDA
Package Weight
8.5 oz/241 g
Serving Sizes
1 bowl (241g)
Calories
299
Total Fat
8g
10%
Saturated Fat
2.5g
13%
Cholesterol
10mg
3%
Sodium
781mg
34%
Total Carbohydrate
46g
17%
Dietary Fiber
4.1g
15%
Sugars
6g
Protein
9g
18%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 bowl of Bowls Ravioli, Spinach & Ricotta Cheese, Spinach & Ricotta Cheese are
63% in carbs, 25% in fat, and 12% in protein.
carbs:
63%
fat:
25%
protein:
12%
Carbs to Weight Ratio
The carbs to weight ratio of Bowls Ravioli, Spinach & Ricotta Cheese, Spinach & Ricotta Cheese is 19%.
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 Bowls Ravioli, Spinach & Ricotta Cheese, Spinach & Ricotta Cheese 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
Ravioli Pasta (Filtered Water, Organic Unbleached Wheat Flour, Organic Semolina Flour, Organic Spinach, Ricotta Cheese [Pasteurized Whey, Pasteurized Part Skim Milk, Vinegar, Salt], Organic Onions, Organic Extra Virgin Olive Oil, Parmesan Cheese [Pasteurized Part-skim Milk, Culture, Salt, Enzymes (Without Animal Enzymes Or Rennet)], Nutritional Yeast, Sea Salt, Spices, Black Pepper), Organic Diced Tomatoes, Filtered Water, Organic Onions, Organic Carrots, Organic Extra Virgin Olive Oil, Parmesan Cheese (Pasteurized Part-skim Milk, Culture, Salt, Enzymes [Without Animal Enzymes Or Rennet]), Sea Salt, Organic Cane Sugar, Organic Garlic.
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