Cheese Ravioli With Tomato Sauce Made With Organic Wheat & Tomatoes, Cheese With Tomato Sauce
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UPC Code
042272013593
Data Source
USDA
Package Weight
34 OZ/964 g
Serving Size
250g
Calories
300
Total Fat
11g
14%
Saturated Fat
4g
20%
Cholesterol
10mg
3%
Sodium
750mg
33%
Total Carbohydrate
40g
15%
Dietary Fiber
3g
11%
Sugars
7g
Protein
9g
18%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 250 g of Cheese Ravioli With Tomato Sauce Made With Organic Wheat & Tomatoes, Cheese With Tomato Sauce are
54% in carbs, 34% in fat, and 12% in protein.
carbs:
54%
fat:
34%
protein:
12%
Carbs to Weight Ratio
The carbs to weight ratio of Cheese Ravioli With Tomato Sauce Made With Organic Wheat & Tomatoes, Cheese With Tomato Sauce is 16%.
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 Cheese Ravioli With Tomato Sauce Made With Organic Wheat & Tomatoes, Cheese With Tomato Sauce is estimated to be 76%.
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
Cheese Ravioli (Ricotta Cheese* [Pasteurized Whey, Pasteurized Whole Milk, Vinegar, Salt], Filtered Water, Organic Unbleached Wheat Flour, Organic Unbleached Durum Wheat Semolina Flour, Parmesan Cheese* [Pasteurized Part-skim Milk, Culture, Salt, Enzymes], Organic Honey, Organic Basil, Sea Salt), Organic Tomato Puree, Filtered Water, Organic Onions, Organic Extra Virgin Olive Oil, Organic Basil, Organic Butter (Organic Cream, Salt), Parmesan Cheese* (Pasteurized Part-skim Milk, Culture, Salt, Enzymes), Sea Salt, Organic Garlic, Black Pepper.
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