Saltie Public Food Database

Tortelloni Cheese ""delicato"", Mild And Creamy, Mild And Creamy

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UPC Code 877448001506
Data Source USDA

Nutrition Facts

Package Weight 12 oz/340 g
Serving Sizes 1 cup (100g)
cup
Calories 290
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 65mg 22%
Sodium 540mg 23%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 11%
Sugars 1g
Protein 10g 20%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 cup of Tortelloni Cheese ""delicato"", Mild And Creamy, Mild And Creamy are 55% in carbs, 31% in fat, and 14% in protein.

carbs: 55%
fat: 31%
protein: 14%

Carbs to Weight Ratio

The carbs to weight ratio of Tortelloni Cheese ""delicato"", Mild And Creamy, Mild And Creamy is 39%.

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 Tortelloni Cheese ""delicato"", Mild And Creamy, Mild And Creamy is estimated to be 41%.

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

Filling (Ricotta (Whey, Whole Milk, Cream, Vinegar), Seasoning (Water, Sunflower Oil, Potato Starch, Casein, Salt), Parmesan Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Bread Crumbs (Wheat Flour, Yeast, Salt), Mozzarella Cheese (Pasteurized Cultured Milk, Salt And Enzymes), Mascarpone Cheese (Pasteurized Milk, Cream, Citric Acid), Pecorino Romano Cheese (Pasteurized Cultured Sheep Milk, Rennet, Salt), Cornstarch, Chicory Root Fiber, Potato Starch, Dehydrated Potatoes, Vegetable Fiber, 2% Or Less Of Natural Flavors, Salt, Yeast Extract. Pasta (Semolina, Eggs, Water).

Also by Giovanni Rana

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