Ricotta & Spinach Agnolotti
Prefix 933 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 248 kcal | 12% |
| Fat | 4.9 g | 7% |
| of which saturates | 2.5 g | 10% |
| Carbohydrate | 37.1 g | 12% |
| of which sugars | 1.3 g | 1% |
| Fibre | 4.9 g | 16% |
| Protein | 11.0 g | 22% |
| Sodium | 0.20 g | 9% |
Open Food Facts, ODbL, record updated 7 April 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Durum Wheat Semolina, Water, Free Range Egg, Ricotta Cheese, Spinach, Wheat Fibre, Mascarpone Cheese, Milk, Cream, Acidity Regulator (270), Emulsifier (471), Acidity Regulator (330), Canola Oil, Breadcrumbs, Wheat Flour, Water, Salt, Yeast, Grana Padano Cheese, Milk, Salt, Starter Culture, Animal Rennet, Lysozyme, Tapioca Starch, Salt, Whey Powder
- E1105LysozymePreservative
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pasta stuffed with cheese”: 3.62 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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