beef ravioli
Prefix 935 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 | 84 kcal | 4% |
| Fat | 1.5 g | 2% |
| of which saturates | 0.30 g | 1% |
| Carbohydrate | 14.3 g | 5% |
| of which sugars | 1.7 g | 2% |
| Protein | 3.7 g | 7% |
| Sodium | 0.20 g | 9% |
Open Food Facts, ODbL, record updated 7 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Napolitana Sauce (60%) [Water, Tomato (Tomato, Tomato Juice, Acidity Regulator (330), Firming Agent (509)), Tomato Paste, Onion, Carrot, Thickener (1422), Garlic, Sugar, Yeast Extracts Salt, Natural Flavour, Spices, Herbs], Ravioli (39%) [Water, Durum Wheat Semolina, Beef, Bread Crumb (Wheat), Onion, Carrot, Celery, Cheese (Milk), Vegetable Oil, Red Wine (Preservative (Sulphites), Processing Aids (Milk, Egg)), Salt, Natural Flavour, Spices, Herbs]. Topping (1%) [Cheese (Milk), Bread Crumb (Wheat), Parsley).
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E330Citric acidAntioxidant · Sequestrant
- E509Calcium chlorideStabiliser · Thickener · Coagulant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Meat ravioli”: 4.10 kg CO₂e per kg of product (closest product in Agribalyse).
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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