Ricotta & Spinach Agnolotti
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 | 208 kcal | 10% |
| Fat | 4.1 g | 6% |
| of which saturates | 1.6 g | 7% |
| Carbohydrate | 33.3 g | 11% |
| of which sugars | 1.1 g | 1% |
| Fibre | 2.2 g | 7% |
| Protein | 8.1 g | 16% |
| Sodium | 0.40 g | 18% |
Open Food Facts, ODbL, record updated 29 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Australian flour (48%) (wheat flour, durum wheat semolina), water, breadcrumbs (wheat flour, salt, emulsifier (471), yeast, sugar, vegetable oil), ricotta cheese (11%) (whey (milk), milk, salt, acidity regulators (260, 270)), spinach (3%), egg, canola oil, parmesan cheese (1%) (milk), milk solids, butter (milk), salt, nutmeg.
- E260Acetic acidPreservative
- E270Lactic acid
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: 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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