Ravioli - Fresh Ricotta & Spinach
Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 240 kcal | — |
| Fat | 3.5 g | 5% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 40.0 g | — |
| of which sugars | 2.0 g | 2% |
| Fibre | 5.0 g | 18% |
| Protein | 10.0 g | — |
| Sodium | 0.30 g | 13% |
Open Food Facts, ODbL, record updated October 17, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
PATES: SEMOULE DE BLÉ DUR EAU FIESTTERS LIQUIDES, JAUNE D'EUF LIOUIDE. GARNITURE: FROMAGES (RICOTTA, MOZZARELLA, PARMESAN, PARMESAN REGGIANO, MASCARPONE, ROMANO (LAIT, SUBSTANCES LAITIERES MODIFIES CREME, CULTURE BACTERIENNE, SEL, GOMME DE CAROUBIER, ACIDE CITRIOUE, CHLORURE DE CALCIUM, ENZYME MICROBIENNE LIPASE, PRESURE,CARRAGHENINE), FLOCONS DE POMMES DE TERRE (POMMES DE TERRE, MONO ET DIGLYCERIDES), FIBRES DE RACINE DE CHICORE, CHAPELURE DE BLÉ GRILLE, AROME (LAIT), CREME (CREME, LAIT, GEL DE CELLULOSE, CARRAGHENINE, GOMME DE CELLULOSE), HUILE DECANOLA, SEL, EXTRAIT DE LEVURE. CONTIENT: BLE, CEUFS, LAIT. [11630]
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Ravioli with ricotta and spinach”: 3.23 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 Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.