Spinach and Ricotta Cannelloni
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 120 kcal | 6% |
| Fat | 6.3 g | 9% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 10.8 g | 4% |
| of which sugars | 1.8 g | 2% |
| Fibre | 1.0 g | — |
| Protein | 4.5 g | 9% |
| Salt | 0.68 g | 11% |
Open Food Facts, ODbL, record updated 10 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Whole Milk, Tomatoes (17%), Spinach (17%), Cooked Egg Pasta (11%) (Durum Wheat Semolina, Water, Pasteurised Egg), Water, Full Fat Soft Cheese (Milk), Ricotta Cheese (Milk) (4%), Extra Mature Cheddar Cheese (Milk) (3.5%), Rapeseed Oil, Cornflour, Mature Cheddar Cheese (Milk), Wheatflour, Onions, Salt, Garlic Purée, Lemon Zest, Basil, Ground Spices (Coarse Black Pepper, Nutmeg, White Pepper), Oregano, Yeast, Ground Bay Leaves.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 20 March 2026 | £4.00 | Grimsby |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
Climate impact
Reference value for the category “Cannelloni with cooked vegetables and goat cheese”: 3.23 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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