Aubergine Parmigiana Ravioli
Prefix 789 was issued by GS1 Brasil. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 189 kcal | 9% |
| Fat | 5.2 g | 7% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 26.4 g | 10% |
| of which sugars | 2.0 g | 2% |
| Protein | 8.3 g | 17% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Egg Pasta Filled with Aubergine, Tomato & Parmesan INGREIDENTS: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Free Range Egg (30%), Durum Wheat Flour, Salt, Water. Filling (50%): Aubergine (41%), Tomato (4%), Mozzarella (Milk), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme) (7%), Basil, Oil, Potato Flakes (emulsifier: E471), Garlic, Salt, Black Pepper..
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Fresh pasta stuffed with vegetables”: 2.65 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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