Ricotta & spinach striped jumbo ravioli
Prefix 000 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 |
|---|---|---|
| Calories | 226 kcal | 11% |
| Total fat | 8.7 g | 11% |
| Saturated fat | 5.2 g | 26% |
| Total carbohydrate | 27.0 g | 10% |
| Total sugars | 2.6 g | — |
| Dietary fiber | 1.7 g | 6% |
| Protein | 10.4 g | 21% |
| Sodium | 0.29 g | 12% |
Open Food Facts, ODbL, record updated October 4, 2024 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Filling (ricotta cheese [whey, milk, bacterial culture, salt, citric acid], spinach, oat fiber, parmesan cheese [milk, bacterial culture, salt, lipase, microbial enzymes], romano cheese [milk, bacterial culture, salt, microbial enzymes, lipase], salt, liquid whole eggs, spices), pasta (enriched durum wheat semolina [niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid], liquid whole eggs, enriched wheat flour [niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid], water, spinach powder).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Wegmans Food Markets, Inc.
Open Food Facts, ODbL
In its category
53% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Ravioli with ricotta and spinach” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
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: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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