Spicy sausage italian style jumbo ravioli, spicy sausage
Prefix 001 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 | 245 kcal | 12% |
| Total fat | 10.1 g | 13% |
| Saturated fat | 4.3 g | 22% |
| Total carbohydrate | 28.8 g | 10% |
| Total sugars | 1.4 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 10.8 g | 22% |
| Sodium | 0.32 g | 14% |
Open Food Facts, ODbL, record updated April 23, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Extra fancy durum flour (enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), spicy italian sausage (pork, spices, salt, water, sugar, paprika, garlic powder, flavorings, oleoresin paprika), water, whole milk mozzarella cheese (pasteurized milk, cultures, salt, enzymes, cellulose [added to prevent caking]), red peppers, liquid pasteurized whole eggs, bread crumbs (wheat flour, sugar, yeast, salt), oat fiber, romano cheese (pasteurized sheep's milk, culture, rennet, salt), onions, modified corn starch, tomato powder, ground fennel, rosemary extract, liquid paprika (oleoresin paprika, soybean oil), crushed red pepper.
- E160cPaprika extractColor
- E392Extracts of rosemary
- E460CelluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
CULINARY TOURS
Open Food Facts, ODbL
In its category
26% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pastas” →
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.
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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