Ricotta & spinach ravioli
Prefix 004 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 | 333 kcal | 17% |
| Total fat | 8.9 g | 11% |
| Saturated fat | 3.9 g | 19% |
| Total carbohydrate | 55.6 g | 20% |
| Total sugars | 4.4 g | — |
| Dietary fiber | 3.3 g | 12% |
| Protein | 10.0 g | 20% |
| Sodium | 0.76 g | 33% |
Open Food Facts, ODbL, record updated October 10, 2021 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Egg pasta: durum wheat semolina, egg, water, acidity regulator: lactic acid. filling: breadcrumbs (flour of soft wheat, water, brewer's yeast, salt), ricotta cheese (whey of milk, cream, salt), palm oil, milk whey powder, spinach, onion, salt, acidity regulator: sodium lactate and lactic acid, natural flavor, yeast extract, dehydrated garlic, preservative: sorbic acid, nutmeg, pepper, rosemary.
- E200Sorbic acidPreservative
- E270Lactic acid
- E325sodium lactateAntioxidant · Emulsifier · Humectant · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Aldi-Benner Company
Open Food Facts, ODbL
In its category
73% 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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