Ricotta & romano cheeses with black pepper & parsley cheese ravioli, ricotta & romano cheeses with black pepper & parsley
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 | 200 kcal | 10% |
| Total fat | 5.6 g | 7% |
| Saturated fat | 2.8 g | 14% |
| Total carbohydrate | 30.0 g | 11% |
| Total sugars | 2.2 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 7.8 g | 16% |
| Sodium | 0.34 g | 15% |
Open Food Facts, ODbL, record updated April 23, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Dough (gluten free flour [corn starch, rice flour, potato starch, skim milk powder, milk protein, guar gum, dextrose, hydroxypropylmethyl cellulose], water, dried whole eggs), ricotta cheese (pasteurized whey, pasteurized milk, cream vinegar, salt, xanthan gum, locust bean gum, guar gum), water, modified corn starch, salt, romano cheese (pasteurized sheep's and cow's milk, rennet, salt, cheese cultures, enzymes), dried whole eggs, black pepper, parsley.
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabilizer · 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
49% 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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