Ravioli
Prefix 007 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 | 78 kcal | 4% |
| Total fat | 1.4 g | 2% |
| Saturated fat | 0.59 g | 3% |
| Total carbohydrate | 13.6 g | 5% |
| Total sugars | 3.1 g | — |
| Dietary fiber | 0.71 g | 3% |
| Protein | 2.8 g | 6% |
| Sodium | 0.31 g | 13% |
Open Food Facts, ODbL, record updated September 3, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Tomato puree (water, tomato paste), water, enriched flour (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), crackermeal (wheat flour enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), beef, high fructose corn syrup, salt, food starch-modified, carrots, textured soy protein (soy flour, caramel color, potassium chloride, natural flavor, dehydrated onion, citric acid, enzyme modified cheddar cheese (cheddar cheese [pasteurized milk, cheese cultures, salt, enzymes]), disodium phosphate, sodium citrate, spice extract. Contains: milk, soy, wheat.
- E150cAmmonia caramelColor
- E330Citric acidAntioxidant · Sequestrant
- E339iiDisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Meat ravioli”: 4.10 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.