Gluten free portobello and cheese 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 | 244 kcal | 12% |
| Total fat | 5.9 g | 8% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 38.5 g | 14% |
| Total sugars | 3.7 g | — |
| Dietary fiber | 1.5 g | 5% |
| Protein | 6.7 g | 13% |
| Sodium | 0.31 g | 14% |
Open Food Facts, ODbL, record updated January 31, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
WHOLE ANCIENT GRAIN FLOUR BLEND (MILLET, SORGHUM, AMARANTH, TEFF, TAPIOCA STARCH, POTATO STARCH, WHOLE EGG POWDER, SUGAR, XANTHAN GUM, SEA SALT), WATER, CHEESE BLEND (RICOTTA, PARMESAN, ROMANO), PORTOBELLO MUSHROOMS, ONION, EGG WHITES, GARLIC, BUTTER, BLACK PEPPER, EXTRA VIRGIN OLIVE OIL, ROSEMARY. CONTAINS: MILK, EGG.
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pasta with cheese sauce”: 3.62 kg CO₂e per kg of product.
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.