Butternut squash, ravioli
Prefix 019 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 | 193 kcal | 10% |
| Total fat | 2.1 g | 3% |
| Saturated fat | 1.1 g | 5% |
| Total carbohydrate | 37.1 g | 14% |
| Total sugars | 2.9 g | — |
| Dietary fiber | 2.1 g | 8% |
| Protein | 7.1 g | 14% |
| Sodium | 0.39 g | 17% |
Open Food Facts, ODbL, record updated June 1, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Dough: enriched wheat flour, water, egg, egg white, beta-carotene (color). Filling: butternut squash, breadcrumbs, dextrose, salt, yeast, vegetable oil, brown sugar, milk, parmesan cheese, butter, modified food starch, spices, sherry wine powder.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
18% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pasta dishes” →
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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