FIVE CHEESE tortelloni
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 | 270 kcal | 14% |
| Total fat | 8.0 g | 10% |
| Saturated fat | 5.0 g | 25% |
| Total carbohydrate | 37.0 g | 13% |
| Total sugars | 3.0 g | — |
| Dietary fiber | 3.0 g | 11% |
| Protein | 13.0 g | 26% |
| Sodium | 0.51 g | 22% |
Open Food Facts, ODbL, record updated October 23, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
ricotta (whey, milk, cream, vinegar), parmigiano reggiano cheese (cow's milk, salt, rennet), mascarpone cheese (pasteurized milk, pasteurized cream), mozzarella cheese (pasteurized cultured milk, salt, enzymes), breadcrumbs (wheat flour, yeast, salt), chicory root fiber, pecorino romano cheese (cultured sheep's milk, salt, rennet), cornstarch, potato fiber, potato starch, dehydrated potatoes, vegetable fiber, natural flavors, pasta (semolina, eggs, water)
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cooked fresh pasta stuffed with cheese and vegetables”: 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.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
