Cheese Ravioli
Prefix 068 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 | 218 kcal | 11% |
| Total fat | 4.6 g | 6% |
| Saturated fat | 1.8 g | 9% |
| Total carbohydrate | 32.7 g | 12% |
| Total sugars | 0.91 g | — |
| Dietary fiber | 1.8 g | 7% |
| Protein | 10.9 g | 22% |
| Sodium | 0.16 g | 7% |
Open Food Facts, ODbL, record updated January 8, 2024 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
DOUGH MIXTURE (ENRICHED DURUM WHEAT FLOUR [DURUM FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, EGG WHITES),CHEESE MIXTURE (RICOTTA CHEESE [MILK, WHEY, CREAM, VINEGAR, SALT], EGG WHITES, ROMANO CHEESE [SHEEP'S MILK, RENNET, SALT], WATER, SEA SALT, WHITE PEPPER).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
15% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cheese ravioli” →
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.
Climate impact
Reference value for the category “Pasta stuffed with cheese”: 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
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