Mac N Cheese Ravioli
Prefix 406 was issued by GS1 Germany. 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 | 9.0 g | 12% |
| Saturated fat | 4.0 g | 20% |
| Total carbohydrate | 35.0 g | 13% |
| Total sugars | 7.0 g | — |
| Dietary fiber | 3.0 g | 11% |
| Protein | 12.0 g | 24% |
| Sodium | 0.63 g | 27% |
Open Food Facts, ODbL, record updated September 4, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
ricotta cheese (pasteurized whey, milk, cream, vinegar, salt), enriched durum wheat semolina (semolina, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, cheddar cheese (cultured milk, salt, enzymes, annatto [color]), pasteurized process cheddar cheese (cheddar cheese [cultured milk, salt, enzymes], water, cream, sodium phosphate, salt, sodium alginate, apocarotenal [color]), whole milk, contains 2% or less of: bread crumbs (wheat flour, yeast, salt), salt, butter (cream, salt), modified corn starch, whey protein concentrate, nonfat dry milk, disodium phosphate, lactic acid, annatto [color], enzymes, turmeric [color], citric acid, yeast extract, natural flavor, maltodextrin, xanthan gum, guar gum, egg, wheat flour
- E160bAnnattoColor
- E160eBeta-apo-8′-carotenal (c30)Color
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E339iiDisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabilizer · Thickener
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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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