Tri-Color Three Cheese Tortellini
Prefix 409 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 | 280 kcal | 14% |
| Total fat | 7.0 g | 9% |
| Saturated fat | 4.0 g | 20% |
| Total carbohydrate | 40.0 g | 15% |
| Total sugars | 1.0 g | — |
| Dietary fiber | 3.0 g | 11% |
| Protein | 12.0 g | 24% |
| Sodium | 0.29 g | 13% |
Open Food Facts, ODbL, record updated August 29, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
PASTA: WHEAT FLOUR, WATER, EGGS, TOMATO PASTE, SPINACH POWDER, ANNATTO OIL, BETA-CAROTENE FILLING: ASIAGO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), RICOTTA CHEESE (WHEY, VINEGAR, SALT), MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), CRACKER MEAL (WHEAT FLOUR), PARMESAN FLAVOR ([GRANULAR CHEESE AND PARMESAN CHEESE (PASTEURIZED MILK, CULTURES, SALT, ENZYMES), WATER, SALT, NATURAL FLAVOR, CITRIC ACID], SEA SALT, CANOLA OIL, YEAST EXTRACT, ORGANIC BUTTER (CREAM), SWEET CREAM, SUGAR, WATER, ORGANIC ONION POWDER, ORGANIC GARLIC POWDER, NATURAL FLAVOR), PARMESAN CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), ROMANO CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), WATER, CANOLA OIL, PARSLEY, SEA SALT, BLACK PEPPER.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
31% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Tortellini” →
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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