SPINACH & SPRING ONION Creamy Ravioli
Prefix 800 was issued by GS1 Italy. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 202 kcal | 10% |
| Total fat | 5.4 g | 7% |
| Saturated fat | 5.2 g | 26% |
| Total carbohydrate | 30.8 g | 11% |
| Total sugars | 2.1 g | — |
| Dietary fiber | 4.6 g | 16% |
| Protein | 5.3 g | 11% |
| Sodium | 0.40 g | 17% |
Open Food Facts, ODbL, record updated October 28, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
PASTA 50%: Durum Wheat Semolina, Water, Sunflower Oil, Concentrate Carrot Juice. FILLING 50% Spinach 29%, Vegan Speciality (Water, Modified Starch, Coconut Oil, Acidity Regulator: Citric Acid, Salt, Calcium Carbonate, Flavourings, Stabiliser: Tara Gum, B-carotene, Vitamin B12), Dried Potato, Water, Sunflower Oil, Corn Flour, Vegetable Fibre (Chicory, Pea), Spring Onion 2.2%, Wild Garlic, Basil, Salt, Garlic, Natural Flavouring, Nutmeg, Black Pepper. ALLERGENS:
- E14XXModified StarchEmulsifier · Stabilizer · Thickener
- E170Calcium carbonates
- E170iCalcium carbonateColor · Stabilizer
- E330Citric acidAntioxidant · Sequestrant
- E417Tara gumStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
In its category
49% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pastas” →
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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