Click to Print
Nutrition Facts for Eat Well - Cheese Ravioli With Kale Pesto Sauce
Nutrition Facts
Serving Size
Whole Recipe (255g)
Calories370
% Daily Value *
Total Fat 14g18%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 63.7mg21%
Sodium 599.3mg25%
Total Carbohydrate 45g16%
Dietary Fiber 2g7%
Total Sugars 9g18%
Includes --g Added Sugars--%
Protein 14g28%
Vitamin C 0mg0%
Vitamin D --mcg--%
Iron 1.4mg8%
Calcium 198.9mg15%
Potassium --mg--%
Phosphorus --mg--%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Missing data "--" is set to equal 0. Totals may be higher than shown.
Ingredients: Cheese Ravioli [enriched Durum Flour (Durum Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Part Skim Ricotta Cheese (Whey, Cream, Vinegar, Carrageenan), Whole Eggs, Cream Cheese Powder [cream Cheese (Cream, Milk, Skim Milk, Dried Whey, Cheese Cultures, Salt, Enzymes), Dried Whey, Natural Flavor, Tocopherols], Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Romano Cheese Made From Cow's Milk (Pasteurized Cultured Milk, Salt, Enzymes), Modified Corn Starch, Salt, Garlic Powder, Dehydrated Parsley Flakes), Nonfat Milk (Fat Free Milk, Nonfat Milk Solids, Vitamin A Palmitate, Vitamin D3), Water, Tomatoes, Kale, Basil Pesto Sauce [basil, Canola Oil, Water, Parmesan Cheese (Part Skim Cow's Milk, Cheese Culture, Salt, Enzymes), Granulated Garlic, Salt], Onion, Parmesan Cheese (Pasteurized Cultured Milk, Enzymes, Salt), Basil, Cream (Cream, Carrageenan), Enriched Wheat Flour (Bleached Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Lower Sodium Sea Salt (Sea Salt, Potassium Chloride, Magnesium Salts), Parmesan Cheese Flavor [granular And Parmesan Cheeses (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Water, Salt, Lactic Acid, Citric Acid], Soybean Oil, Garlic Powder, Soy Lecithin, Spices.
UPC: 5051379090197
Created with MyFoodData.com