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BUTTERNUT SQUASH & SAGE RAVIOLI

Frozen Dinners & Entrees Pinnacle Foods Group LLC Branded
122 Calories
5.1g Protein
17.7g Carbs
3.5g Fat
1.2g Fiber
Nutrition Facts
Serving Size 100 g
Calories 122
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 1.6g 8%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 251mg 11%
Total Carbohydrate 17.7g 6%
Dietary Fiber 1.2g 4%
Total Sugars 2.4g
Protein 5.1g 10%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value 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.

Macronutrients

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Protein 5.1g 19%
Carbs 17.7g 67%
Fat 3.5g 14%

Minerals

Nutrient Amount % DV
Sodium, Na 251 MG 11%

About BUTTERNUT SQUASH & SAGE RAVIOLI

BUTTERNUT SQUASH & SAGE RAVIOLI is a moderate-calorie food with 122 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 5.1g of protein, 17.7g of carbohydrates, and 3.5g of fat. It also contributes 1.2g of dietary fiber per serving. This food belongs to the Frozen Dinners & Entrees category.

Ingredients

BUTTERNUT SQUASH RAVIOLI (WHEAT FLOUR, WATER, RICOTTA CHEESE [WHEY, MILK, DISTILLED VINEGAR, CARRAGEENAN], BUTTERNUT SQUASH, EGG, PARMESAN CHEESE [CULTURED MILK, SALT, ENZYMES], LOW MOISTURE PART SKIM MOZZARELLA CHEESE [CULTURED MILK, SALT, ENZYMES], EVAPORATED CANE JUICE+, BREAD CRUMBS [WHEAT FLOUR, SUGAR, YEAST, SALT], HONEY, CORN STARCH, SALT, SPICES), WATER, FIRE-ROASTED TOMATOES, KALE, ONIONS, CORN STARCH, EXTRA VIRGIN OLIVE OIL, VEGETABLE BASE (COOKED VEGETABLES [CARROT, CELERY, ONIONS], SUGAR, SALT, CORN OIL, YEAST EXTRACT, FLAVORINGS), PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES), LEMON JUICE FROM CONCENTRATE (WATER, CONCENTRATED LEMON JUICE), SEA SALT, SAGE, ROASTED GARLIC PUREE, THYME.

Calorie Breakdown

At 122 calories per 100 grams, BUTTERNUT SQUASH & SAGE RAVIOLI gets 17% of its calories from protein, 58% from carbohydrates, and 26% from fat. This is moderate, similar to many lean proteins and whole grains.

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