RAVIOLI MUSHROOM
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 140 MG | 11% | |
| Iron, Fe | 1.7 MG | 9% | |
| Sodium, Na | 467 MG | 20% |
Nutrition Highlights
- Good source of dietary fiber (2.8g per 100g).
- Good source of Sodium, Na (20% DV).
About RAVIOLI MUSHROOM
RAVIOLI MUSHROOM is a calorie-dense food with 262 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 8.4g of protein, 34.6g of carbohydrates, and 8.4g of fat. It also contributes 2.8g of dietary fiber per serving. This food belongs to the Pasta by Shape & Type category.
Ingredients
MUSHROOM, SEASONING ( WATER, SUNFLOWER OIL, CASEIN, POTATO STARCH, SALT), RICOTTA (WHEY, WHOLE MILK CREAM, VINEGAR), HEAVY CREAM (CREAM), CORNSTARCH, JERUSALEM ARTICHOKE, PARMESAN CHEESE(PASTEURIZED CULTURED COW'S MILK, SALT, ENZYMES), MASCARPONE CHEESE (PASTEURIZED MILK, CREAM, CITRIC ACID), WHEY, BREAD CRUMBS (WHEAT FLOUR, SUGAR, CANOLA OIL, SALT, YEAST),2% OR LESS OF DEHYDRATED ONION, NATURAL FLAVORS, BLACK PEPPER, MOZZARELLA CHEESE (PASTEURIZED CULTURED MILK, SALT AND ENZYMES), NONFAT DRY MILK, ONION, PARMESAN CHEESE POWDER (PARMESAN CHEESE (PASTEURIZED CULTURED MILK, SALT, ENZYMES) AND DISODIUM PHOSPHATE), SALT, SUNFLOWER OIL, VEGETABLE FIBER, WHITE WINE, YEAST EXTRACT), PASTA (DURUM FLOUR, WHOLE EGGS, SEMOLINA, WATER).
Dietary Information
Notable micronutrients in RAVIOLI MUSHROOM include Sodium, Na (20% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 262 calories per 100 grams, RAVIOLI MUSHROOM gets 13% of its calories from protein, 53% from carbohydrates, and 29% from fat. This is moderately high, similar to many cooked grains and dairy products.
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