Ravioli di Manzo al Sugo
Chef Boyardee
- Barcode
- 0064144043156
- Quantity
- 425 g
- Serving
- 1 can (425 g)
Something off in this translation?
75.29 kcal
Energy / 100 g
2.12 g
Protein / 100 g
12.24 g
Carbs / 100 g
1.88 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 75.29 kcal / 315 kJ |
| Macronutrients | |
|---|---|
| Protein | 2.12 g |
| Carbohydrates | 12.24 g |
| Fat | 1.88 g |
| Sugars | 1.18 g |
| Fiber | 0.47 g |
| Alcohol | 0 g |
| Starch | 0 g |
| Polyols | 0 g |
| Fats | |
| Saturated fat | 0.59 g |
| Trans fat | 0 g |
| Monounsaturated fat | 0 g |
| Polyunsaturated fat | 0 g |
| Cholesterol | 2.35 mg |
| Minerals | |
| Sodium | 318 mg |
| Salt | 0.79 g |
| Calcium | 7.06 mg |
| Iron | 0.87 mg |
| Potassium | 54.12 mg |
| Magnesium | 0 mg |
| Zinc | 0 mg |
| Phosphorus | 0 mg |
| Manganese | 0 mg |
| Copper | 0 mg |
| Selenium | 0 µg |
| Iodine | 15.91 µg |
| Vitamins | |
| Vitamin A | 0 IU |
| Vitamin C | 0 mg |
| Vitamin D | 0 IU |
| Vitamin E | 0 mg |
| Vitamin B1 (thiamin) | 0.07 mg |
| Vitamin B2 (riboflavin) | 0.01 mg |
| Vitamin B6 | 0.06 mg |
| Vitamin B9 (folate) | 21.49 µg |
| Vitamin B12 | 0 µg |
| Niacin (B3) | 0.31 mg |
| Pantothenic acid (B5) | 0.14 mg |
| Other | |
| Added sugars | 0.71 g |
Ingredients
Water, Tomato puree (water, tomato paste), Enriched wheat flour, Toasted wheat crumbs, Beef, Sugars (sugar/glucose-fructose), Salt, Modified corn starch, Soybean oil, Carrots, Textured vegetable protein (soy flour, soy protein concentrate, caramel), Dehydrated onion, Processed cheese spread, Caramel, Citric acid, Spice extracts.
Ingredients aren't available in Italiano for this product — showing the original.
Allergens
Get this product via the API
curl "https://foodbase.dev/v1/foods/8193be9a-9bef-197c-d41c-ccb20f2c5497" \
-H "X-API-Key: YOUR_API_KEY"AI analysis
A plain-language summary — nutrition highlights, warnings, diet compatibility and processing level — generated from this product's data.
Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL