Nutri-Score C
Tortellini ricotta & épinards

Tortellini Ricotta & Spinach

Giovanni Rana, Rana

Barcode
8001665714372
Quantity
250 g
Serving
100g
English

Something off in this translation?

257 kcal

Energy / 100 g

9 g

Protein / 100 g

35 g

Carbs / 100 g

7.8 g

Fat / 100 g

Nutrition — per 100 g

Energy 257 kcal / 1081 kJ
Macronutrients
Protein 9 g
Carbohydrates 35 g
Fat 7.8 g
Sugars 5.6 g
Fiber 5.5 g
Fats
Saturated fat 2.5 g
Minerals
Sodium 440 mg
Salt 1.1 g
Other
Added sugars 0 g

Ingredients

Filling 53%: ricotta 35% (whey, milk, salt), spinach 20%, vegetable fibres (corn and potato), sunflower oil, breadcrumbs (soft wheat flour, water, salt, yeast), whey powder, mascarpone cheese, starches, potato flakes, garlic, nutmeg, natural flavourings (contain milk, wheat), salt), Pasta 47% (soft wheat flour, eggs 30%, durum wheat semolina)

Allergens

Eggs Gluten Milk

May contain: Tree nuts

FOR DEVELOPERS

Get this product via the API

curl "https://foodbase.dev/v1/foods/5080a890-35f9-10de-9cab-4bd4bc452f19" \
  -H "X-API-Key: YOUR_API_KEY"
Get a free API key Open the docs ↗
AI

AI analysis

Fresh tortellini with a ricotta and spinach filling, in an egg and wheat pasta. It provides 257 kcal per 100 g, with 35 g carbohydrates, 9 g protein, 7.8 g fat (2.5 g saturated), 5.6 g sugars, 5.5 g fibre and 1.1 g salt.

Good points

  • Source of fibre (5.5 g per 100 g)
  • Source of protein (9 g per 100 g, 14% of energy)

Allergens

Contains: gluten, eggs, milk. May contain: nuts.

Vegan: nodeclared allergenVegetarian: ?Gluten-free: nodeclared allergenLactose-free: nodeclared allergen

Processing: Ultra-processed (NOVA 4)

Per serving (100 g): 257 kcal · 7.8 g fat · 2.5 g saturated fat · 5.6 g sugars · 1.1 g salt · 9 g protein

AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.

✓ Up to date — this analysis is current for this product's data.

Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL