Breaded Cheese Ravioli
Packaged product Bread and Baked Goods Perfect Pasta Inc.
Breaded Cheese Ravioli contains 221 kcal per 100 g. A serving, 5, rot fried raviols, 113 g (113 g) provides about 250 kcal.
Roughly 51% of its calories come from carbohydrates, with 30% from fat and 20% from protein (estimated with general energy factors).
That is close to the median for bread and baked goods on FoodFactly (219 kcal per 100 g).
100 g provides 14% of the Daily Value for calcium and 12% of the Daily Value for Vitamin A.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 221 kcal | |
| Total fat L | 7.1 g | 9% |
| Saturated fat L | 4 g | 20% |
| Trans fat L | 0 g | |
| Cholesterol L | 58 mg | 19% |
| Sodium L | 257 mg | 11% |
| Total carbohydrates L | 27.4 g | 10% |
| Dietary fiber L | 0.9 g | 3% |
| Total sugars L | 0 g | |
| Protein L | 10.6 g | 21% |
| Vitamin A L | 106 µg | 12% |
| Vitamin C L | 0 mg | 0% |
| Calcium L | 177 mg | 14% |
| Iron L | 0.96 mg | 5% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 20%
- Carbohydrates 51%
- Fat 30%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein10.6 gabove the median for bread and baked goods (median 9.1 g)
- Fiber0.9 gbelow the median for bread and baked goods (median 1.2 g)
- Sugars0 gin the lowest quarter of bread and baked goods (median 1.8 g)
- Fat7.1 gbelow the median for bread and baked goods (median 8.7 g)
- Saturated fat4 gabove the median for bread and baked goods (median 2.5 g)
- Sodium257 mgin the lowest quarter of bread and baked goods (median 484 mg)
- Protein per 100 kcal4.8 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Other components (1)
| Vitamin A, IU L | 354 IU |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 221 kcal | 221 kcal |
| Protein | 10.6 g | 10.6 g |
| Carbohydrates | 27.4 g | 27.4 g |
| Fat | 7.1 g | 7.1 g |
| Fiber | 0.9 g | 0.9 g |
| Sugars | 0 g | 0 g |
| Sodium | 257 mg | 257 mg |
Product details
- Brand
- Perfect Pasta Inc.
- Barcode
- 0097137306365
- Label serving
- 5 (ROT FRIED) RAVIOLS (113 g)
- Category
- Frozen foods
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Durum wheat flour (enriched with iron (ferrous sulfate) and b vitamins (niacin, thiamin, riboflavin, folic acid)), whole milk ricotta cheese (sweet whey, whole milk, sweet cream, culture, vinegar and salt), whole egg, mozzarella cheese (pasteurized part skim milk, cheese culture, salt, enzymes), water, bread crumbs (wheat flour, sugar, canola oil, salt, yeast), half & half (milk, cream), romano cheese (pasteurized cow's milk, cheese cultures, salt, enzymes, powdered cellulose added to prevent caking), flour blend (yellow corn flour, wheat flour soybean oil, extractives of turmeric and paprika), parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes, powdered cellulose added to prevent caking), parsley, salt, black pepper.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourEggSaltMilkVinegarSugarRapeseed (canola) oilYeastCream
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2067477. License: CC0 1.0 (U.S. public domain). Source record dated July 14, 2017. Imported November 6, 2026.
- Open Food Facts, record 0097137306365. License: ODbL 1.0 (Open Food Facts). Source record dated April 22, 2020. Imported November 6, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.