Dairy & Alternatives · SOURCE-BASED NUTRITION
Restaurant, Italian, cheese ravioli with marinara sauce nutrition facts
SR Legacy
Restaurant, Italian, cheese ravioli with marinara sauce. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
NUTRITION OVERVIEW
About Restaurant, Italian, cheese ravioli with marinara sauce nutrition
Restaurant, Italian, cheese ravioli with marinara sauce is a dairy & alternatives food. It provides nutrients including Energy, Protein, Carbohydrate, by difference. Foodmanac shows calories, protein, carbohydrates, fats, vitamins and minerals based on verified nutrition data per 100 g.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 154 kcal | — |
| Protein | 7.07 g | 14.1% |
| Carbohydrate, by difference | 18.5 g | 6.7% |
| Total lipid (fat) | 5.7 g | 7.3% |
| Fiber, total dietary | 1.2 g | 4.3% |
| Total Sugars | 4.5 g | — |
| Fatty acids, total saturated | 2.56 g | 12.8% |
| Cholesterol | 26 mg | 8.7% |
| Sodium, Na | 306 mg | 13.3% |
| Potassium, K | 195 mg | 4.1% |
| Calcium, Ca | 120 mg | 9.2% |
| Iron, Fe | 0.82 mg | 4.6% |
| Magnesium, Mg | 22 mg | 5.2% |
| Phosphorus, P | 121 mg | 9.7% |
| Zinc, Zn | 0.74 mg | 6.7% |
| Copper, Cu | 0.09 mg | 9.6% |
| Manganese, Mn | 0.19 mg | 8.1% |
| Selenium, Se | 20.4 µg | 37.1% |
| Vitamin A, RAE | 53 µg | 5.9% |
| Vitamin E (alpha-tocopherol) | 0.47 mg | 3.1% |
| Thiamin | 0.1 mg | 8.5% |
| Riboflavin | 0.2 mg | 15.6% |
| Niacin | 1.33 mg | 8.3% |
| Pantothenic acid | 0.47 mg | 9.4% |
| Vitamin B-6 | 0.09 mg | 5.3% |
| Vitamin B-12 | 0.36 µg | 15% |
| Alanine | 0.26 g | — |
| Arginine | 0.29 g | — |
| Ash | 1.45 g | — |
| Aspartic acid | 0.55 g | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 170 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Cystine | 0.12 g | — |
| Fatty acids, total monounsaturated | 1.73 g | — |
| Fatty acids, total polyunsaturated | 0.56 g | — |
| Fatty acids, total trans | 0.12 g | — |
| Fatty acids, total trans-monoenoic | 0.1 g | — |
| Fatty acids, total trans-polyenoic | 0.03 g | — |
| Folate, total | 28 µg | — |
| Fructose | 0.9 g | — |
| Galactose | 0 g | — |
| Glucose | 1.02 g | — |
| Glutamic acid | 1.92 g | — |
| Glycine | 0.19 g | — |
| Histidine | 0.16 g | — |
| Hydroxyproline | 0 g | — |
| Isoleucine | 0.32 g | — |
| Lactose | 2.34 g | — |
| Leucine | 0.67 g | — |
| Lutein + zeaxanthin | 105 µg | — |
| Lycopene | 1,880 µg | — |
| Lysine | 0.51 g | — |
| Maltose | 0.24 g | — |
| Methionine | 0.17 g | — |
| MUFA 14:1 | 0.04 g | — |
| MUFA 15:1 | 0 g | — |
| MUFA 16:1 | 0.08 g | — |
| MUFA 16:1 c | 0.07 g | — |
| MUFA 17:1 | 0.01 g | — |
| MUFA 18:1 | 1.42 g | — |
| MUFA 18:1 c | 1.34 g | — |
| MUFA 20:1 | 0.01 g | — |
| MUFA 22:1 | 0 g | — |
| MUFA 22:1 c | 0 g | — |
| MUFA 24:1 c | 0 g | — |
| Phenylalanine | 0.36 g | — |
| Proline | 1.19 g | — |
| PUFA 18:2 | 0.45 g | — |
| PUFA 18:2 CLAs | 0.02 g | — |
| PUFA 18:2 n-6 c,c | 0.4 g | — |
| PUFA 18:3 | 0.06 g | — |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.06 g | — |
| PUFA 18:3 n-6 c,c,c | 0 g | — |
| PUFA 18:3i | 0 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:2 n-6 c,c | 0 g | — |
| PUFA 20:3 | 0.01 g | — |
| PUFA 20:3 n-3 | 0 g | — |
| PUFA 20:3 n-6 | 0 g | — |
| PUFA 20:4 | 0.01 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:4 | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 39 µg | — |
| Serine | 0.4 g | — |
| SFA 10:0 | 0.11 g | — |
| SFA 12:0 | 0.12 g | — |
| SFA 14:0 | 0.39 g | — |
| SFA 15:0 | 0.04 g | — |
| SFA 16:0 | 1.24 g | — |
| SFA 17:0 | 0.03 g | — |
| SFA 18:0 | 0.43 g | — |
| SFA 20:0 | 0.01 g | — |
| SFA 22:0 | 0 g | — |
| SFA 24:0 | 0 g | — |
| SFA 4:0 | 0.08 g | — |
| SFA 6:0 | 0.07 g | — |
| SFA 8:0 | 0.04 g | — |
| Starch | 12.7 g | — |
| Sucrose | 0 g | — |
| TFA 16:1 t | 0.01 g | — |
| TFA 18:1 t | 0.09 g | — |
| TFA 18:2 t not further defined | 0.03 g | — |
| TFA 22:1 t | 0 g | — |
| Threonine | 0.28 g | — |
| Tocopherol, beta | 0 mg | — |
| Tocopherol, delta | 0 mg | — |
| Tocopherol, gamma | 0.47 mg | — |
| Tocotrienol, alpha | 0.01 mg | — |
| Tocotrienol, beta | 0.13 mg | — |
| Tocotrienol, delta | 0 mg | — |
| Tocotrienol, gamma | 0 mg | — |
| Tryptophan | 0.13 g | — |
| Tyrosine | 0.24 g | — |
| Valine | 0.38 g | — |
| Vitamin A, IU | 413 iu | — |
| Water | 67.3 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Selenium (37.1% DV), Riboflavin (B2) (15.6% DV) and Vitamin B12 (15% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Selenium: thyroid and antioxidant defense
This amount provides 20.4 µg. Selenium supports thyroid hormone metabolism, DNA synthesis and protection from oxidative damage. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.2 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin B12: blood cells and nerves
This amount provides 0.36 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Selenium
This amount provides 20.4 µg. Selenium supports thyroid hormone metabolism, DNA synthesis and protection from oxidative damage. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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