Other · Nutrition facts

Tortellini Ricotta Épinards

280 kcal per 100 g, with 18 g protein, 43 g carbs and 3.9 g fat. Full micronutrients and serving info below.

Serving: 250.0g
High protein
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Tortellini Ricotta ÉpinardsNutri-Score CCompare
Amount

Showing values for 100 g

280 kcal
Calories
14% of a 2000 kcal day
18 g
Protein
26% of calories
43 g
Carbs
62% of calories
3.9 g
Fat
12% of calories
Macro split
Protein 26%Carbs 62%Fat 12%

Nutrition facts

per 100 g
Fiber2g7% DV
Sugar2g
Saturated fat1.8g9% DV
Sodium600mg26% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8059307994095 · Data last verified:

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8059307994095

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Common questions

How many calories are in Tortellini Ricotta Épinards?

Tortellini Ricotta Épinards by Bennati has 280 kcal per 100 g. One serving (250 g) is about 700 kcal.

How much protein is in Tortellini Ricotta Épinards?

Tortellini Ricotta Épinards contains 18 g of protein per 100 g — about 45 g per 250 g serving.

Is Tortellini Ricotta Épinards a good source of protein?

Yes — 18 g of protein per 100 g, supplying 26% of its calories. That makes it a good protein source.

Is Tortellini Ricotta Épinards low in sugar?

Yes — only 2 g of sugar per 100 g. Most of its 43 g of carbs come from starch and fiber rather than sugar.

Is Tortellini Ricotta Épinards high in sodium?

Yes — 600 mg of sodium per 100 g, about 26% of the daily value.

Why does Tortellini Ricotta Épinards have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (600 mg); points in favor come from protein (18 g). Overall that places it in band C.

How much Tortellini Ricotta Épinards is 100 calories?

About 36 g of Tortellini Ricotta Épinards equals 100 kcal.

Is Tortellini Ricotta Épinards high in sugar or fat?

Per 100 g it has 2 g sugar and 3.9 g fat (1.8 g saturated). Fat provides 12% of its calories, so portion size matters most here.

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