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Ravioli nutrition, glycemic index, calories, and serving size

Ravioli, cheese-filled, canned
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Ravioli

Ravioli
39 (low)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
1 cup (242 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
-2.6 (alkaline)
Calories
77
67% Vitamin A
66% Sodium
65% Folic acid (B9)
62% Lycopene
61% Copper
Explanation: The given food contains more Vitamin A than 67% of foods. Note that this food itself is richer in Vitamin A than it is in any other nutrient. Similarly, it is relatively rich in Sodium, Folic acid (B9), Lycopene, and Copper.
39

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Macronutrients chart

3% 2% 14% 81% 2%
Protein:
Daily Value: 5%
2.48 g of 50 g
5%
Fats:
Daily Value: 2%
1.45 g of 65 g
2%
Carbs:
Daily Value: 5%
13.64 g of 300 g
5%
Water:
Daily Value: 4%
80.91 g of 2,000 g
4%
Other:
1.52 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 77
% Daily Value*
2%
Total Fat 1g
5%
Saturated Fat 1g
Trans Fat g
1%
Cholesterol 3mg
13%
Sodium 306mg
5%
Total Carbohydrate 14g
4%
Dietary Fiber 1g
Total Sugars g
Includes ? g Added Sugars
Protein 2g
Vitamin D 0mcg 0%

Calcium 33mg 3%

Iron 1mg 13%

Potassium 232mg 7%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
details
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
details
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
details
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
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details
Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
details
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Ravioli nutrition infographic

Ravioli nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 10% 28% 11% 22% 21% 40% 10% 48% 23% 20% 6%
Calcium: 33 mg of 1,000 mg 3%
Iron: 0.74 mg of 8 mg 9%
Magnesium: 15 mg of 420 mg 4%
Phosphorus: 50 mg of 700 mg 7%
Potassium: 232 mg of 3,400 mg 7%
Sodium: 306 mg of 2,300 mg 13%
Zinc: 0.36 mg of 11 mg 3%
Copper: 0.142 mg of 1 mg 16%
Manganese: 0.176 mg of 2 mg 8%
Selenium: 3.5 µg of 55 µg 6%
Choline: 9.5 mg of 550 mg 2%

Mineral chart - relative view

Sodium
306 mg
TOP 34%
Copper
0.142 mg
TOP 39%
Calcium
33 mg
TOP 42%
Potassium
232 mg
TOP 52%
Manganese
0.176 mg
TOP 53%
Iron
0.74 mg
TOP 69%
Selenium
3.5 µg
TOP 71%
Magnesium
15 mg
TOP 73%
Zinc
0.36 mg
TOP 77%
Phosphorus
50 mg
TOP 77%
Choline
9.5 mg
TOP 86%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 13% 17% 0% 0% 19% 19% 20% 17% 24% 15% 4% 6%
Vitamin A: 207 IU of 5,000 IU 4%
Vitamin E : 0.85 mg of 15 mg 6%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 0 mg of 90 mg 0%
Vitamin B1: 0.074 mg of 1 mg 6%
Vitamin B2: 0.08 mg of 1 mg 6%
Vitamin B3: 1.06 mg of 16 mg 7%
Vitamin B5: 0.272 mg of 5 mg 5%
Vitamin B6: 0.102 mg of 1 mg 8%
Folate: 20 µg of 400 µg 5%
Vitamin B12: 0.03 µg of 2 µg 1%
Vitamin K: 2.3 µg of 120 µg 2%

Vitamin chart - relative view

Vitamin A
207 IU
TOP 33%
Folate
20 µg
TOP 48%
Vitamin E
0.85 mg
TOP 49%
Vitamin B1
0.074 mg
TOP 59%
Vitamin K
2.3 µg
TOP 64%
Vitamin B6
0.102 mg
TOP 64%
Vitamin B12
0.03 µg
TOP 65%
Vitamin B3
1.06 mg
TOP 68%
Vitamin B2
0.08 mg
TOP 73%
Vitamin B5
0.272 mg
TOP 76%
Vitamin C
0 mg
TOP 100%
Vitamin D
0 µg
TOP 100%

Fat type information

0.723% 0.418% 0.182%
Saturated Fat: 0.723 g
Monounsaturated Fat: 0.418 g
Polyunsaturated fat: 0.182 g

Fiber content ratio for Ravioli

3.72% 1.3% 8.62%
Sugar: 3.72 g
Fiber: 1.3 g
Other: 8.62 g

All nutrients for Ravioli per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 6% 74% 2.48g 1.1 times less than Broccoli
Fats 2% 71% 1.45g 23 times less than Cheese
Carbs 5% 43% 13.64g 2.1 times less than Rice
Calories 4% 79% 77kcal 1.6 times more than Orange
Sugar 0% 52% 3.72g 2.4 times less than Coca-Cola
Fiber 5% 46% 1.3g 1.8 times less than Orange
Calcium 3% 42% 33mg 3.8 times less than Milk
Iron 9% 69% 0.74mg 3.5 times less than Beef
Magnesium 4% 73% 15mg 9.3 times less than Almond
Phosphorus 7% 77% 50mg 3.6 times less than Chicken meat
Potassium 7% 52% 232mg 1.6 times more than Cucumber
Sodium 13% 34% 306mg 1.6 times less than White Bread
Zinc 3% 77% 0.36mg 17.5 times less than Beef
Copper 16% 39% 0.14mg Equal to Shiitake
Vitamin E 6% 49% 0.85mg 1.7 times less than Kiwifruit
Vitamin D 0% 100% 0µg N/A
Vitamin C 0% 100% 0mg N/A
Vitamin B1 6% 59% 0.07mg 3.6 times less than Pea
Vitamin B2 6% 73% 0.08mg 1.6 times less than Avocado
Vitamin B3 7% 68% 1.06mg 9 times less than Turkey meat
Vitamin B5 5% 76% 0.27mg 4.2 times less than Sunflower seed
Vitamin B6 8% 64% 0.1mg 1.2 times less than Oat
Folate 5% 48% 20µg 3.1 times less than Brussels sprout
Vitamin B12 1% 65% 0.03µg 23.3 times less than Pork
Vitamin K 2% 64% 2.3µg 44.2 times less than Broccoli
Cholesterol 1% 54% 3mg 124.3 times less than Egg
Saturated Fat 4% 65% 0.72g 8.2 times less than Beef
Monounsaturated Fat 0% 73% 0.42g 23.4 times less than Avocado
Polyunsaturated fat 0% 80% 0.18g 259.2 times less than Walnut

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/173328/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
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