ORGANIC TORTELLINI

Name: ORGANIC TORTELLINI — nutrition composition
Creator: U.S. Department of Agriculture
License: https://www.usa.gov/government-works

USDA FoodData Central · Branded · FDC ID 571950 · serving: 115 g (115 g)

Product details

Brand owner: O'SOLE MIO
Category: Pasta by Shape & Type
Label serving: 115 g
UPC / GTIN: 779566110750

Ingredients

*PASTA: (*ENRICHED DURUM WHEAT SEMOLINA [ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], *LIQUID WHOLE EGG, WATER), *FILLING: (*RICOTTA CHEESE [*MILK, *VINEGAR, SALT], *TOASTED WHEAT CRUMBS [*WHEAT FLOUR, YEAST, SALT, *PALM OIL], *PARMESAN CHEESE [*UNPASTEURIZED PARTIALLY SKIMMED MILK, SALT, BACTERIAL CULTURE, MICROBIAL ENZYME, LIPASE], *EMMENTAL CHEESE [*UNPASTEURIZED PARTIALLY SKIMMED MILK, SALT, MICROBIAL ENZYME, BACTERIAL CULTURE], *CANOLA OIL, SALT).

NutrientPer 100 gPer serving (115 g)

Calories261300

Protein13.0 g15.0 g

Total fat5.2 g6.0 g

Saturated fat3.0 g3.5 g

Trans fat0.0 mg0.0 mg

Cholesterol48 mg55 mg

Total carbohydrate40.0 g46.0 g

Dietary fiber0.0 g0.0 g

Total sugars0.9 g1.0 g

Sodium235 mg270 mg

Potassium0 mg0 mg

Calcium152 mg175 mg

Iron2.6 mg3.0 mg

Similar foods in Pasta by Shape & Type

Food (per 100 g)CalProteinSugar

TORTELLINI CHICKEN · O'SOLE MIO26112.2 g3.5 g CLASSIC RICOTTA CAVATELLI, CLASSIC · Savignano Foods Corp26110.6 g2.1 g CHEESE STYLE TORTELLINI, CHEESE STYLE · O'SOLE MIO INC.2617.0 g2.6 g RAVIOLI CHEESE · O'SOLE MIO26114.8 g1.7 g CLASSIC RICOTTA CAVATELLI PASTA · Savignano Foods Corp26110.6 g2.1 g 4 CHEESE TORTELLINI, 4 CHEESE · O'SOLE MIO26113.0 g2.6 g 3 COLOR WITH 4CHEESE PASTA,TORTELLINI, 4 CHEESE · O'SOLE MIO26113.0 g3.5 g CARBONARA RAVIOLI, CARBONARA · Target Stores26012.0 g1.0 g

Compare ORGANIC TORTELLINI with TORTELLINI CHICKEN →

Source: U.S. Department of Agriculture, FoodData Central (Branded). Values are per 100 grams as declared by the manufacturer on the product label; USDA does not independently verify branded entries. This is data about a food, not dietary advice.