Summer Squash & Corn Ravioli in Egg Pasta

The Pasta Shoppe

Fat 18% Carbs 65% Protein 17%
Percent Calories

4 oz of summer squash & corn ravioli in egg pasta (The Pasta Shoppe) contains 247 Calories. The macronutrient breakdown is 65% carbs, 18% fat, and 17% protein. This is a good source of protein (20% of your Daily Value).

Nutrition Facts

For 4 oz of summer squash & corn ravioli in egg pasta (113g)

Nutrient Value %DV
Calories 247
Fats 5g 6%
Saturated fats 3g 15%
Trans fats 0g
Cholesterol 56mg 19%
Sodium 143mg 6%
Carbs 41g 15%
Net carbs 38g
Fiber 3g 11%
Sugar 2g
Protein 11g
Calcium 80mg 8%
Iron 1mg 7%
Potassium
Vitamin D
Vitamins and Minerals
Alpha carotene
Beta carotene
Caffeine
Choline
Copper
Fluoride
Folate (B9)
Lycopene
Magnesium
Manganese
Niacin
Pantothenic acid
Phosphorus
Retinol
Riboflavin (B2)
Selenium
Theobromine
Thiamine
Vitamin A IU
Vitamin A 75μg 8%
Vitamin B12
Vitamin B6
Vitamin C 5mg 6%
Vitamin D IU
Vitamin D2
Vitamin D3
Vitamin E
Vitamin K
Zinc
Sugars
Sugar 2g
Sucrose
Glucose
Fructose
Lactose
Maltose
Galactose
Starch
Fats
Saturated fats 3g 15%
Monounsaturated fats 2g
Polyunsaturated fats 0g
Trans fats 0g
Fatty Acids
Total omega 3
Total omega 6
Alpha Linolenic Acid (ALA)
Docosahexaenoic Acid (DHA)
Eicosapentaenoic Acid (EPA)
Docosapentaenoic Acid (DPA)
Amino Acids
Alanine
Arginine
Aspartic acid
Cystine
Glutamic acid
Glycine
Histidine
Hydroxyproline
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Proline
Serine
Threonine
Tryptophan
Tyrosine
Valine

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