SHRIMP SCAMPI IN CRACKED PEPPER DOUGH RAVIOLI
Steinway Pasta and Gelati Per 100 g · Label
67 points among 5,663 in Frozen Dinners & Entrees
3 additives.
- −3Nutrition
- −8Ingredients
- −12Additives
- −10Processing
Sikcode diagnosis
Where −33 came off
- Processing level 3−10Made by processing whole foods
- 3 additives−12Named additives · · Locust Bean Gum
- 19 ingredients−8More than 10 costs points
- Nutrition per 100g−3Sodium −3
More to see
Not deducted 4 items
Kept
−0- Sugars 0gWithin the limit, nothing deducted−0
- Saturated fat 0.3gWithin the limit, nothing deducted−0
- Trans fat 0gWithin the limit, nothing deducted−0
Good
- Protein 11.6g하루 권장의 21%소화 과정에서 아미노산으로 분해된 뒤 근육 합성과 조직 수리에 쓰이며, 포만감을 오래 유지시킵니다. 필수 아미노산 9종은 음식으로만 얻습니다.−0
Nutrients 19 items · 3 additives
- ENRICHED DURUM FLOURIngredients
- SHRIMPIngredients
- WATERIngredients
- RICOTTA CHEESEIngredients
- PANKO BREAD CRUMBSIngredients
- PARMESAN CHEESEIngredients
- LESS THAN 2% OF WHOLE EGGSIngredients
- SALTIngredients
- BLACK PEPPERIngredients
- CORNSTARCHIngredients
- DIETARY FIBERSIngredients
- GARLICIngredients
- OREGANOIngredients
- BASIL LEAFIngredients
- LOCUST BEAN GUMIngredients
- CARRAGEENANIngredients
- CMCIngredients
- XANTHAN GUMIngredients
- GUAR GUM POTASSIUM CHLORIDEIngredients
Ingredient text
ENRICHED DURUM FLOUR (FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SHRIMP, WATER, RICOTTA CHEESE (WHEY, SALT, VINEGAR), PANKO BREAD CRUMBS (BLEACHED WHEAT FLOUR, DEXTROSE, YEAST, SALT), PARMESAN CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), LESS THAN 2% OF WHOLE EGGS, SALT, BLACK PEPPER, CORNSTARCH, DIETARY FIBERS, GARLIC, OREGANO, BASIL LEAF, LOCUST BEAN GUM, CARRAGEENAN, CMC (CELLULOSE GUM), XANTHAN GUM, GUAR GUM POTASSIUM CHLORIDE
If you keep eating it
Source · Maker · Label
Maker and label · Steinway Pasta and Gelati · USDA FoodData Central ·
More
67 points among 5,663 in Frozen Dinners & Entrees
Where the calories come from 148kcal
Carbs 65%Protein 28%Fat 7%
Full nutrition facts per 100g
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2602160