Conversion Calculator

Amount of nutrients in 100 g (grams) of Ravioli, cheese with tomato sauce, frozen, not prepared, includes regular and light entrees.

Nutrient	Amount and Unit	Percentage
Water	74.33 g	74.33%
Energy (calorie)	111 kcal
Energy (joule)	464 kJ
Protein	4.52 g	4.52%
Total lipid (fat)	2.61 g	2.61%
Ash	1.23 g	1.23%
Carbohydrate, by difference	17.31 g	17.31%
Fiber, total dietary	1.4 g	1.4%
Sugars, total	4.09 g	4.09%
Sucrose	0.51 g	0.51%
Glucose (dextrose)	1.1 g	1.1%
Fructose	1.08 g	1.08%
Lactose	1.1 g	1.1%
Maltose	0.29 g	0.29%
Galactose	0 g
Starch	10.1 g	10.1%
Calcium, Ca	79 mg	0.08%
Iron, Fe	0.93 mg
Magnesium, Mg	20 mg	0.02%
Phosphorus, P	78 mg	0.08%
Potassium, K	233 mg	0.23%
Sodium, Na	280 mg	0.28%
Zinc, Zn	0.43 mg
Copper, Cu	0.079 mg
Manganese, Mn	0.184 mg
Selenium, Se	12.1 µg
Vitamin C, total ascorbic acid	2.8 mg
Thiamin	0.118 mg
Riboflavin	0.116 mg
Niacin	1.267 mg
Vitamin B-6	0.108 mg
Folate, total	47 µg
Folic acid	34 µg
Folate, food	13 µg
Folate, DFE	70 µg
Choline, total	19.6 mg	0.02%
Vitamin B-12	0.14 µg
Vitamin B-12, added	0 µg
Vitamin A, RAE	35 µg
Retinol	14 µg
Carotene, beta	262 µg
Carotene, alpha	0 µg
Cryptoxanthin, beta	0 µg
Vitamin A, IU	482 IU
Lycopene	2966 µg
Lutein + zeaxanthin	293 µg
Vitamin E (alpha-tocopherol)	0.98 mg
Vitamin E, added	0 mg
Tocopherol, beta	0.04 mg
Tocopherol, gamma	0.32 mg
Tocopherol, delta	0.06 mg
Tocotrienol, alpha	0.02 mg
Tocotrienol, beta	0.2 mg
Tocotrienol, gamma	0 mg
Tocotrienol, delta	0 mg
Vitamin D (D2 + D3)	0.1 µg
Vitamin D	3 IU
Vitamin K (phylloquinone)	16.1 µg
Menaquinone-4	0.3 µg
Fatty acids, total saturated	1.191 g	1.19%
4:0 butanoic, butyric fatty acid	0.025 g	0.02%
6:0 hexanoic, caproic fatty acid	0.02 g	0.02%
8:0 octanoic, caprylic fatty acid	0.019 g	0.02%
10:0 decanoic, capric fatty acid	0.046 g	0.05%
12:0 dodecanoic, lauric fatty acid	0.049 g	0.05%
14:0 tetradecanoic, myristic, common saturated fatty acid	0.169 g	0.17%
15:0 monounsaturated fatty acid	0.019 g	0.02%
16:0 hexadecanoic, palmitic fatty acid	0.61 g	0.61%
17:0 heptadecanoic, margaric fatty acid	0.012 g	0.01%
18:0 octadecanoic, stearic fatty acid	0.208 g	0.21%
20:0 eicosanoic, arachidic fatty acid	0.005 g
22:0 saturated fatty acid	0.005 g
24:0 saturated fatty acids	0.004 g
Fatty acids, total monounsaturated	0.689 g	0.69%
14:1 monounsaturated fatty acid	0.012 g	0.01%
15:1 monounsaturated fatty acid	0 g
16:1 undifferentiated, hexadecenoic, palmitoleic	0.035 g	0.04%
16:1 cis monounsaturated fatty acid	0.029 g	0.03%
16:1 t monounsaturated fatty acid	0.006 g	0.01%
17:1 monounsaturated fatty acid	0.004 g
18:1 undifferentiated	0.627 g	0.63%
18:1 cis	0.578 g	0.58%
18:1 trans	0.049 g	0.05%
20:1 eicosenoic, gadoleic	0.007 g	0.01%
22:1 undifferentiated, docosenoic, erucic	0.001 g
22:1 c saturated fatty acid	0.001 g
22:1 t saturated fatty acid	0 g
24:1 monounsaturated fatty acids	0.002 g
Fatty acids, total polyunsaturated	0.42 g	0.42%
18:2 undifferentiated	0.367 g	0.37%
18:2 n-6 c,c	0.338 g	0.34%
18:2 conjugated linoleic acid (CLAs)	0.011 g	0.01%
18:2 t not further defined	0.018 g	0.02%
18:3 undifferentiated, octadecatrienoic, linolenic	0.033 g	0.03%
18:3 n-3 c,c,c (ALA)	0.032 g	0.03%
18:3 n-6 c,c,c	0.001 g
18:4 octadecatetraenoic, parinaric	0.001 g
20:2 n-6 c,c	0.001 g
20:3 undifferentiated	0.003 g
20:3 n-3	0 g