Tortellini Ricotta épinards

by Bennati in Fresh pasta Barcode 8059307994095
Poor nutritional quality

Tortellini Ricotta épinards by Bennati provides 280 kcal per 100 g, with 2 g of sugars and 18 g of protein. That is 22% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Fresh pasta category.

Nutrient levels per 100 g

Fat
3.9 g · Moderate
Saturated fat
1.8 g · Moderate
Sugars
2 g · Low
Salt
1.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 250.0g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 280 kcal 700 kcal 265 +6%
Total fat 3.9 g 9.8 g 13% 5.9 −34%
Saturated fat 1.8 g 4.5 g 23% 2.6 −30%
Carbohydrates 43 g 107.5 g 39% 41.7
Total sugars 2 g 5 g 2.6 −22%
Dietary fiber 2 g 5 g 18% 2.8 −28%
Protein 18 g 45 g 90% 10.5 +71%
Salt 1.5 g 3.8 g 1.3 +18%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 973 Fresh pasta products on Foodmetria.

Compared with other fresh pasta

Calories higher 45%
Sugars higher 45%
Salt higher 19%
Saturated fat lower 47%
Protein top 2%
Fiber top 70%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
250.0g
Sold in
Italy
Barcode
8059307994095

Prices reported by shoppers

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Frequently asked questions

How many calories are in Tortellini Ricotta épinards?

Tortellini Ricotta épinards contains 280 kcal per 100 g and about 700 kcal per serving (250.0g).

How much sugar is in Tortellini Ricotta épinards?

Tortellini Ricotta épinards has 2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Tortellini Ricotta épinards healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 31, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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