Ravioli bio au blé complet épinards ricotta burrata

legumes · Giovanni Rana · Nutri-Score: C

Ravioli bio au blé complet épinards ricotta burrata
Nutrition Facts
Serving Size: 100g

Calories254

Total Fat11.0g

Saturated Fat2.6g

Total Carbs27.0g

Fiber3.7g

Sugars4.1g

Protein9.9g

Macro Breakdown

Protein9.9g (16%)
Carbs27.0g (44%)
Fat11.0g (40%)

Health Scores (0-10)

6.1
Metabolic
5.3
Inflammation
4.6
Hormonal
6.6
Gut Health
4.6
Skin Health
4.5
Brain Health
5.0
Bone Health
5.0
Immunity
7.8
Satiety
5.0
Nutrient Density
6.5
Exercise
5.0
Sleep
5.9
Longevity
4.6
Detox
5.0
Pral
5.0
Bioavailability
5.0
Electrolyte
5.0
Methylation

🧬 How Ravioli bio au blé complet épinards ricotta burrata Affects Your Health

🏋️

Muscle Support

9.9g protein per 100g. Good for muscle repair.

Sustained Energy

27g carbs with 3.7g fiber — steady energy release.

❤️

Heart-Healthy Fats

11g fat, mostly unsaturated. Supports hormone production and vitamin absorption.

Complete Nutrient Profile

NutrientAmount / 100g% Daily Value
Energy Kcal254.0 g
Protein9.9 g
Total Fat11.0 g
Saturated Fat2.6 g
Carbohydrate27.0 g
Fiber3.7 g
Sugar4.1 g

Compare Ravioli bio au blé complet épinards ricotta burrata With...

Babyfood, green beans, dices, toddler
123 cal
Babyfood, peas, dices, toddler
268 cal
Beans, adzuki, mature seed, cooked, boiled
536 cal
Beans, adzuki, mature seeds
992 cal
Beans, adzuki, mature seeds, cooked, boiled
536 cal

Frequently Asked Questions

How does Ravioli bio au blé complet épinards ricotta burrata support gut health?
Ravioli bio au blé complet épinards ricotta burrata contains 3.7g of fiber per 100g (13% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does Ravioli bio au blé complet épinards ricotta burrata contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining — destroyed by proper cooking). Soaking 12-24h reduces phytates 30-50%. Cooking destroys lectins and protease inhibitors. Fermentation (tempeh, miso) reduces all anti-nutrients. Sprouting increases nutrient bioavailability. Benefits (fiber, protein, minerals) far outweigh anti-nutrient concerns for most people.