Chef boyardee beef ravioli in pasta sauce, Beef

USDA name: Beef ravioli in pasta sauce, Beef

Branded

180 calories in 1 bowl (212 g). Per 100 g, protein: 2.8 g, carbohydrates: 14.2 g, fat: 1.9 g.

Serving
1
= 212 g
180KCAL

Chef boyardee beef ravioli in pasta sauce, Beef, 1 bowl (212 g)

180 calories

Protein
6 g
Carbs
30 g
Fat
4 g
Fiber
1.9 g
Sugars
5 g

Nutrition Facts

Serving size1 bowl (212 g)
Amount per serving
Calories180
% Daily Value*
Total Fat 4 g5%
Saturated Fat 1.5 g8%
Trans Fat 0 g
Cholesterol 4.2 mg1%
Sodium 681 mg30%
Total Carbohydrate 30 g11%
Dietary Fiber 1.9 g7%
Total Sugars 5 g
Includes Added Sugars 1.9 g4%
Protein 6 g
Vitamin D 0 mcg0%
Calcium 0 mg0%
Iron 1.8 mg10%
Potassium 210 mg4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. — means not reported. Estimates use the assumptions explained on this page.

vitamins

% of the Daily Value in this serving

    Little or none: Vitamin D.

    minerals

    % of the Daily Value in this serving

    • Sodium30% 681 mg
    • Iron10% 1.8 mg
    • Potassium4% 210 mg

    Little or none: Calcium.

    Ingredients

    Tomatoes (tomato puree, Water), Water, Enriched wheat flour (wheat flour, Malted barley flour, Niacin, Reduced iron, Thiamine mononitrate [vitamin b1], Riboflavin [vitamin b2], Folic acid), Beef, Crackermeal (enriched wheat flour [bleached wheat flour, Niacin, Reduced iron, Thiamine mononitrate, Riboflavin, Folic acid], May contain guar gum), Less than 2% of: high fructose corn syrup, Salt, Modified corn starch, Textured vegetable protein (soy flour, Soy protein concentrate, Caramel color), Soybean oil, Bleached wheat flour, Carrots, Dehydrated onion, Caramel color, Flavorings, Enzyme modified cheese (cheddar cheese [pasteurized milk, Cultures, Salt, Enzymes], Cream, Water, Salt, Sodium phosphate, Xanthan gum, Carotenal [color]).

    Brand
    Chef boyardee
    Label serving
    1 bowl
    Barcode (GTIN/UPC)
    10121486
    Category
    Chili & Stew
    Label updated
    2023-05-22

    How it compares

    Against other records in Chili & Stew, per 100 g. Each nutrient uses only records with a value; matching values are counted separately. Percentages are rounded.

    • Calcium

      Lower than 86%

      Same value as 150 of 1,082 other records.

      leastmost

    • Protein

      Lower than 85%

      Same value as 3 of 1,100 other records.

      leastmost

    • Potassium

      Lower than 83%

      Same value as 5 of 418 other records.

      leastmost

    • Carbohydrates

      Higher than 78%

      Same value as 0 of 1,099 other records.

      leastmost

    • Fiber

      Lower than 72%

      Same value as 25 of 1,091 other records.

      leastmost

    • Calories

      Lower than 69%

      Same value as 32 of 1,102 other records.

      leastmost

    Questions

    How many calories are in chef boyardee beef ravioli in pasta sauce, beef?
    1 bowl (212 g): 180 calories; protein: 6 g, carbohydrates: 30 g, fat: 4 g.
    How much protein is in chef boyardee beef ravioli in pasta sauce, beef?
    2.8 g per 100 g. Its estimated share of calories is 13%, using 4 kcal per gram of protein.
    How many net carbs are in chef boyardee beef ravioli in pasta sauce, beef?
    13.3 g per 100 g. Calculated as carbohydrate minus fiber, floored at zero.

    Similar foods

    All 15 reported nutrients, per 100 g+
    Energy85 kcal
    Protein2.8 g
    Total lipid (fat)1.9 g
    Carbohydrate, by difference14.2 g
    Fiber, total dietary0.9 g
    Total Sugars2.4 g
    Sugars, added0.9 g
    Calcium, Ca0 mg
    Iron, Fe0.85 mg
    Potassium, K99 mg
    Sodium, Na321 mg
    Vitamin D (D2 + D3)0 µg
    Fatty acids, total saturated0.71 g
    Fatty acids, total trans0 g
    Cholesterol2 mg

    Source: USDA Branded Foods: the manufacturer's label, as submitted to USDA, per 100 g or 100 ml. Our estimates are labelled separately. FDC ID 2592429, published 2023-06-29. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.