Hy-vee cheese tortellini made with ricotta, Mozzarellla, Parmesan & romano cheeses, Cheese

USDA name: Cheese tortellini made with ricotta, Mozzarellla, Parmesan & romano cheeses, Cheese

Brandedby Hy-Vee, Inc.

estimated 250 calories in 1 cup (95 g). Per 100 g, protein: 10.5 g, carbohydrates: 41 g, fat: 6.3 g.

Serving
1
= 95 g
250EST. KCAL

Hy-vee cheese tortellini made with ricotta, Mozzarellla, Parmesan & romano cheeses, Cheese, 1 cup (95 g)

250 calories

Estimated calories

Protein
10 g
Carbs
39 g
Fat
6 g
Fiber
2 g
Sugars
6 g

How values are estimated

  • Estimated using 4 kcal/g protein, 4 kcal/g carbohydrate and 9 kcal/g fat, plus 7 kcal/g alcohol when reported; unreported alcohol is assumed zero.

The source table below keeps USDA's reported values. — means not reported.

Nutrition Facts

Serving size1 cup (95 g)
Amount per serving
Calories
250
Estimated
% Daily Value*
Total Fat 6 g8%
Saturated Fat 2.5 g12%
Cholesterol 64.6 mg22%
Sodium 270 mg12%
Total Carbohydrate 39 g14%
Dietary Fiber 2 g7%
Total Sugars 6 g
Protein 10 g
Calcium 105 mg8%
Iron 1.0 mg6%
Potassium 265 mg6%

* 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.

minerals

% of the Daily Value in this serving

  • Sodium12% 270 mg
  • Calcium8% 105 mg
  • Potassium6% 265 mg
  • Iron6% 1.0 mg

Ingredients

Pasta (durum wheat flour, Eggs, Water). Filling (ricotta cheese (whey, Milk, Cream, Vinegar], Breadcrumbs (wheat flour, Yeast, Salt], Whey, Mozzarella cheese [cultured pasteurized milk, Salt, Enzymes], Parmesan cheese [cultured pasteurized lowfat milk, Salt, Enzymes], Sunflower oil, Water, Potato starch, Dehydrated potato, Heavy cream [cream, Milk], Contains 2% or less of romano cheese made from cow's milk [cultured pasteurized milk, Salt, Enzymes], Salt, Gorgonzola cheese [cultured pasteurized milk, Enzymes, Salt, Mold]).

Brand
Hy-vee
Made by
Hy-Vee, Inc.
Label serving
1 cup
Barcode (GTIN/UPC)
075450283303
Category
Pasta by Shape & Type
Label updated
2022-01-28

How it compares

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

  • Sugars

    Higher than 98%

    Same value as 5 of 6,298 other records.

    leastmost
  • Total fat

    Higher than 89%

    Same value as 9 of 6,373 other records.

    leastmost
  • Calcium

    Higher than 89%

    Same value as 4 of 6,019 other records.

    leastmost
  • Sodium

    Higher than 83%

    Same value as 5 of 6,143 other records.

    leastmost
  • Potassium

    Higher than 82%

    Same value as 2 of 3,443 other records.

    leastmost
  • Calories (estimated)

    Lower than 82%

    Same value as 0 of 6,379 other records.

    leastmost

Questions

How many calories are in hy-vee cheese tortellini made with ricotta, mozzarellla, parmesan & romano cheeses, cheese?
1 cup (95 g): estimated 250 calories; protein: 10 g, carbohydrates: 39 g, fat: 6 g.
How much protein is in hy-vee cheese tortellini made with ricotta, mozzarellla, parmesan & romano cheeses, cheese?
10.5 g per 100 g. Its estimated share of calories is 16%, using 4 kcal per gram of protein.
How many net carbs are in hy-vee cheese tortellini made with ricotta, mozzarellla, parmesan & romano cheeses, cheese?
38.9 g per 100 g. Calculated as carbohydrate minus fiber, floored at zero.
All 12 reported nutrients, per 100 g+
Protein10.5 g
Total lipid (fat)6.3 g
Carbohydrate, by difference41 g
Fiber, total dietary2.1 g
Total Sugars6.3 g
Calcium, Ca111 mg
Iron, Fe1.1 mg
Potassium, K279 mg
Sodium, Na284 mg
Vitamin D (D2 + D3), International Units0 iu
Fatty acids, total saturated2.6 g
Cholesterol68 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 2419537, published 2022-12-22. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.