Blood Sugar Impact of Spinach Ravioli
This food has a high impact on blood sugar and may cause a rapid spike. Consider pairing with protein or fat to moderate the impact.
Key Nutrients
Per 147.0g serving| Nutrient |
Amount per serving |
|---|---|
| Carbs | 33.0g |
| Sugars | 2.0g |
| Fiber | 2.1g |
| Protein | 12.0g |
| Fat | 8.0g |
Estimated Blood Sugar Response
This curve estimates how this food may affect your blood sugar over time, based on its carbohydrate content, fiber, protein, and fat composition for the recommended serving size.
Community Blood Sugar Response
Real people share how this food actually affected their blood sugar levels.
Nutritional Information
Complete nutritional breakdown per serving based on USDA data.
Serving size 147.0 Gg
% Daily Value*
* 28.9g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) 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.
INGREDIENTS:
RICOTTA CHEESE (WHEY, WHOLE MILK, CREAM, VINEGAR, SALT, CARRAGEENAN, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM), COOKED PASTA (ENRICHED DURUM R. 01111 TOM FLOUR, NIACIN, REDUCED IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], WATER, SPINACH POWDER, DRIED WHOLE EGGS), SPINACH, WATER, MOZZARELLA CHEESE (PASTEURIZED WHOLE MILK, CHEESE CULTURES, SALT, ENZYMES), ROMANO CHEESE (PASTEURIZED SHEEP'S AND/OR COW'S MILK, RENNET, SALT, CHEESE CULTURES, ENZYMES), GARLIC PUREE (GARLIC, CITRIC ACID), BREAD CRUMBS ARCHED WHEAT FLOUR [ ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID SOYBEAN OIL), DRIED WHOLE EGGS, SALT, GARLIC POWDER, SPICES, FLAVORING (SUNFLOWER OIL, NATURAL FLAVORS).
How People Feel
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Vitamins & Minerals
Micronutrient content per serving, shown as a percentage of recommended daily values.
Vitamins
Minerals
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Ingredient Analysis
Breakdown of ingredients and processing level to help you understand what's in this food.
RICOTTA CHEESE (WHEY, WHOLE MILK, CREAM, VINEGAR, SALT, CARRAGEENAN, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM), COOKED PASTA (ENRICHED DURUM R. 01111 TOM FLOUR, NIACIN, REDUCED IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], WATER, SPINACH POWDER, DRIED WHOLE EGGS), SPINACH, WATER, MOZZARELLA CHEESE (PASTEURIZED WHOLE MILK, CHEESE CULTURES, SALT, ENZYMES), ROMANO CHEESE (PASTEURIZED SHEEP'S AND/OR COW'S MILK, RENNET, SALT, CHEESE CULTURES, ENZYMES), GARLIC PUREE (GARLIC, CITRIC ACID), BREAD CRUMBS ARCHED WHEAT FLOUR [ ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID SOYBEAN OIL), DRIED WHOLE EGGS, SALT, GARLIC POWDER, SPICES, FLAVORING (SUNFLOWER OIL, NATURAL FLAVORS).
Data Details
Information about this food's data source, quality, and naming in the USDA database.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality score below to help you assess accuracy.
Notice something wrong with this food's data? Help us improve by reporting any inaccuracies.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
Spinach Ravioli is a food product in the pasta by shape & type category with a Blood Sugar Impact score of 60.4.
Spinach Ravioli has a Blood Sugar Impact (BSI) score of 60.4. Lower scores indicate less impact on blood glucose levels.
Spinach Ravioli contains 22.5g carbs, 1.4g sugars, 1.4g fiber, and 8.2g protein per 100g.
This food has a high blood sugar impact and should be limited in diabetic diets. Always consult with your healthcare provider about foods that fit your individual dietary needs.
Consider the nutritional profile and blood sugar impact when incorporating Spinach Ravioli into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how Spinach Ravioli compares to similar foods. You can also explore other foods in the pasta by shape & type category for alternatives.