Ravioli vs BANQUET
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared is higher in more vitamins & minerals
Calories (kcal)
Ravioli 111
BANQUET 155
Protein (g)
Ravioli 4.52
BANQUET 6.89
Carbs (g)
Ravioli 17.3
BANQUET 6.96
Fat (g)
Ravioli 2.61
BANQUET 11.1
Fiber (g)
Ravioli 1.40
BANQUET 1.00
Quick answers
Which has more protein?
BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared — 6.89g vs 4.52g per 100g.
Which has fewer calories?
Ravioli, cheese with tomato sauce, frozen, not prepared, includes regular and light entrees — 111 vs 155 kcal per 100g.
Which is more nutrient-dense?
BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Ravioli | BANQUET | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 111 kcal | 155 kcal | -28% |
| Macronutrients | |||
| Water | 74.3 g | 73.5 g | +1% |
| Protein | 4.52 g | 6.89 g | -34% |
| Total lipid (fat) | 2.61 g | 11.1 g | -76% |
| Carbohydrate, by difference | 17.3 g | 6.96 g | +149% |
| Fiber, total dietary | 1.40 g | 1.00 g | +40% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 1.19 g | 4.28 g | -72% |
| Fatty acids, total monounsaturated | 0.689 g | 5.16 g | -87% |
| Fatty acids, total trans | 0.074 g | 0.291 g | -75% |
| Cholesterol | 11.0 mg | 36.0 mg | -69% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 2.80 mg | — | |
| Thiamin (Vitamin B1) | 0.118 mg | 0.062 mg | +90% |
| Riboflavin (Vitamin B2) | 0.116 mg | 0.120 mg | -3% |
| Niacin (Vitamin B3) | 1.27 mg | 1.38 mg | -8% |
| Vitamin B-6 — Pyridoxine | 0.108 mg | 0.140 mg | -23% |
| Biotin (Vitamin B7) | 47.0 ug | 13.0 ug | +262% |
| Folate, total (Vitamin B9) | 34.0 ug | — | |
| Choline, total | 19.6 mg | — | |
| Vitamin B-12 — Cobalamin | 0.140 ug | 0.380 ug | -63% |
| Vitamin A, RAE | 35.0 ug | — | |
| Carotene, beta | 262 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.980 mg | 0.290 mg | +238% |
| Vitamin D (D2 + D3) | 0.100 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0.300 ug | — | |
| Minerals | |||
| Calcium, Ca | 79.0 mg | 51.0 mg | +55% |
| Iron, Fe | 0.930 mg | 0.980 mg | -5% |
| Magnesium, Mg | 20.0 mg | 17.0 mg | +18% |
| Phosphorus, P | 78.0 mg | 135 mg | -42% |
| Potassium, K | 233 mg | 142 mg | +64% |
| Sodium, Na | 280 mg | 517 mg | -46% |
| Zinc, Zn | 0.430 mg | 0.730 mg | -41% |
| Copper, Cu | 0.079 mg | 0.084 mg | -6% |
| Manganese, Mn | 0.184 mg | 0.173 mg | +6% |
| Selenium, Se | 12.1 ug | 7.70 ug | +57% |
| Other Nutrients | |||
| Energy | 464 kj | 650 kj | -29% |
| Ash | 1.23 g | 1.58 g | -22% |
| Total Sugars | 4.09 g | 0.280 g | +1361% |
| Sucrose | 0.510 g | 0 g | |
| Glucose | 1.10 g | 0.280 g | +293% |
| Fructose | 1.08 g | 0 g | |
| Lactose | 1.10 g | 0 g | |
| Maltose | 0.290 g | 0 g | |
| Galactose | 0 g | 0 g | = |
| Starch | 10.1 g | 2.50 g | +304% |
| Folic acid (Vitamin B9 — synthetic) | 13.0 ug | 13.0 ug | = |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 70.0 ug | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 14.0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 482 IU | — | |
| Beta-cryptoxanthin (Provitamin A) | 2966 ug | — | |
| Lycopene | 293 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.040 mg | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.320 mg | 0 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.060 mg | 0 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.020 mg | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0.200 mg | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin D (D2 + D3 — total) | 3.00 IU | — | |
| Vitamin K1 — Phylloquinone | 16.1 ug | — | |
| SFA 4:0 (Butyric acid) | 0.025 g | 0.005 g | +400% |
| SFA 6:0 (Caproic acid) | 0.020 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.019 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.046 g | 0.012 g | +283% |
| SFA 12:0 (Lauric acid) | 0.049 g | 0.009 g | +444% |
| SFA 14:0 (Myristic acid) | 0.169 g | 0.197 g | -14% |
| SFA 15:0 (Pentadecanoic acid) | 0.019 g | 0.024 g | -21% |
| SFA 16:0 (Palmitic acid) | 0.610 g | 2.70 g | -77% |
| SFA 17:0 (Margaric acid) | 0.012 g | 0.063 g | -81% |
| SFA 18:0 (Stearic acid) | 0.208 g | 1.25 g | -83% |
| SFA 20:0 (Arachidic acid) | 0.005 g | 0.015 g | -67% |
| SFA 22:0 (Behenic acid) | 0.005 g | 0.005 g | = |
| SFA 24:0 (Lignoceric acid) | 0.004 g | 0.001 g | +300% |
| MUFA 14:1 (Myristoleic acid) | 0.012 g | 0.059 g | -80% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.035 g | 0.427 g | -92% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.029 g | 0.413 g | -93% |
| MUFA 17:1 (Heptadecenoic acid) | 0.004 g | 0.043 g | -91% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.627 g | 4.51 g | -86% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.578 g | 4.29 g | -87% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.007 g | 0.112 g | -94% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.001 g | 0.002 g | -50% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.001 g | 0.002 g | -50% |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.002 g | 0 g | |
| Fatty acids, total polyunsaturated | 0.420 g | 1.66 g | -75% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.367 g | 1.48 g | -75% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.338 g | 1.40 g | -76% |
| PUFA 18:2 CLAs | 0.011 g | 0.031 g | -65% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.033 g | 0.065 g | -49% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.032 g | 0.063 g | -49% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.001 g | 0.003 g | -67% |
| PUFA 18:3i | — | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.001 g | 0.002 g | -50% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.001 g | 0.033 g | -97% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.003 g | 0.018 g | -83% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | 0.004 g | -100% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.003 g | 0.014 g | -79% |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.005 g | 0.035 g | -86% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.004 g | 0.003 g | +33% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.002 g | 0.011 g | -82% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.002 g | 0.005 g | -60% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.001 g | 0.003 g | -67% |
| Fatty acids, total trans-monoenoic | 0.056 g | 0.238 g | -76% |
| TFA 16:1 t | 0.006 g | 0.014 g | -57% |
| TFA 18:1 t | 0.049 g | 0.224 g | -78% |
| TFA 22:1 t | 0 g | 0 g | = |
| TFA 18:2 t not further defined | 0.018 g | 0.053 g | -66% |
| Fatty acids, total trans-polyenoic | 0.018 g | 0.053 g | -66% |
| Tryptophan (EAA) | 0.056 g | — | |
| Threonine (EAA) | 0.154 g | — | |
| Isoleucine (EAA, BCAA) | 0.185 g | — | |
| Leucine (EAA, BCAA) | 0.349 g | — | |
| Lysine (EAA) | 0.231 g | — | |
| Methionine (EAA) | 0.077 g | — | |
| Cystine (conditionally essential) | 0.082 g | — | |
| Phenylalanine (EAA) | 0.200 g | — | |
| Tyrosine (conditionally essential) | 0.123 g | — | |
| Valine (EAA, BCAA) | 0.226 g | — | |
| Arginine (conditionally essential) | 0.144 g | — | |
| Histidine (EAA) | 0.108 g | — | |
| Alanine | 0.169 g | — | |
| Aspartic acid | 0.390 g | — | |
| Glutamic acid | 1.30 g | — | |
| Glycine (conditionally essential) | 0.118 g | — | |
| Proline (conditionally essential) | 0.364 g | — | |
| Serine | 0.216 g | — | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Ravioli, cheese with tomato sauce, frozen, not prepared, includes regular and light entrees nutrition facts BANQUET, Salisbury Steak With Gravy, family size, frozen, unprepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Biotin (Vitamin B7) +262% in Ravioli, cheese with tomato sauce, frozen, not prepared, includes regular and light entrees Vitamin E (alpha-tocopherol) +238% in Ravioli, cheese with tomato sauce, frozen, not prepared, includes regular and light entrees Thiamin (Vitamin B1) +90% in Ravioli, cheese with tomato sauce, frozen, not prepared, includes regular and light entrees Potassium, K +64% in Ravioli, cheese with tomato sauce, frozen, not prepared, includes regular and light entrees
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