Lasagne, with minced meat, frozen, industrially made
Energy in 100 g
Per 100 g
512 kJ (122 kcal)
More lasagne:
512 kJ (122 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 8.6 g |
| Sugar, total | MI_SUGAR_NO | 2.9 g |
| Sugar, added | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 209 | 2.2 g |
| Trans fatty acids | 209 | 0.4 g |
| Monounsaturated fatty acids | 209 | 2 g |
| Polyunsaturated fatty acids | 209 | 0.4 g |
| Omega-3 | 73p | 0.1 g |
| Omega-6 | 74p | 0.3 g |
| Cholesterol | 209 | 25 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 209 | 0.1 g |
| C14:0 (myristic acid) | 209 | 0.3 g |
| C16:0 (palmitic acid) | 209 | 1.2 g |
| C18:0 (stearic acid) | 209 | 0.6 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 209 | 0.2 g |
| C18:1 sum (oleic acid) | 209 | 1.8 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 44 µg-RE | 5 % |
| Beta-carotene | 209 | 360 µg | |
| Retinol | 209 | 14 µg | |
| Vitamin D | 20 | 0.4 µg | 4 % |
| Vitamin E | 209 | 0.9 mg-ATE | 7 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 209 | 0.06 mg | 4 % |
| Vitamin B2 (riboflavin) | 131 | 0.1 mg | 6 % |
| Vitamin B3 (niacin) | 209 | 0.8 mg | |
| Vitamin B6 (pyridoxine) | 209 | 0.11 mg | 6 % |
| Vitamin B9 (folate) | 209 | 11 µg | 3 % |
| Vitamin B12 (cobalamin) | 209 | 0.3 µg | 7 % |
| Vitamin C (askorbic acid) | 209 | 1 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 209 | 78 mg | 6 % |
| Potassium (K) | 209 | 183 mg | 5 % |
| Sodium (Na) | 209 | 385 mg | |
| Salt (NaCl) | MI0120 | 1 g | |
| Phosphorus (P) | 209 | 119 mg | 18 % |
| Magnesium (Mg) | 209 | 14 mg | 4 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 209 | 0.6 mg | 5 % |
| Copper (Cu) | 209 | 0.08 mg | 8 % |
| Zinc (Zn) | 209 | 0.8 mg | 5 % |
| Selenium (Se) | 209 | 2 µg | 2 % |
| Iodine (I) | 325 | 5 µg | 3 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0220 | Pasta dish (US CFR) |
| A0861 | Prepared food product (EUROFIR) |
| B1079 | Durum wheat |
| C0208 | Seed, skin removed, germ removed (ENDOSPERM) |
| E0147 | Whole, shape achieved by forming |
| F0014 | Fully heat-treated |
| G0008 | Griddled |
| G0015 | Boiled and drained |
| G0020 | Simmered, poached or stewed |
| H0151 | Spice or herb added |
| H0184 | Milk added |
| H0191 | Meat added |
| J0136 | Preserved by freezing |
| K0003 | No packing medium used |
| M0151 | Metal container |
| M0156 | Paperboard container |
| N0041 | Metal |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |