Vegetarian lasagna, home-made

Energy in 100 g

545 kJ (130 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 74 g
Carbohydrate: 11.3 g
Protein: 6.9 g
Fat: 6 g
Dietary fibre: 2 g
Energy content
Fat: 41 E%
Carbohydrate: 35 E%
Protein: 21 E%
Dietary fibre: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 545 kJ (130 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00026 g40%
CarbohydrateMI018111.3 g35%
Dietary fibreMI00022 g2%
ProteinMI00026.9 g21%
AlcoholMI00020 g0%
WaterMI014274 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI00027.8 g
Sugar, totalMI00023.5 g
Sugar, addedMI00020.1 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325118 µg-RE15 %
Beta-caroteneMI0002920 µg
RetinolMI000241 µg
Vitamin DMI00020.1 µg1 %
Vitamin EMI00020.9 mg-ATE7 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.06 mg4 %
Vitamin B2 (riboflavin)MI00020.11 mg6 %
Vitamin B3 (niacin)MI00020.7 mg
Vitamin B6 (pyridoxine)MI00020.08 mg4 %
Vitamin B9 (folate)MI000222 µg6 %
Vitamin B12 (cobalamin)MI00020.4 µg10 %
Vitamin C (askorbic acid)MI00029 mg8 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI0002161 mg14 %
Potassium (K)MI0002195 mg5 %
Sodium (Na)MI0002244 mg
Salt (NaCl)MI01200.6 g
Phosphorus (P)MI0002149 mg23 %
Magnesium (Mg)MI000224 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.6 mg5 %
Copper (Cu)MI00020.11 mg12 %
Zinc (Zn)MI00021 mg7 %
Selenium (Se)MI00023 µg3 %
Iodine (I)MI00029 µg6 %

Classification

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.

LanguaLClassification
A0172Prepared food product (US CFR)
A0828Vegetable dish (EUROFIR)
B1276Tomato
C0140Fruit, peel present, core, pit or seed present
E0151Solid
F0014Fully heat-treated
G0005Baked or roasted
H0143Cheese added
H0151Spice or herb added
H0152Grain added
H0212Vegetable added
H0349Onion added
J0142Preserved by chilling or freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0109Home prepared

Sources

MI0002
EuroFIR recipe calculation procedure
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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