Pasta bolognese
Energy in 100 g
Per 100 g
459 kJ (109 kcal)
459 kJ (109 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | MI0002 | 10.8 g |
| Sugar, total | MI0002 | 1.6 g |
| Sugar, added | MI0002 | 0.1 g |
| Sugar, free | MI0002 | 0.1 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0002 | 1.3 g |
| Trans fatty acids | MI0002 | 0 g |
| Monounsaturated fatty acids | MI0002 | 1.4 g |
| Polyunsaturated fatty acids | MI0002 | 0.6 g |
| Omega-3 | MI0002 | 0.1 g |
| Omega-6 | MI0002 | 0.6 g |
| Cholesterol | MI0002 | 13 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | MI0002 | 0 g |
| C14:0 (myristic acid) | MI0002 | 0.1 g |
| C16:0 (palmitic acid) | MI0002 | 0.7 g |
| C18:0 (stearic acid) | MI0002 | 0.4 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | MI0002 | 0.1 g |
| C18:1 sum (oleic acid) | MI0002 | 1.3 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 40 µg-RE | |
| Vitamin A (RE) | MI0322 | 72 µg-RE | 9 % |
| Beta-carotene | MI0002 | 381 µg | |
| Retinol | MI0002 | 9 µg | |
| Vitamin D | MI0002 | 0.1 µg | 1 % |
| Vitamin E | MI0002 | 0.8 mg-ATE | 6 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | MI0002 | 0.06 mg | 4 % |
| Vitamin B2 (riboflavin) | MI0002 | 0.03 mg | 1 % |
| Vitamin B3 (niacin) | MI0002 | 1.1 mg | |
| Niacin equivalents | MI0002 | 2.8 mg | 13 % |
| Vitamin B6 (pyridoxine) | MI0002 | 0.07 mg | 3 % |
| Vitamin B9 (folate) | MI0002 | 8 µg | 2 % |
| Vitamin B12 (cobalamin) | MI0002 | 0.3 µg | 7 % |
| Vitamin C (askorbic acid) | MI0002 | 2 mg | 1 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | MI0002 | 14 mg | 1 % |
| Potassium (K) | MI0002 | 121 mg | 3 % |
| Sodium (Na) | MI0002 | 304 mg | |
| Salt (NaCl) | MI0002 | 0.8 g | |
| Phosphorus (P) | MI0002 | 59 mg | 9 % |
| Magnesium (Mg) | MI0002 | 14 mg | 4 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | MI0002 | 0.7 mg | 6 % |
| Copper (Cu) | MI0002 | 0.08 mg | 8 % |
| Zinc (Zn) | MI0002 | 1.1 mg | 7 % |
| Selenium (Se) | MI0002 | 3 µg | 3 % |
| Iodine (I) | MI0002 | 3 µg | 2 % |
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) |
| E0108 | Physical state, shape or form, multiple |
| F0014 | Fully heat-treated |
| G0018 | Boiled and undrained |
| H0191 | Meat added |
| H0212 | Vegetable added |
| H0227 | Flavoring, spice or herb added |
| J0142 | Preserved by chilling or freezing |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |