Pasta, with meat sauce, Bolognese, frozen, industrially made

Energy in 100 g

404 kJ (96 kcal)

Fat →

1.6 g

Protein →

5.1 g

Carbohydrate →

14.4 g

More pasta:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 77 g
Carbohydrate: 14.4 g
Protein: 5.1 g
Dietary fibre: 2 g
Fat: 1.6 g
Energy content
Carbohydrate: 60 E%
Protein: 21 E%
Fat: 15 E%
Dietary fibre: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 404 kJ (96 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2091.6 g14%
CarbohydrateMI018114.4 g60%
Dietary fibre2092 g3%
Protein2095.1 g21%
Alcohol500 g0%
WaterMI014277 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33113.5 g
Sugar, totalMI_SUGAR_NO0.9 g
Sugar, added3310 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids2090.4 g
Trans fatty acids2090 g
Monounsaturated fatty acids2090.7 g
Polyunsaturated fatty acids2090.3 g
Omega-373p0.1 g
Omega-674p0.2 g
Cholesterol2096 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)2090 g
C14:0 (myristic acid)2090 g
C16:0 (palmitic acid)2090.2 g
C18:0 (stearic acid)2090.1 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)2090 g
C18:1 sum (oleic acid)2090.6 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)2090.2 g
C18:3n-3 (alpha-linolenic acid)2090.1 g
C20:3n-3 (eicosatrienoic acid)2090 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)2090 g
C20:4n-3 (eicosatetraenoic acid)2090 g
C20:4n-6 (arachidonic acid)2090 g
C20:5n-3 (eicosapentaenoic acid, EPA)2090 g
C22:5n-3 (docosapentaenoic acid, DPA)2090 g
C22:6n-3 (docosahexaenoic acid, DHA)2090 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03250 µg-RE
Vitamin A (RE)MI03220 µg-RE0 %
Beta-carotene60a0 µg
Retinol60a0 µg
Vitamin D200 µg0 %
Vitamin E2090.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2090.08 mg6 %
Vitamin B2 (riboflavin)200.1 mg6 %
Vitamin B3 (niacin)2091.1 mg
Niacin equivalentsMI04212 mg9 %
Vitamin B6 (pyridoxine)2090.1 mg5 %
Vitamin B9 (folate)20914 µg4 %
Vitamin B12 (cobalamin)2090.2 µg5 %
Vitamin C (askorbic acid)2094 mg3 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20913 mg1 %
Potassium (K)209192 mg5 %
Sodium (Na)209308 mg
Salt (NaCl)MI01200.8 g
Phosphorus (P)20963 mg9 %
Magnesium (Mg)20915 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2090.7 mg6 %
Copper (Cu)2090.11 mg12 %
Zinc (Zn)2090.6 mg4 %
Selenium (Se)2091 µg1 %
Iodine (I)3255 µg3 %

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
A0220Pasta dish (US CFR)
A0861Prepared food product (EUROFIR)
B1079Durum wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0134Semisolid with solid pieces
F0014Fully heat-treated
G0008Griddled
G0014Boiled
H0151Spice or herb added
H0191Meat added
H0350Tomato added
J0142Preserved by chilling or freezing
K0037Packed in gravy or sauce, vegetable
M0166Plastic bag or pouch
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
73p
Calculated as the sum of omega-3 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
74p
Calculated as the sum of omega-6 fatty acids from reference 209: Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
209
Norwegian Food Control Authority and Directorate of Health and Social Affairs. Nutrient analysis 2002-2003. Dif. food items. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
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])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Compare foods

<!--! Font Awesome Free 6.4.2 by @fontawesome - https://fontawesome.com License - https://fontawesome.com/license/free (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License) Copyright 2023 Fonticons, Inc. -->
Compare now<!--! Font Awesome Free 6.4.2 by @fontawesome - https://fontawesome.com License - https://fontawesome.com/license/free (Icons: CC BY 4.0, Fonts: SIL OFL 1.1, Code: MIT License) Copyright 2023 Fonticons, Inc. -->
Suggestions: