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Lasagne, with minced meat

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 69 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 681 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 163 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 9.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.28 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C14:0 0.57 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:0 1.83 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:0 0.92 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Transunsaturated fatty acids 0.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 3.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.14 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:1 sum 2.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids 0.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.55 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:3n-3 0.14 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:3n-6 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-3 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:4n-6 0.01 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C20:5n-3 (EPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:5n-3 (DPA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C22:6n-3 (DHA) 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-3 0.14 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.63 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 27 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 10 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 6.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 8.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.8 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 86 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 76 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 119 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.8 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.07 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 1.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 13 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0.3 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 137 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.7 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 308 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 179 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.06 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 137 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 11.2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
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
G0015 Boiled and drained
G0020 Simmered, poached or stewed
G0025 Cooked with added fat or oil
H0151 Spice or herb added
H0184 Milk added
H0191 Meat added
H0227 Flavoring, spice or herb added
H0350 Tomato added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups