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Vegetarian lasagna, home-made

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 73 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 556 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 133 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 6 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 3.7 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.17 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.57 g MI0002 EuroFIR recipe calculation procedure
C16:0 1.68 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.6 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0.2 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 1.4 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.13 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 1.21 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.3 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.2 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.06 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.06 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.16 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 15 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 11.6 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 7.8 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 3.8 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0.1 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 2 g MI0002 EuroFIR recipe calculation procedure
Protein 7.1 g MI0002 EuroFIR recipe calculation procedure
Salt 0.6 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 129 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 41 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 1049 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.9 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.08 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.1 mg MI0002 EuroFIR recipe calculation procedure
Niacin 0.9 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.12 mg MI0002 EuroFIR recipe calculation procedure
Folate 41 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0.4 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 17 mg MI0002 EuroFIR recipe calculation procedure
Calcium 163 mg MI0002 EuroFIR recipe calculation procedure
Iron 0.8 mg MI0002 EuroFIR recipe calculation procedure
Sodium 250 mg MI0002 EuroFIR recipe calculation procedure
Potassium 338 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 31 mg MI0002 EuroFIR recipe calculation procedure
Zinc 1.1 mg MI0002 EuroFIR recipe calculation procedure
Selenium 3 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.12 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 153 mg MI0002 EuroFIR recipe calculation procedure
Iodine 9 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0172 PREPARED FOOD PRODUCT (US CFR)
A0828 VEGETABLE DISH (EUROFIR)
B1276 TOMATO
C0140 FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT
E0151 SOLID
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0143 CHEESE ADDED
H0151 SPICE OR HERB ADDED
H0152 GRAIN ADDED
H0212 VEGETABLE ADDED
H0349 ONION 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
Z0109 HOME PREPARED

Foods in Vegetarian products and dishes

Food Groups