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Home » Nutritional Information

LASAGNE (LASAGNA), BEEF, RESTAURANT STYLE, READY TO EAT... NUTRITIONAL INFORMATION

Here is the specific information requested. Use this information to assist you in selecting your daily intake of fat, carbohydrates, protein, vitamins and minerals in order to obtain a balanced diet to promote health, vitality and strength.

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Commercially produced minced beef and tomato filling in pasta layers with white sauce and cheese, ready to eat. As purchased from restaurants.

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OVERVIEW

Energy (kJ):

549.0 kJ

Energy (cal):

131.2 cal

Protein:

7.9 g

Fat:

5.6 g

-Saturated Fat:

2.3 g

-Mono-Unsaturated Fat:

2.1 g

-Poly-Unsaturated Fat:

0.8 g

-Omega 3 Fat:

- mg

Carbohydrate:

11.2 g

-Complex Carbs:

10.5 g

-Sugar:

0.7 g

Fibre:

2.1 g

Water Content:

70.6 mL

Alcohol:

- g

Cholesterol:

17.0 mg

Caffeine:

- mg

OTHER INFORMATION

Ingredients:
-

Directions:
-

GLYCEMIC

Glycemic Index:

Glycemic Load:

VITAMINS & MINERALS

Sodium:

226.0 mg

Potassium:

56.0 mg

Calcium:

37.0 mg

Phosphorus:

140.0 mg

Magnesium:

8.0 mg

Iron:

0.8 mg

Zinc:

0.8 mg

Aluminium:

- ug

Antimony:

- ug

Arsenic:

- ug

Cadnium:

- ug

Chromium:

- ug

Cobalt:

- ug

Copper:

0.1 mg

Fluoride:

101.5 ug

Iodine:

- ug

Lead:

- ug

Manganese:

0.3 mg

Mercury:

- ug

Molybdenum:

- ug

Nickel:

- ug

Selenium:

3.0 ug

Sulphur:

81.0 mg

Tin:

- ug

Retinol Eq.:

24.0 ug

Retinol:

11.0 ug

Beta-Carotene Eq.:

80.0 ug

Thiamin (B1):

0.0 mg

Riboflavin (B2):

0.1 mg

Niacin (B3) Eq.:

3.5 mg

Niacin (B3):

2.2 mg

Folate:

- mg

Vitamin C:

0.0 mg

Vitamin B5:

0.1 mg

Vitamin B6:

0.1 mg

Vitamin B7:

3.3 ug

Vitamin B12:

- ug

Vitamin D:

- ug

Vitamin E:

0.7 mg

IN-DEPTH ANALYSIS

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The in-depth analysis includes:

Amino acids
Fatty acids
Carbohydrate breakdown
Organic acids

Copyright of the Commonwealth of Australia, Food Standards Australia New Zealand and Adjunct Professor H. Greenfield and others at the University of New South Wales. Certain material used in this product has been reproduced with the permission of the Commonwealth of Australia, Food Standards Australia New Zealand, Associate Professor H. Greenfield and others at the University of New South Wales and other researchers.

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