Sauce, pasta, tomato based, with added vegetables
17-621
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 46kcal
- Energy (kJ)
- 193kJ
- Protein
- 1.4g
- Fat
- 2.1g
- Saturated fatty acids
- 0.29g
- Monounsaturated fatty acids
- 1.12g
- Polyunsaturated fatty acids
- 0.6g
- Carbohydrate
- 5.7g
- Total sugars
- 5.1g
- Fibre (AOAC)
- 2.4g
Minerals
- Salt
- 0.58g
- Sodium
- 230mg
- Potassium
- 354mg
- Calcium
- 24mg
- Magnesium
- 17mg
- Phosphorus
- 35mg
- Iron
- 0.6mg
- Copper
- 0.16mg
- Zinc
- 0.2mg
- Chloride
- 410mg
- Manganese
- 0.15mg
- Selenium
- 1µg
- Iodine
- 3µg
Vitamins
- Carotene
- 472µg
- Retinol equivalent
- 79µg
- Vitamin D
- 0µg
- Vitamin E
- 1.05mg
- Thiamin
- Trace
- Riboflavin
- 0.07mg
- Niacin
- 1.2mg
- Vitamin B6
- 0.23mg
- Vitamin B12
- 0µg
- Folate
- 15µg
- Vitamin C
- 4mg
Description
10 samples, 9 products, including chargrilled vegetable, sweet pepper, arrabbiata and mushroom pasta sauce, ambient
References
LGC, Nutrient analysis of pasta and pasta sauces, 2003; and industry data, 2013