Sauce, pasta, tomato based, napoletana
17-619
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 65kcal
- Energy (kJ)
- 270kJ
- Protein
- 1.5g
- Fat
- 3.8g
- Saturated fatty acids
- 0.54g
- Monounsaturated fatty acids
- 1.81g
- Polyunsaturated fatty acids
- 1.3g
- Carbohydrate
- 6.5g
- Total sugars
- 6.3g
- Fibre (AOAC)
- 2.3g
Minerals
- Salt
- 0.72g
- Sodium
- 290mg
- Potassium
- 356mg
- Calcium
- 33mg
- Magnesium
- 18mg
- Phosphorus
- 32mg
- Iron
- 0.62mg
- Copper
- 0.12mg
- Zinc
- 0.2mg
- Chloride
- 500mg
- Manganese
- 0.15mg
- Selenium
- 1µg
- Iodine
- Trace
Vitamins
- Carotene
- 592µg
- Retinol equivalent
- 99µg
- Vitamin D
- 0µg
- Vitamin E
- 3.6mg
- Thiamin
- 0.06mg
- Riboflavin
- 0.02mg
- Niacin
- 1mg
- Vitamin B6
- 0.23mg
- Vitamin B12
- 0µg
- Folate
- 8µg
- Vitamin C
- Trace
Description
11 samples, 10 products, including tomato and basil sauce, ambient
References
LGC, Nutrient analysis of pasta and pasta sauces, 2003; and industry data, 2013
PRAL Score
-6.45 mEq/100 g (base-forming)
Estimated using the Remer & Manz formula.