Sauce, pasta, four cheese
17-624
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 129kcal
- Energy (kJ)
- 538kJ
- Protein
- 5.1g
- Fat
- 9.7g
- Saturated fatty acids
- 5.73g
- Monounsaturated fatty acids
- 2.8g
- Polyunsaturated fatty acids
- 0.62g
- Carbohydrate
- 5.8g
- Total sugars
- 1.9g
- Fibre (AOAC)
- 1.3g
Minerals
- Salt
- 0.81g
- Sodium
- 325mg
- Potassium
- 70mg
- Calcium
- 169mg
- Magnesium
- 10mg
- Phosphorus
- 149mg
- Iron
- 0.13mg
- Copper
- Trace
- Zinc
- 0.7mg
- Chloride
- 416mg
- Manganese
- 0.04mg
- Selenium
- 3µg
- Iodine
- 18µg
Vitamins
- Carotene
- 49µg
- Retinol equivalent
- 95µg
- Vitamin D
- Trace
- Vitamin E
- 0.55mg
- Thiamin
- Trace
- Riboflavin
- 0.11mg
- Niacin
- 0.1mg
- Vitamin B6
- 0.15mg
- Vitamin B12
- Trace
- Folate
- 6µg
- Vitamin C
- Trace
Description
10 samples, 8 products, chilled and ambient
References
LGC, Nutrient analysis of pasta and pasta sauces, 2003; and industry data, 2013
PRAL Score
4.09 mEq/100 g (acid-forming)
Estimated using the Remer & Manz formula.