Casserole with spaghetti and minced meat, saarioinen

Food number: 32129
Food type: Dish
Processing method: Industrial
Ingredient class: Dish
Food use class: Meat casseroles
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		26%
protein, total		23%
carbohydrate, available		50%
alcohol		0%
fibre, total		1%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		7%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		12%
fatty acids, total polyunsaturated		6%

Percentage of energy from carbohydrates
sugars, total		11%
starch, total		38%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	408 (97)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	11.6	g	calculated as recipe	value created within host-system
fat, total	2.9	g	calculated as recipe	value created within host-system
protein, total	5.6	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	<0.1	g	calculated as recipe	value created within host-system
starch, total	9.0	g	calculated as recipe	value created within host-system
sugars, total	2.6	g	calculated as recipe	value created within host-system
sucrose	1.7	g	calculated as recipe	value created within host-system
lactose	0.2	g	calculated as recipe	value created within host-system
fructose	0.4	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0.8	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0.4	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.2	g	calculated as recipe	value created within host-system
glucose	0.3	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	2.7	g	calculated as recipe	value created within host-system
fatty acids, total	2.6	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0.7	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	1.3	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.6	g	calculated as recipe	value created within host-system
fatty acids, total trans	<0.1	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	558	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	33	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	1	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	4	mg	calculated as recipe	value created within host-system
cholesterol (GC)	19.9	mg	calculated as recipe	value created within host-system
sterols, total	8.7	mg	calculated as recipe	value created within host-system
Minerals
sodium	380.6	mg	calculated as recipe	value created within host-system
salt	969.6	mg	calculated as recipe	value created within host-system
potassium	139.6	mg	calculated as recipe	value created within host-system
magnesium	11.3	mg	calculated as recipe	value created within host-system
calcium	16.2	mg	calculated as recipe	value created within host-system
phosphorus	60.9	mg	calculated as recipe	value created within host-system
iron, total	0.8	mg	calculated as recipe	value created within host-system
zinc	0.5	mg	calculated as recipe	value created within host-system
iodide (iodine)	8.8	µg	calculated as recipe	value created within host-system
selenium, total	3.9	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	74.6	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	17.1	µg	calculated as recipe	value created within host-system
vitamin D	0.1	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.3	mg	calculated as recipe	value created within host-system
vitamin K, total	4.12	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	2.7	mg	calculated as recipe	value created within host-system
folate (HPLC)	7.9	µg	calculated as recipe	value created within host-system
niacin equivalents, total	2.7	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	1.5	mg	calculated as recipe	value created within host-system
riboflavine	0.06	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.04	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.1	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.12	mg	calculated as recipe	value created within host-system
carotenoids, total	640.1	µg	calculated as recipe	value created within host-system

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