Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat3.1
Carbohydrate22.2
Protein5.4
Dietary fibre1.0
Alcohol0.0
Water68.0
Energy content
Energy contentenergiprosent
Fat19
Carbohydrate64
Protein16
Dietary fibre1
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 593 kJ (141 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat19%
Carbohydrate63%
Dietary fibre1%
Protein15%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource22.2 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource3.1 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.5 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.9 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1.4 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)10 RE1 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E15 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)8 %
Vitamin B2 (riboflavin)5 %
Vitamin B3 (niacin)
Niacin equivalents11 %
Vitamin B6 (pyridoxine)4 %
Vitamin B9 (folate)2 %
Vitamin B12 (cobalamin)2 %
Vitamin C (askorbic acid)1 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)3 %
Sodium (Na)
Potassium (K)2 %
Magnesium (Mg)4 %
Phosphorus (P)17 %
Trace elementsSourceQuantity
Iron (Fe)4 %
Zinc (Zn)5 %
Selenium (Se)3 %
Copper (Cu)5 %
Iodine (I)2 %

Classification

Food ID: 05.547

FoodEx2: Pasta, filled with meat mix, cooked (A040V)

Facets
F02 Part-naturePasta-based dishes (cooked) (as part-nature) (A06GT)
F04 IngredientFilled (stuffed) pastas (A0ERE), Mammals and birds meat and products thereof (A0EZS)
F28 ProcessCooking and similar thermal preparation processes (A0BA1)

10

Missing value, content not known.

MI0002

EuroFIR recipe calculation procedure

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Calcium (Ca) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, total in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, free in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C22:6n-3 (docosahexaenoic acid, DHA) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:1 sum (palmitoleic acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:5n-3 (eicosapentaenoic acid, EPA) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Copper (Cu) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:0 (palmitic acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-6 in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin C (askorbic acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B2 (riboflavin) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sodium (Na) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Salt (NaCl) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

C20:4n-3 (eicosatetraenoic acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, added in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Water in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

C18:1 sum (oleic acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iodine (I) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C12:0 (lauric acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Dietary fibre in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Niacin equivalents in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Potassium (K) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B6 (pyridoxine) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Selenium (Se) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Saturated fatty acids in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Starch in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin A (RAE) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Vitamin B3 (niacin) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B12 (cobalamin) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C14:0 (myristic acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Cholesterol in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:3n-3 (alpha-linolenic acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Zinc (Zn) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Magnesium (Mg) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C22:5n-3 (docosapentaenoic acid, DPA) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Carbohydrate in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Vitamin B1 (thiamin) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Beta-carotene in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:2n-6 (linoleic acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin D in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin E in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Polyunsaturated fatty acids in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Protein in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iron (Fe) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Fat in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Alcohol in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Phosphorus (P) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-6 (arachidonic acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-3 in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Monounsaturated fatty acids in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:0 (stearic acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Retinol in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B9 (folate) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Trans fatty acids in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-3 (eicosatrienoic acid) in Pasta, fresh, filled with meat, Tortellini, industrially made, cooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

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