Lasagna
Lasagna, Vegetable, frozen, baked
139 kcal
Energy
6.0 g
Fat
2.4 g
Saturates
2.5 g
Sugar
0.9 g
Salt
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 139 (580 kJ) | |
| from Carbohydrate | 57 (237 kJ) | |
| from Fat | 54 (228 kJ) | |
| from Protein | 27 (115 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 14.2 g | |
| Dietary Fiber | 1.9 g | |
| Starch | ~ | |
| Sugars | 2.5 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 6.0 g | |
| Saturated Fat | 2.4 g | |
| Butyric Acid | 114.0 mg | |
| Caproic Acid | 29.0 mg | |
| Caprylic Acid | 35.0 mg | |
| Capric Acid | 85.0 mg | |
| Lauric Acid | 95.0 mg | |
| Tridecylic Acid | 0.0 mg | |
| Myristic Acid | 335.0 mg | |
| Pentadecanoic Acid | 30.0 mg | |
| Palmitic Acid | 1,170.0 mg | |
| Margaric Acid | 20.0 mg | |
| Stearic Acid | 505.0 mg | |
| Arachidic Acid | 5.0 mg | |
| Behenic Acid | 0.0 mg | |
| Lignoceric Acid | 0.0 mg | |
| Monounsaturated Fat | 1.5 g | |
| Myristoleic Acid | 20.0 mg | |
| 15:1 | 0.0 mg | |
| Palmitoleic Acid | 50.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | 5.0 mg | |
| Oleic Acid | 1,375.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 5.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | 0.0 mg | |
| Polyunsaturated Fat | 1.1 g | |
| Linoleic Acid | 975.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 135.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 20.0 mg | |
| Eicosadienoic Acid | 0.0 mg | |
| Eicosatrienoic Acid | 0.0 mg | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 135.0 mg | |
| Omega-6 Fatty Acids | 975.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 14.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 6.9 g | |
| Essential Aminos | ||
| Histidine | 151.0 mg | |
| Isoleucine | 293.0 mg | |
| Leucine | 517.0 mg | |
| Lysine | 295.0 mg | |
| Methionine | 121.0 mg | |
| Phenylalanine | 294.0 mg | |
| Threonine | 250.0 mg | |
| Tryptophan | 111.0 mg | |
| Valine | 343.0 mg | |
| Non-essential Aminos | ||
| Alanine | 207.0 mg | |
| Arginine | 189.0 mg | |
| Aspartic Acid | 422.0 mg | |
| Cystine | 93.0 mg | |
| Glutamic Acid | 1,519.0 mg | |
| Glycine | 158.0 mg | |
| Proline | 664.0 mg | |
| Serine | 260.0 mg | |
| Tyrosine | 244.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 71.2 g |
| Ash | 1.7 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 12.3 mg | |
| Vitamin A | 647 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.2 mg | |
| Vitamin B3 (niacin) | 0.8 mg | |
| Vitamin B5 (pantothenic acid) | 0.2 mg | |
| Vitamin B6 (pyridoxine) | 0.1 mg | |
| Vitamin B9 (folate) | 14 mcg | |
| Vitamin B12 (cobalamin) | 1 mcg | |
| Vitamin C | 1.1 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 1 IU | |
| Vitamin K | 18 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 150.0 mg | |
| Copper | 0.1 mg | |
| Fluoride | ~ | |
| Iron | 0.6 mg | |
| Magnesium | 21.0 mg | |
| Manganese | 0.2 mg | |
| Phosphorus | 140.0 mg | |
| Potassium | 170.0 mg | |
| Sodium | 352.0 mg | |
| Zinc | 0.9 mg | |
About Lasagna
Lasagne are a wide, flat pasta shape, and possibly one of the oldest types of pasta. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients. Lasagne originated in Italy, traditionally ascribed to the city of Bologna (Emilia-Romagna), where the first modern recipe was created and published and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e. Read More
Lasagne are a wide, flat pasta shape, and possibly one of the oldest types of pasta. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients. Lasagne originated in Italy, traditionally ascribed to the city of Bologna (Emilia-Romagna), where the first modern recipe was created and published and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.