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Lasagne, retail, reheated

This entry describes ready-made meat lasagne bought chilled or frozen and reheated before eating. It provides carbohydrate, fat and protein. Per 100g, it contains 16g of carbohydrate, 7.4g of protein and 6.1g of fat. These figures describe the sampled retail products; the nutrient content of individual products will vary with the recipe.

Carbohydrate provides energy, while protein is needed for the growth and repair of body tissues. Lasagne also contains salt and saturated fat, which are worth noting for people monitoring their intake. The product label can help identify differences between brands and recipes. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

143 kcal

Energy

603 kJ

Gordura

6.1g

of which saturates

2.8g

Carbohydrate

16g

of which sugars

3g

Fibra

1.7g

Proteína

7.4g

Sal

0.53g

Álcool

0g

Água

68g

Colesterol

18mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin K1

2.7µg

Thiamin (B1)

0.33mg

Riboflavin (B2)

0.12mg

Niacin (B3)

1.4mg

Vitamina B6

0.14mg

Vitamina B12

1µg

Ácido Fólico

11µg

Cálcio

80mg

Ferro

1mg

Magnésio

19mg

Phosphorus

120mg

Potássio

230mg

Sódio

210mg

Zinco

1.4mg

Copper

0.1mg

Other types of lasagne

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Lasagne, vegetable, retail

117 kcal

4.8g

5.3g

–

Lasagne, homemade

180 kcal

9.6g

9.6g

1g

Lasagne, homemade, with extra lean minced beef

160 kcal

10g

7g

1g

Lasagne, spinach, wholemeal, homemade

93 kcal

4.2g

3.1g

–

Lasagne, vegetable, wholemeal, homemade

106 kcal

4.8g

4.6g

–

About these figures

Values are per 100g of the food as described (12 samples, 11 brands. 10-20% meat, chilled and frozen). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Histórico do artigo

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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente