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Lasagne, spinach, wholemeal, homemade

Homemade spinach and wholemeal lasagne is a cooked dish made with wholemeal pasta and spinach. The figures here describe a recipe from dietary survey records. It provides carbohydrate, protein and fat. Per 100g, it contains 13g of carbohydrate, 4.2g of protein and 3.1g of fat, with an energy content of 395 kJ.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. This dish also contains calcium, which helps maintain bones and teeth. Its salt, saturated fat and energy content may be relevant to people monitoring these aspects of their diet. The amounts will vary with the ingredients and recipe used at home. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

93 kcal

Energy

395 kJ

Gordura

3.1g

of which saturates

1.3g

Carbohydrate

13g

of which sugars

2.2g

Proteína

4.2g

Sal

0.33g

Água

77g

Colesterol

6mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

183µg

Vitamina D

0.1µg

Vitamina E

0.79mg

Vitamina C

5mg

Thiamin (B1)

0.13mg

Riboflavin (B2)

0.06mg

Niacin (B3)

1mg

Vitamina B6

0.09mg

Vitamina B12

0.1µg

Ácido Fólico

27µg

Cálcio

84mg

Ferro

1.1mg

Magnésio

32mg

Phosphorus

91mg

Potássio

200mg

Sódio

130mg

Zinco

0.8mg

Copper

0.1mg

Iodo

5µg

Other types of lasagne

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Lasagne, vegetable, wholemeal, homemade

106 kcal

4.8g

4.6g

–

Lasagne, homemade

180 kcal

9.6g

9.6g

1g

Lasagne, homemade, with extra lean minced beef

160 kcal

10g

7g

1g

Lasagne, vegetable, retail

117 kcal

4.8g

5.3g

–

Lasagne, retail, reheated

143 kcal

7.4g

6.1g

1.7g

About these figures

Values are per 100g of the food as described (Recipe from dietary survey records). "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