LumilnarBaked goods
Stew of pasta egg-free, with vegetables and chicken
Nutrients per 100 g · German: Eintopf aus Teigwaren eifrei, mit Gemüse und Hühnerfleisch. Source: German Federal Food Code (BLS).
93kcal
5.7 gProtein
11.2 gCarbs
2.6 gFat
Fibre 0.9 g · Sugar 0.8 g
93kcal
5.7 gProtein
11.2 gCarbs
2.6 gFat
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Macronutrients
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Calories | 93 kcal | 5 % |
| Fat | 2.6 g | 4 % |
| Protein | 5.7 g | 11 % |
| Carbohydrates | 11.2 g | 5 % |
| Fiber | 0.9 g | 3 % |
| Water | 78 g | 3 % |
| Sugar | 0.8 g | 2 % |
| Net Carbs | 10.3 g | – |
Fats
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 6:3 Verhältnis | 7.8 ratio | – |
| Mittelkettige Fettsäuren | 0 g | – |
Fatty acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 3 Fettsäuren | 0.082 mg | – |
| Omega 6 Fettsäuren | 0.642 mg | – |
| Hexansäure / Capronsäure | 0 mg | – |
| Octansäure / Caprylsäure | 0 mg | – |
| Dodecansäure / Laurinsäure | 0 mg | – |
| Tetradecansäure / Myristinsäure | 0.02 mg | – |
| Hexadecansäure / Palmitinsäure | 0.538 mg | – |
| Heptadecansäure | 0 mg | – |
| Octadecansäure / Stearinsäure | 0.2 mg | – |
| Gesättigte Fettsäuren | 0.8 mg | – |
| Hexadecensäure / Palmitoleinsäure | 0.089 mg | – |
| Octadecensäure / Ölsäure Omega 9 | 0.7 mg | – |
| Einfach ungesättigte Fettsäuren | 0.8 mg | – |
| Octadecadiensäure / Linolsäure Omega 6 | 0.548 mg | – |
| ALA - Linolensäure Omega 3 | 0.031 mg | – |
| Eicosadiensäure Omega 6 | 0 mg | – |
| Eicosatetraensäure / Arachidonsäure Omega 6 | 0.094 mg | – |
| DHA - Docosahexaensäure Omega 3 | 0.051 mg | – |
| Mehrfach ungesättigte Fettsäuren | 0.724 mg | – |
| Cholesterin | 17.1 mg | – |
Sugars
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Fructose | 0.2 mg | – |
| Glucose | 0.2 mg | – |
| Monosaccharides | 0.4 mg | – |
| Sucrose | 0.2 mg | – |
| Maltose | 0.222 mg | – |
| Disaccharide | 0.4 mg | – |
| Resorbable Oligosaccharides | 0.001 mg | – |
| Starch | 10.4 g | – |
Vitamins
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Vitamin A (Retinolequivalent) | 53 µg | 6 % |
| Vitamin A (Retinolactivitysequivalent) | 28 µg | 3 % |
| Retinol | 4 µg | 0 % |
| Beta-Carotin | 264 µg | 13 % |
| Vitamin B1 Thiamine | 0.03 µg | 0 % |
| Vitamin B2 (Riboflavin) | 0.06 µg | 0 % |
| Vitamin B3 (Niacine) | 1.7 µg | 0 % |
| Vitamin B3 Niacinequivalent | 2.4 µg | 0 % |
| Vitamin B5 (pantothenic acid) | 0.3 µg | 0 % |
| Vitamin B6 (Pyridoxine) | 80 µg | 6 % |
| Vitamin B7 (Biotine) | 1 µg | 2 % |
| Vitamin B9 (Folic Acid) | 11 µg | 3 % |
| Vitamin C | 4.8 µg | 0 % |
| Vitamin E | 0.41 µg | 0 % |
| Vitamin K | 19 µg | 19 % |
| Vitamin K1 (Phylloquinone) | 18 µg | 18 % |
| Vitamin K2 (Menaquinone) | 0.64 µg | – |
Minerals & trace elements
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Salt | 0.445 g | 9 % |
| Sodium | 178 mg | 6 % |
| Potassium | 99 mg | 2 % |
| Calcium | 15 mg | 2 % |
| Magnesium | 13 mg | 4 % |
| Phosphorus | 87 mg | 12 % |
| Chloride | 95 mg | 4 % |
| Iron | 0.7 µg | 0 % |
| Zinc | 0.7 µg | 0 % |
| Manganese | 180 µg | 5 % |
| Copper | 100 µg | 8 % |
| Fluroride | 11 μg | 0 % |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Isoleucin | 0.3 mg | 0 % |
| Leucin | 0.4 mg | 0 % |
| Lysin | 0.3 mg | 0 % |
| Methionin | 0.1 mg | 0 % |
| Cystein | 0.1 mg | 0 % |
| Phenylalanin | 0.2 mg | 0 % |
| Tyrosin | 0.2 mg | 0 % |
| Threonin | 0.2 mg | 0 % |
| Valin | 0.3 mg | 0 % |
| Tryptophan | 0.045 mg | 0 % |
| Arginin | 0.3 mg | – |
| Alanin | 0.1 mg | – |
| Histidin | 0.1 mg | 0 % |
| Essentielle Aminosäuren | 1.9 mg | – |
| Asparaginsäure | 0.1 mg | – |
| Glutaminsäure | 0.7 mg | – |
| Glycin | 0.1 mg | – |
| Serin | 0.1 mg | – |
| Prolin | 0.2 mg | – |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Nichtessentielle Aminosäuren | 1.9 g | – |
Sugar alcohols
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Sorbitol | 0.01 mg | – |
| Total Sugar Alcohols | 0.01 mg | – |
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Reference values for “% daily value” are guide values for adults. Nutrients per the German Federal Food Code; preparation and variety change the values.