LumilnarBaked goods
Wholemeal egg pasta boiled, fried without fat (pan)
Nutrients per 100 g · German: Vollkorneierteigwaren gekocht, gebraten ohne Fett (Pfanne). Source: German Federal Food Code (BLS).
127kcal
5.3 gProtein
22 gCarbs
1 gFat
Fibre 4.6 g · Sugar 0.3 g
127kcal
5.3 gProtein
22 gCarbs
1 gFat
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Macronutrients
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Calories | 127 kcal | 6 % |
| Fat | 1 g | 2 % |
| Protein | 5.3 g | 10 % |
| Carbohydrates | 22 g | 9 % |
| Fiber | 4.6 g | 14 % |
| Water | 68.8 g | 2 % |
| Sugar | 0.276 g | 1 % |
| Net Carbs | 17.4 g | – |
Fats
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 6:3 Verhältnis | 14.3 ratio | – |
Fatty acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 3 Fettsäuren | 0.024 mg | – |
| Omega 6 Fettsäuren | 0.344 mg | – |
| Tetradecansäure / Myristinsäure | 0.001 mg | – |
| Hexadecansäure / Palmitinsäure | 0.145 mg | – |
| Heptadecansäure | 0.001 mg | – |
| Octadecansäure / Stearinsäure | 0.027 mg | – |
| Eicosansäure / Arachinsäure | 0.001 mg | – |
| Tetracosansäure / Lignocerinsäure | 0 mg | – |
| Gesättigte Fettsäuren | 0.175 mg | – |
| Hexadecensäure / Palmitoleinsäure | 0.008 mg | – |
| Octadecensäure / Ölsäure Omega 9 | 0.181 mg | – |
| Eicosensäure | 0.003 mg | – |
| Decosensäure / Erucasäure Omega 9 | 0 mg | – |
| Einfach ungesättigte Fettsäuren | 0.202 mg | – |
| Octadecadiensäure / Linolsäure Omega 6 | 0.339 mg | – |
| ALA - Linolensäure Omega 3 | 0.022 mg | – |
| Eicosatriensäure Omega 6 | 0 mg | – |
| Eicosatetraensäure / Arachidonsäure Omega 6 | 0.005 mg | – |
| Docosapentaensäure Omega 3 | 0 mg | – |
| DHA - Docosahexaensäure Omega 3 | 0.002 mg | – |
| Mehrfach ungesättigte Fettsäuren | 0.369 mg | – |
| Cholesterin | 13 mg | – |
Sugars
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Fructose | 0.005 mg | – |
| Glucose | 0.023 mg | – |
| Monosaccharides | 0.028 mg | – |
| Sucrose | 0.113 mg | – |
| Maltose | 0.134 mg | – |
| Disaccharide | 0.248 mg | – |
| Starch | 21.7 g | – |
Vitamins
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Vitamin A (Retinolequivalent) | 8.3 µg | 1 % |
| Vitamin A (Retinolactivitysequivalent) | 8.2 µg | 1 % |
| Retinol | 8.2 µg | 1 % |
| Beta-Carotin | 0.2 µg | 0 % |
| Vitamin B1 Thiamine | 0.067 µg | 0 % |
| Vitamin B2 (Riboflavin) | 0.03 µg | 0 % |
| Vitamin B3 (Niacine) | 1 µg | 0 % |
| Vitamin B3 Niacinequivalent | 2.1 µg | 0 % |
| Vitamin B5 (pantothenic acid) | 0.17 µg | 0 % |
| Vitamin B6 (Pyridoxine) | 114 µg | 8 % |
| Vitamin B7 (Biotine) | 2.6 µg | 6 % |
| Vitamin B9 (Folic Acid) | 6 µg | 2 % |
| Vitamin B12 (Cobalamin) | 0.1 µg | 3 % |
| Vitamin D | 0.1 µg | 1 % |
| Vitamin E | 0.433 µg | 0 % |
| Vitamin K | 0.4 µg | 0 % |
| Vitamin K1 (Phylloquinone) | 0.4 µg | 0 % |
Minerals & trace elements
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Salt | 0.008 g | 0 % |
| Sodium | 3 mg | 0 % |
| Potassium | 87 mg | 2 % |
| Calcium | 14 mg | 1 % |
| Magnesium | 31 mg | 9 % |
| Phosphorus | 111 mg | 16 % |
| Sulfur | 52 mg | 7 % |
| Chloride | 28 mg | 1 % |
| Iron | 1 µg | 0 % |
| Zinc | 0.92 µg | 0 % |
| Manganese | 950 µg | 27 % |
| Copper | 112 µg | 9 % |
| Fluroride | 0.2 μg | 0 % |
| Iodine | 0.4 µg | 0 % |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Isoleucin | 0.188 mg | 0 % |
| Leucin | 0.349 mg | 0 % |
| Lysin | 0.161 mg | 0 % |
| Methionin | 0.092 mg | 0 % |
| Cystein | 0.114 mg | 0 % |
| Phenylalanin | 0.248 mg | 0 % |
| Tyrosin | 0.149 mg | 0 % |
| Threonin | 0.159 mg | 0 % |
| Valin | 0.23 mg | 0 % |
| Tryptophan | 0.068 mg | 0 % |
| Arginin | 0.249 mg | – |
| Alanin | 0.185 mg | – |
| Histidin | 0.121 mg | 0 % |
| Essentielle Aminosäuren | 1.6 mg | – |
| Asparaginsäure | 0.278 mg | – |
| Glutaminsäure | 1.5 mg | – |
| Glycin | 0.207 mg | – |
| Serin | 0.256 mg | – |
| Prolin | 0.508 mg | – |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Nichtessentielle Aminosäuren | 3.4 g | – |
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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.