Diet: Vegan: no; Vegetarian: not assessed; Ovo-vegetarian: no; Lacto-vegetarian: not assessed; Pescatarian: not assessed; Low lactose: no; Without gluten-containing ingredients: no.
Bio Penne 5kg, Eggplant, Bio Tomaten geschaelt 2650ml, Cheese, parmesan, grated
€ 13,90
| Protein | 30.9 g · 54 % DV | |
| Carbohydrates | 151.0 g · 48 % DV | |
| Fat | 7.3 g · 8 % DV | |
| Fiber | 9.5 g · 32 % DV |
| per person | % Daily Value* | |
|---|---|---|
| Energy | 806 kcal | 34 % |
| Protein | 30.9 g | 54 % |
| Fat | 7.3 g | 8 % |
| of which saturates | 3.0 g | 9 % |
| Carbohydrate | 151.0 g | 48 % |
| of which sugars | 12.8 g | 21 % |
| Fibre | 9.5 g | 32 % |
| Salt | 0.11 g | 2 % |
| * DGE reference values, 25–51 years, Male | ||
| per person | % Daily Value* | |
|---|---|---|
| Vitamin A | 97.8 µg | 12 % |
| Vitamin B1 (Thiamine) | 215.6 µg | 18 % |
| Vitamin B2 (Riboflavin) | 164.4 µg | 12 % |
| Vitamin B3 (Niacin) | 6.7 mg | 44 % |
| Vitamin B5 (Pantothenic acid) | 2.2 mg | 44 % |
| Vitamin B6 (Pyridoxine) | 333.4 µg | 21 % |
| Vitamin B7 (Biotin) | 10.8 µg | 27 % |
| Vitamin B9 (Folate) | 65.1 µg | 22 % |
| Vitamin B12 (Cobalamin) | 0.2 µg | 5 % |
| Vitamin C | 13.0 mg | 12 % |
| Vitamin D (Calciferol) | 0.1 µg | 1 % |
| Vitamin E (Tocopherol) | 1.9 mg | 14 % |
| Vitamin K (Phylloquinone) | 10.3 µg | 15 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | ||
| * DGE reference values, 25–51 years, Male | ||
Reference values for 4 of 4 ingredients (sources: BLS (internal), BLS 4.0 (reference), USDA).
| per person | % Daily Value* | |
|---|---|---|
| Sodium (mineral fraction) | 271.3 mg | 18 % |
| Potassium | 1.0 g | 26 % |
| Calcium | 197.7 mg | 20 % |
| Magnesium | 132.9 mg | 38 % |
| Phosphorus | 774.9 mg | 111 % |
| Iron | 5.8 mg | 58 % |
| Zinc | 5.8 mg | 41 % |
| Copper | 716.3 µg | 57 % |
| Manganese | 1.9 mg | 55 % |
| Iodine | 3.2 µg | 2 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | ||
| * DGE reference values, 25–51 years, Male | ||
Reference values for 4 of 4 ingredients (sources: BLS (internal), BLS 4.0 (reference), USDA).