Diet: Vegan: no; Vegetarian: no; Ovo-vegetarian: not assessed; Lacto-vegetarian: not assessed; Pescatarian: not assessed; Low lactose: not assessed; Without gluten-containing ingredients: not assessed.
Spaghetti Ristorante No. 8 5kg, Jakobsmuschelfleisch roh glasiert 10/20 TK 1kg, Bio Tomaten geschaelt 2650ml, Garnelen 8/12 roh ohne Kopf mit Schale Seawater TK 1kg
€ 18,90
| Protein | 51.3 g · 90 % DV | |
| Carbohydrates | 149.9 g · 48 % DV | |
| Fat | 5.6 g · 6 % DV | |
| Fiber | 0.6 g · 2 % DV |
| per person | % Daily Value* | |
|---|---|---|
| Energy | 864 kcal | 36 % |
| Protein | 51.3 g | 90 % |
| Fat | 5.6 g | 6 % |
| of which saturates | 2.3 g | 7 % |
| Carbohydrate | 149.9 g | 48 % |
| of which sugars | 11.2 g | 19 % |
| Fibre | 0.6 g | 2 % |
| Salt | 8.76 g | 146 % |
| * DGE reference values, 25–51 years, Male | ||
| per person | % Daily Value* | |
|---|---|---|
| Vitamin A | 81.1 µg | 10 % |
| Vitamin B1 (Thiamine) | 217.3 µg | 18 % |
| Vitamin B2 (Riboflavin) | 164.0 µg | 12 % |
| Vitamin B3 (Niacin) | 8.7 mg | 58 % |
| Vitamin B5 (Pantothenic acid) | 2.0 mg | 40 % |
| Vitamin B6 (Pyridoxine) | 395.1 µg | 25 % |
| Vitamin B7 (Biotin) | 11.1 µg | 28 % |
| Vitamin B9 (Folate) | 49.7 µg | 17 % |
| Vitamin B12 (Cobalamin) | 3.2 µg | 80 % |
| Vitamin C | 9.3 mg | 8 % |
| Vitamin D (Calciferol) | 8.0 µg | 40 % |
| Vitamin E (Tocopherol) | 3.4 mg | 24 % |
| Vitamin K (Phylloquinone) | 7.7 µg | 11 % |
| * 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 4.0 (reference)).
| per person | % Daily Value* | |
|---|---|---|
| Sodium (mineral fraction) | 401.1 mg | 27 % |
| Potassium | 1.2 g | 29 % |
| Calcium | 155.2 mg | 16 % |
| Magnesium | 155.6 mg | 44 % |
| Phosphorus | 1.0 g | 145 % |
| Iron | 7.5 mg | 75 % |
| Zinc | 7.3 mg | 52 % |
| Copper | 826.7 µg | 66 % |
| Manganese | 3.6 mg | 103 % |
| Iodine | 86.0 µg | 43 % |
| * 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 4.0 (reference)).