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LASAGNA ITALIANO

Frozen Dinners & Entrees Nestle Usa-Frozen Food Division Branded
121 Calories
6.5g Protein
13.5g Carbs
4.7g Fat
1.4g Fiber
Nutrition Facts
Serving Size 100 g
Calories 121
% Daily Value*
Total Fat 4.7g 6%
Saturated Fat 2.1g 10%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 284mg 12%
Total Carbohydrate 13.5g 5%
Dietary Fiber 1.4g 5%
Total Sugars 2.8g
Protein 6.5g 13%
Vitamin D 0mcg 0%
Calcium 116mg 9%
Iron 0.5mg 3%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 6.5g 26%
Carbs 13.5g 55%
Fat 4.7g 19%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 4.2 MG 5%

Minerals

Nutrient Amount % DV
Calcium, Ca 116 MG 9%
Iron, Fe 0.5 MG 3%
Sodium, Na 284 MG 12%

About LASAGNA ITALIANO

LASAGNA ITALIANO is a moderate-calorie food with 121 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 6.5g of protein, 13.5g of carbohydrates, and 4.7g of fat. It also contributes 1.4g of dietary fiber per serving. This food belongs to the Frozen Dinners & Entrees category.

Ingredients

SAUCE: TOMATOES, TOMATO JUICE, COOKED BEEF AND PORK, WATER, ONIONS, TOMATO PASTE, SUGAR, SPICES, MODIFIED CORNSTARCH, SALT, GARLIC PUREE, RENDERED BEEF FAT, EXTRA VIRGIN OLIVE OIL, POTASSIUM CHLORIDE, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), CITRIC ACID, CALCIUM CHLORIDE, NATURAL FLAVOR., COOKED PASTA: WATER, SEMOLINA WHEAT FLOUR., CHEESE: LOW FAT RICOTTA CHEESE (WHEY, MILK, CREAM, VINEGAR, CARRAGEENAN, XANTHAN GUM), LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES), WHEAT FLOUR, SALT, SUGAR, DRIED GARLIC, YEAST, POTASSIUM CHLORIDE, SPICES, SOYBEAN OIL.

Calorie Breakdown

At 121 calories per 100 grams, LASAGNA ITALIANO gets 22% of its calories from protein, 45% from carbohydrates, and 35% from fat. This is moderate, similar to many lean proteins and whole grains.

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