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Spaghetti bolognese, homemade

Homemade spaghetti bolognese is a cooked dish of spaghetti served with a meat-based sauce. The figures here describe the complete recipe, including the meat, sauce and pasta. It provides carbohydrate, protein and fat. Per 100g, it contains 17g of carbohydrate, 8.1g of protein and 6.1g of fat, of which 2.1g is saturated fat.

Carbohydrate supplies energy, while protein supports the growth and repair of body tissues. The saturated fat and salt content are worth noting for people monitoring their intake. In homemade versions, these amounts can vary with the meat, sauce ingredients and any added salt. Full nutrient figures for this recipe are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

151 kcal

Energy

635 kJ

Graisse

6.1g

of which saturates

2.1g

Carbohydrate

17g

of which sugars

1.8g

Fibre

1.2g

Protéines

8.1g

Sel

0.23g

Eau

68g

Cholestérol

17mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

58µg

Vitamine D

0.2µg

Vitamine E

1mg

Vitamine C

2mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.05mg

Niacin (B3)

2mg

Vitamine B6

0.12mg

Vitamine B12

0.5µg

Folate

8µg

Calcium

22mg

Fer

0.88mg

Magnésium

19mg

Phosphorus

85mg

Potassium

165mg

Sodium

92mg

Zinc

1.4mg

Copper

0.03mg

Sélénium

6µg

Iodine

3µg

Other types of spaghetti bolognese

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Spaghetti bolognese, retail, meat and sauce only, reheated

108 kcal

9.3g

5.7g

–

Spaghetti bolognese, retail, reheated, with spaghetti

126 kcal

6.6g

2.8g

–

About these figures

Values are per 100g of the food as described (Recipe, including meat, sauce and spaghetti). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine