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Tagliatelle with ham, mushroom and cheese, retail, reheated

Tagliatelle with ham, mushroom and cheese is a prepared pasta meal. The figures describe retail products sold chilled, frozen or in long-life packaging, after reheating. It mainly provides carbohydrate and fat, along with some protein. Per 100g, it contains 14g of carbohydrate, 7.1g of fat, 5.6g of protein and 0.85g of salt.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. The salt and saturated fat content are worth noting for people monitoring their intake. Amounts eaten will affect the total energy, fat and salt consumed, and individual products may differ from these values. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

139 kcal

Energy

584 kJ

Graisse

7.1g

of which saturates

2.7g

Carbohydrate

14g

of which sugars

1.6g

Protéines

5.6g

Sel

0.85g

Alcool

0g

Eau

72g

Cholestérol

22mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamine D

0.3µg

Vitamine E

0.43mg

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.16mg

Niacin (B3)

2.1mg

Vitamine B6

0.08mg

Vitamine B12

Trace

Folate

4µg

Calcium

69mg

Fer

0.5mg

Magnésium

14mg

Phosphorus

110mg

Potassium

110mg

Sodium

340mg

Zinc

0.6mg

Copper

0.11mg

About these figures

Values are per 100g of the food as described (11 samples, 9 brands. 10-14% meat, chilled/frozen/longlife). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Meat Products and Dishes Supplement, 1996.

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