Deutschland — BLS
Paprikaschoten mit Hackfleischfüllung gebacken, in Tomatensauce (aus frischen Tomaten)
Nährstoffzusammensetzung je 100 g · Dishes, mostly plant-based.
Eine neutrale Nährstoffreferenz — keine tierärztliche oder ernährungsbezogene Beratung.
Nährstoffe (131)
| Nährstoff | Wert | Einheit |
|---|---|---|
| Energy (kilojoule) | 490 | kJ |
| Energy (kilocalorie) | 118 | kcal |
| Water | 80 | g |
| Protein (Nx6.25) | 5.19 | g |
| Fat | 8.2 | g |
| Carbohydrate, available | 5 | g |
| Fibre, dietary, total | 1.3 | g |
| Alcohol (Ethanol) | 0 | g |
| Organic acids, total | 0.26 | g |
| Ash | 1 | g |
| Vitamin A, retinol equivalents (RE) | 181 | µg |
| Vitamin A, retinol activity equivalents (RAE) | 97 | µg |
| Retinol | 12 | µg |
| Beta-carotene | 960 | µg |
| Carotenoids, excluding beta-carotene | 113 | µg |
| Vitamin D | 0.1 | µg |
| Vitamin D3 (cholecalciferol) | 0.1 | µg |
| Vitamin D2 (ergocalciferol) | 0.01 | µg |
| Vitamin E (alpha-tocopherol) | 2.35 | mg |
| Alpha-tocopherol | 2.35 | mg |
| Beta-tocopherol | 0.07 | mg |
| Gamma-tocopherol | 1.4 | mg |
| Delta-tocopherol | 0.07 | mg |
| Alpha-tocotrienol | 0.012 | mg |
| Vitamin K | 12 | µg |
| Vitamin K1 (phylloquinone) | 11 | µg |
| Vitamin K2 (menaquinone) | 1 | µg |
| Vitamin B1 (thiamine) | 0.06 | mg |
| Vitamin B2 (riboflavin) | 0.09 | mg |
| Niacin equivalents | 2.6 | mg |
| Niacin | 1.5 | mg |
| Pantothenic acid | 0.26 | mg |
| Vitamin B6 | 150 | µg |
| Biotin | 2 | µg |
| Folate equivalent | 21 | µg |
| Folate | 21 | µg |
| Folic acid, synthetic | 0 | µg |
| Vitamin B12 (cobalamin) | 0.6 | µg |
| Vitamin C | 49 | mg |
| Salt (sodium chloride) | 0.295 | g |
| Sodium | 118 | mg |
| Chloride | 148 | mg |
| Potassium | 237 | mg |
| Calcium | 16 | mg |
| Magnesium | 14 | mg |
| Phosphorus | 59 | mg |
| Sulphur | 3 | mg |
| Iron | 0.7 | mg |
| Zinc | 0.91 | mg |
| Iodide | 5 | µg |
| Copper | 50 | µg |
| Manganese | 100 | µg |
| Fluoride | 0 | µg |
| Chromium | 1 | µg |
| Molybdenum | 0 | µg |
| Acetic acid | 0.009 | g |
| Citric acid | 0.209 | g |
| Lactic acid | 0 | g |
| Malic acid | 0.05 | g |
| Tartaric acid | 0 | g |
| Polyols, total | 0 | g |
| Mannitol | 0 | g |
| Sorbitol | 0 | g |
| Xylitol | 0 | g |
| Monosaccharides, total | 3.43 | g |
| Glucose | 1.79 | g |
| Fructose | 1.63 | g |
| Galactose | 0.01078 | g |
| Disaccharides, total | 0.4 | g |
| Sucrose | 0.3 | g |
| Maltose | 0.06 | g |
| Lactose | 0 | g |
| Sugars (mono- and disaccharides), total | 3.8 | g |
| Starch (starch, glycogen, dextrins) | 1 | g |
| Fatty acids, saturated, total | 1.8 | g |
| Fatty acid C4:0 (butyric acid) | 0 | g |
| Fatty acid C6:0 (caproic acid) | 0.00001 | g |
| Fatty acid C8:0 (caprylic acid) | 0.00002 | g |
| Fatty acid C10:0 (capric acid) | 0.001 | g |
| Fatty acid C12:0 (lauric acid) | 0.001 | g |
| Fatty acid C14:0 (myristic acid) | 0.1 | g |
| Fatty acid C15:0 (pentadecylic acid) | 0.014 | g |
| Fatty acid C16:0 (palmitic acid) | 1.1 | g |
| Fatty acid C17:0 (margaric acid) | 0.04 | g |
| Fatty acid C18:0 (stearic acid) | 0.52 | g |
| Fatty acid C20:0 (arachidic acid) | 0.03 | g |
| Fatty acid C22:0 (behenic acid) | 0.01 | g |
| Fatty acid C24:0 (lignoceric acid) | 0 | g |
| Fatty acids, monounsaturated, total | 4.09 | g |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | 0.029 | g |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.14 | g |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | 0.034 | g |
| Fatty acid C18:1 n-9 cis (oleic acid) | 3.82 | g |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.05 | g |
| Fatty acid C22:1 n-9 cis (erucic acid) | 0.02 | g |
| Fatty acids, polyunsaturated, total | 1.45 | g |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.39 | g |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.38 | g |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | 0.001 | g |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0.0015 | g |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | 0.0021 | g |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0.003 | g |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 1.06 | g |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 1.04 | g |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | 0.001 | g |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | 0.001 | g |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | 0.005 | g |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | 0.0025 | g |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | 0.009 | g |
| Fatty acids, others | 0.21 | g |
| Cholesterol | 27 | mg |
| Amino acids, essential, total | 2.27 | g |
| Alanine | 0.33 | g |
| Arginine | 0.34 | g |
| Aspartic acid, including asparagine | 0.52 | g |
| Cysteine | 0.072 | g |
| Glutamic acid, including glutamine | 0.97 | g |
| Glycine | 0.29 | g |
| Histidine | 0.171 | g |
| Isoleucine | 0.26 | g |
| Leucine | 0.42 | g |
| Lysine | 0.44 | g |
| Methionine | 0.139 | g |
| Phenylalanine | 0.24 | g |
| Proline | 0.27 | g |
| Serine | 0.26 | g |
| Threonine | 0.24 | g |
| Tryptophan | 0.066 | g |
| Tyrosine | 0.19 | g |
| Valine | 0.29 | g |
| Nitrogen, total | 0.8 | g |
Quelle
Max Rubner-Institut — Bundeslebensmittelschlüssel (BLS), deutsche Nährstoffdatenbank (CC BY 4.0). Lebensmittelcode X554113. Originalquelle.
Kostenlose Rückruf-Benachrichtigungen
Sie lesen über Paprikaschoten mit Hackfleischfüllung gebacken, in Tomatensauce (aus frischen Tomaten)? Haustierprodukte werden laufend zurückgerufen — erhalten Sie eine kostenlose E-Mail, sobald ein neuer relevanter Rückruf erscheint. Jederzeit abbestellbar.
Nur mit Opt-in: Wir speichern Ihre E-Mail-Adresse, Ihre Sprache, den optionalen Tierart-Filter und die Seite, von der aus Sie sich angemeldet haben, und senden eine Bestätigungs-E-Mail mit Ein-Klick-Abmeldelink. Wir geben Ihre Adresse niemals weiter.