Ernärungswäert a chemesch Zesummesetzung.
Den Dësch weist den Inhalt vun Nährstoffer (Kalorien, Proteinen, Fetter, Kuelenhydrater, Vitaminnen a Mineralstoffer) pro 100 Gramm iessbar Deel.
| Nährstoff | Quantitéit | Norm ** | % vun der Norm an 100 g | % vun der Norm an 100 kcal | 100% normal |
| Kaloriewäert | 71 kCal | 1684 kCal | 4.2% | 5.9% | g 2372 |
| Proteins | g 2.22 | g 76 | 2.9% | 4.1% | g 3423 |
| Fats | g 0.71 | g 56 | 1.3% | 1.8% | g 7887 |
| Kuelenhydrater | g 13.04 | g 219 | 6% | 8.5% | g 1679 |
| Alimentarfaser | g 0.9 | g 20 | 4.5% | 6.3% | g 2222 |
| Waasser | g 82.15 | g 2273 | 3.6% | 5.1% | g 2767 |
| Äschen | g 0.98 | ~ | |||
| Vitaminnen | |||||
| Vitamin A, RE | 36 μg | 900 μg | 4% | 5.6% | g 2500 |
| Retinol | 0.002 mg | ~ | |||
| alpha Karotin | 14 μg | ~ | |||
| beta Karotin | 0.407 mg | 5 mg | 8.1% | 11.4% | g 1229 |
| Lycopene | 2678 μg | ~ | |||
| Lutein + Zeaxanthin | 92 μg | ~ | |||
| Vitamin B1, Thiamin | 0.058 mg | 1.5 mg | 3.9% | 5.5% | g 2586 |
| Vitamin B2, Riboflavin | 0.052 mg | 1.8 mg | 2.9% | 4.1% | g 3462 |
| Vitamin B4, Cholin | 4.1 mg | 500 mg | 0.8% | 1.1% | g 12195 |
| Vitamin B5, pantothenesch | 0.111 mg | 5 mg | 2.2% | 3.1% | g 4505 |
| Vitamin B6, Pyridoxin | 0.058 mg | 2 mg | 2.9% | 4.1% | g 3448 |
| Vitamin B9, Folat | 72 μg | 400 μg | 18% | 25.4% | g 556 |
| Vitamin E, Alpha Tocopherol, TE | 0.62 mg | 15 mg | 4.1% | 5.8% | g 2419 |
| Beta Tocopherol | 0.04 mg | ~ | |||
| Gamma Tocopherol | 0.08 mg | ~ | |||
| tocopherol | 0.02 mg | ~ | |||
| Vitamin K, Phylloquinon | 1.2 μg | 120 μg | 1% | 1.4% | g 10000 |
| Vitamin PP, NEE | 1.302 mg | 20 mg | 6.5% | 9.2% | g 1536 |
| Betaine | 17.5 mg | ~ | |||
| Macronährstécker | |||||
| Kalium, K | 192 mg | 2500 mg | 7.7% | 10.8% | g 1302 |
| Kalzium, Ca | 13 mg | 1000 mg | 1.3% | 1.8% | g 7692 |
| Magnesium, MG | 14 mg | 400 mg | 3.5% | 4.9% | g 2857 |
| Natrium, Na | 381 mg | 1300 mg | 29.3% | 41.3% | g 341 |
| Schwiefel, S. | 22.2 mg | 1000 mg | 2.2% | 3.1% | g 4505 |
| Phosphor, P | 39 mg | 800 mg | 4.9% | 6.9% | g 2051 |
| Spuerelementer | |||||
| Eisen, Fe | 0.91 mg | 18 mg | 5.1% | 7.2% | g 1978 |
| Mangan, Mn | 0.162 mg | 2 mg | 8.1% | 11.4% | g 1235 |
| Koffer, Cu | 54 μg | 1000 μg | 5.4% | 7.6% | g 1852 |
| Selen, Se | 8 μg | 55 μg | 14.5% | 20.4% | g 688 |
| Zénk, Zn | 0.38 mg | 12 mg | 3.2% | 4.5% | g 3158 |
| Verdaubar Kuelenhydrater | |||||
| Stäerkt an Dextrinen | g 7.44 | ~ | |||
| Mono- an Disaccharide (Zocker) | g 4 | maximal 100 г | |||
| Glukose (Dextrose) | g 1.98 | ~ | |||
| Fruktose | g 2.02 | ~ | |||
| Sterolen | |||||
| Cholesterol | 6 mg | maximal 300 mg | |||
| Fettsaier | |||||
| eendeiteg | g 0.007 | maximal 1.9 г | |||
| monounsaturéierten Transfetter | g 0.005 | ~ | |||
| Boverie Fettsaieren | |||||
| Boverie Fettsaieren | g 0.167 | maximal 18.7 г | |||
| 4: 0 Ueleg | g 0.002 | ~ | |||
| 8: 0 Caprylesch | g 0.001 | ~ | |||
| 10:0 Capric | g 0.004 | ~ | |||
| 12:0 Lauric | g 0.003 | ~ | |||
| 14: 0 Myristesch | g 0.011 | ~ | |||
| 15: 0 Pentadekanoesch | g 0.002 | ~ | |||
| 16: 0 Palmitik | g 0.113 | ~ | |||
| 17-0 Margarine | g 0.001 | ~ | |||
| 18: 0 Stären | g 0.025 | ~ | |||
| 20: 0 Arachinesch | g 0.001 | ~ | |||
| 22: 0 | g 0.002 | ~ | |||
| 24: 0 Lignoceric | g 0.001 | ~ | |||
| Monou-ongesiedegt Fettsaieren | g 0.109 | min 16.8 г | 0.6% | 0.8% | |
| 16: 1 Palmitoleik | g 0.002 | ~ | |||
| 16: 1 giw | g 0.002 | ~ | |||
| 18: 1 Olein (Omega-9) | g 0.1 | ~ | |||
| 18: 1 giw | g 0.095 | ~ | |||
| 18: 1 Iwwersetzung | g 0.005 | ~ | |||
| 20: 1 Gadoleik (Omega-9) | g 0.003 | ~ | |||
| 22: 1 Erucova (Omega-9) | g 0.001 | ~ | |||
| 22: 1 giw | g 0.001 | ~ | |||
| 24: 1 Nervonesch, cis (omega-9) | g 0.003 | ~ | |||
| Polyunsaturéiert Fettsaieren | g 0.21 | vu 11.2 op 20.6 | 1.9% | 2.7% | |
| 18: 2 Linoleik | g 0.19 | ~ | |||
| 18: 2 Trans-Isomer, net bestëmmt | g 0.002 | ~ | |||
| 18:2 Omega-6, cis, cis | g 0.188 | ~ | |||
| 18: 3 Linolenesch | g 0.015 | ~ | |||
| 18: 3 Omega-3, Alpha Linolen | g 0.015 | ~ | |||
| 20: 3 Eikosatrien | g 0.001 | ~ | |||
| 20:3 Omega-6 | g 0.001 | ~ | |||
| 20: 5 Eicosapentaensäure (EPA), Omega-3 | g 0.002 | ~ | |||
| Omega-3 Fettsäuren | g 0.017 | vu 0.9 op 3.7 | 1.9% | 2.7% | |
| 22: 4 Docosatetraene, Omega-6 | g 0.002 | ~ | |||
| Omega-6 Fettsäuren | g 0.191 | vu 4.7 op 16.8 | 4.1% | 5.8% |
Den Energiewäert ass 71 kcal.
Spaghetti, kee Fleesch, Konserven räich u Vitaminnen a Mineralstoffer wéi: Vitamin B9 - 18%, Selen - 14,5%
- Vitamin B6 als Coenzym huele si um Metabolismus vun Nukleinsaieren an Aminosäuren deel. Folatmangel féiert zu enger behënnerte Synthese vun Nukleinsaieren a Protein, wat zu enger Hemmung vum Zellwuesstum an der Divisioun resultéiert, besonnesch a séier prolifererende Gewëss: Knachmark, Darmepithel, asw. Net genuch Konsum vu Folat wärend der Schwangerschaft ass eng vun den Ursaache vun der Virzäitegkeet, Ënnerernährung, ugebuerene Mëssbildungen an Entwécklungsstéierunge vum Kand. Eng staark Associatioun gouf gewisen tëscht Folat an Homozysteinniveauen an dem Risiko vu kardiovaskuläre Krankheeten.
- Selen - e wesentlecht Element vum antioxidativen Verteidegungssystem vum mënschleche Kierper, huet en immunmodulatoreschen Effekt, bedeelegt sech un der Reguléierung vun der Aktioun vun den Schilddrüs Hormonen. Mangel féiert zu Kashin-Beck Krankheet (Arthrose mat multiple Deformatiounen vun de Gelenker, Wirbelsail an Extremitéiten), Keshan Krankheet (endemesch Myokardiopathie), ierflecher Thrombastenie.
Tags: Kalorie Inhalt 71 kcal, chemesch Zesummesetzung, Ernärungswäert, Vitaminnen, Mineralstoffer, wat nëtzlech ass Spaghetti, Fleeschfräi, Konserven, Kalorien, Nährstoffer, nëtzlech Eegeschafte Spaghetti, Fleeschfräi, Konserven