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Cannelloni, vegetable, homemade

Homemade vegetable cannelloni is a dish of pasta tubes with a mixed vegetable filling. The figures describe a recipe from dietary survey records. It mainly provides carbohydrate and fat, with some protein. Per 100g, it contains 16g of carbohydrate, 8.5g of fat, 4.9g of protein and 2.9g of saturated fat.

Carbohydrate provides energy, while protein supports the maintenance and repair of body tissues. This dish also contains calcium, which helps maintain bones and teeth. Its saturated fat content is worth noting for people monitoring their intake. The nutrient content of homemade cannelloni can vary with the ingredients and recipe used. Full nutrition figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

155 kcal

Energía

648 kJ

Grasa

8.5g

of which saturates

2.9g

Carbohydrate

16g

of which sugars

2.4g

Proteína

4.9g

Sal

0.16g

Agua

70g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

115µg

Vitamina E

1.2mg

Vitamina C

3mg

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.12mg

Niacin (B3)

0.4mg

Vitamin B6

0.05mg

Vitamina B12

0.4µg

Ácido fólico

4µg

Calcio

102mg

Hierro

0.42mg

Magnesio

13mg

Phosphorus

91mg

Potasio

117mg

Sodio

65mg

Zinc

0.6mg

Cobre

0.05mg

Other types of cannelloni

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cannelloni, spinach, homemade

140 kcal

5.2g

6.9g

–

Cannelloni, retail, reheated

121 kcal

6.4g

5g

–

About these figures

Values are per 100g of the food as described (Pasta tubes with mixed vegetable filling. Recipe from dietary survey records). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente