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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

Energía

139 kcal

Energía

584 kJ

Grasa

7.1g

of which saturates

2.7g

Carbohydrate

14g

of which sugars

1.6g

Proteína

5.6g

Sal

0.85g

Alcohol

0g

Agua

72g

Colesterol

22mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0.3µg

Vitamina E

0.43mg

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.16mg

Niacin (B3)

2.1mg

Vitamin B6

0.08mg

Vitamina B12

Trace

Ácido fólico

4µg

Calcio

69mg

Hierro

0.5mg

Magnesio

14mg

Phosphorus

110mg

Potasio

110mg

Sodio

340mg

Zinc

0.6mg

Cobre

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These figures come from an older part of the dataset that is no longer updated.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.

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.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente