Diet: Vegan: not assessed; Vegetarian: not assessed; Ovo-vegetarian: not assessed; Lacto-vegetarian: not assessed; Pescatarian: not assessed; Low lactose: not assessed; Without gluten-containing ingredients: no.
Button Mushroom, Bread, french or vienna (includes sourdough), Bertolli Olivenoel Extra Vergine Originale 1l, Parsley, fresh
€ 7,90
| Protein | 10.0 g · 18 % DV | |
| Carbohydrates | 31.8 g · 10 % DV | |
| Fat | 9.0 g · 10 % DV | |
| Fiber | 3.1 g · 10 % DV |
| per person | % Daily Value* | |
|---|---|---|
| Energy | 248 kcal | 10 % |
| Protein | 10.0 g | 18 % |
| Fat | 9.0 g | 10 % |
| of which saturates | 1.5 g | 4 % |
| Carbohydrate | 31.8 g | 10 % |
| of which sugars | 3.0 g | 5 % |
| Fibre | 3.1 g | 10 % |
| Salt | 0.94 g | 16 % |
| * DGE reference values, 25–51 years, Male | ||
| per person | % Daily Value* | |
|---|---|---|
| Vitamin A | 16.3 µg | 2 % |
| Vitamin B1 (Thiamine) | 443.3 µg | 37 % |
| Vitamin B2 (Riboflavin) | 541.8 µg | 39 % |
| Vitamin B3 (Niacin) | 6.3 mg | 42 % |
| Vitamin B5 (Pantothenic acid) | 1.8 mg | 36 % |
| Vitamin B6 (Pyridoxine) | 107.6 µg | 7 % |
| Vitamin B7 (Biotin) | 12.0 µg | 30 % |
| Vitamin B9 (Folate) | 102.1 µg | 34 % |
| Vitamin B12 (Cobalamin) | – | – |
| Vitamin C | 6.1 mg | 6 % |
| Vitamin D (Calciferol) | 1.6 µg | 8 % |
| Vitamin E (Tocopherol) | 1.8 mg | 13 % |
| Vitamin K (Phylloquinone) | 66.3 µg | 95 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | ||
| * DGE reference values, 25–51 years, Male | ||
Reference values for 4 of 4 ingredients (sources: BLS (internal), BLS 4.0 (reference), USDA).
| per person | % Daily Value* | |
|---|---|---|
| Sodium (mineral fraction) | 369.4 mg | 25 % |
| Potassium | 357.3 mg | 9 % |
| Calcium | 45.0 mg | 5 % |
| Magnesium | 30.4 mg | 9 % |
| Phosphorus | 173.7 mg | 25 % |
| Iron | 3.4 mg | 34 % |
| Zinc | 1.1 mg | 8 % |
| Copper | 400.8 µg | 32 % |
| Manganese | 419.1 µg | 12 % |
| Iodine | 16.0 µg | 8 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | ||
| * DGE reference values, 25–51 years, Male | ||
Reference values for 4 of 4 ingredients (sources: BLS (internal), BLS 4.0 (reference), USDA).