Lasagne, beef, commercial, purchased frozen, baked

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
1600000 Sugars, total
69300 Water
11800 Carbohydrate
10200 Starch
6600 Protein
6600 Total lipid (fat)
3470 Fatty acids, total saturated
2180 Fatty acids, total monounsaturated
2100 Fiber, total dietary
1660 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1400 ASH, TOTAL
780 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
700 Fructose
572 Energy
550 Fatty acids, total polyunsaturated
540 Chloride (Cl)
500 Glucose (dextrose)
430 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
400 Sucrose
290 Sodium, Na
174.95 Fatty acids, total trans
150 Potassium, K
140 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
140 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
120 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
104 Phosphorus, P
100 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
80 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
80 Sulphur (S)
60 Calcium, Ca
60 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
60 FATTY ACIDS, SATURATED, TOTAL
50 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
40 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
20 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
9 Magnesium, Mg
2.68 Niacin
1 Iron, Fe
1 Zinc, Zn
0.72 Vitamin E (alpha-tocopherol)
0.2 Manganese, Mn
0.2 Tocopherol, beta
0.136 Carotene, beta
0.11 Pyridoxine (Vitamin B6
0.1 Fluoride, F
0.1 Riboflavin
0.086 Copper, Cu
0.07 Pantothenic acid
0.051 Vitamin A, IU
0.028 Retinol
0.02 Thiamin
0.015 Folic acid
0.013 Carotene, alpha
0.0045 Selenium, Se
0.0039 Iodine (I)
0.0033 BIOTIN
0.0002 Vitamin B-12

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