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Cannelloni, retail, reheated

Cannelloni is a dish of filled pasta tubes, usually served with sauce. These figures describe retail meat cannelloni bought chilled or frozen and then reheated. It provides carbohydrate, protein and fat. Per 100g, it contains 14g of carbohydrate, 6.4g of protein, 5g of fat and 1.1g of salt.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. The salt content is worth noting for people monitoring their salt intake. This dish also contains saturated fat, which is relevant for those watching their saturated fat intake. Recipes differ between products, so the packaging can help when comparing brands. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

121 kcal

Energy

510 kJ

Fat

5g

of which saturates

2g

Carbohydrate

14g

of which sugars

5.1g

Protein

6.4g

Salt

1.1g

Alkohol

0g

Vatten

73g

Kolesterol

12mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin C

Trace

Thiamin (B1)

0.1mg

Riboflavin (B2)

0.13mg

Niacin (B3)

1.3mg

Vitamin B6

0.29mg

Vitamin B12

Trace

Folate

13µg

Kalcium

65mg

Iron

1.2mg

Magnesium

20mg

Phosphorus

90mg

Kalium

180mg

Sodium

460mg

Zinc

0.7mg

Copper

0.16mg

Other types of cannelloni

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cannelloni, spinach, homemade

140 kcal

5.2g

6.9g

–

Cannelloni, vegetable, homemade

155 kcal

4.9g

8.5g

–

About these figures

Values are per 100g of the food as described (10 samples, 4 brands, chilled and frozen). "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These figures come from an older part of the dataset that is no longer updated.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; fatty acids analysed in LGC, Survey of dietary oils and fats, 1981-1982.

Vidare läsning och referenser

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

Artikelhistorik

Informationen på denna sida är skriven och granskad av kvalificerade kliniker.
  • 3 Nov 2026 | Senaste versionen
  • 3 Nov 2026 | Ursprungligen publicerad