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Bolognese sauce (with meat), homemade

Homemade Bolognese sauce with meat is a cooked, meat-based sauce. The figures here describe the sauce prepared from a recipe, rather than a complete meal with pasta. It mainly provides protein and fat: per 100g, it contains 12g of protein and 12g of fat, including 4.2g of saturated fat. Its salt content is 0.45g per 100g.

Protein supports the growth and repair of body tissues. The saturated fat and salt content are relevant for people monitoring these in their diet. In homemade sauces, the meat used, added fat and seasoning can affect the nutritional content, so other recipes may differ from these values. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

161 kcal

Energy

668 kJ

Fat

12g

of which saturates

4.2g

Carbohydrate

2.8g

of which sugars

2.6g

Fibre

0.7g

Proteine

12g

Sale

0.45g

Alcol

0g

Acqua

71g

Colesterolo

33mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

116µg

Vitamina D

0.4µg

Vitamina E

2mg

Vitamina C

3mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.08mg

Niacin (B3)

3mg

Vitamina B6

0.22mg

Vitamina B12

0.9µg

Folato

7µg

Calcio

16mg

Ferro

1.1mg

Magnesio

16mg

Phosphorus

104mg

Potassio

288mg

Sodio

180mg

Zinco

2.3mg

Copper

0.05mg

Selenio

4µg

Iodio

6µg

Other types of bolognese sauce (with meat)

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Bolognese sauce (with meat), made with extra lean minced beef, homemade

108 kcal

13g

4.9g

0.6g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 3 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente