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Fusilli with tomato sauce Calories
Carb-rich pasta with tomato-based sauce
CALORIES
GI
POTASSIUM
FIBER
Fusilli with tomato sauce Nutrition Facts
Selected: 100 g
132
KCAL / 100G
Carbs
24.8g
· 74%
Protein
4.3g
· 13%
Fat
1.9g
· 13%
Fiber
1.8g
Fusilli with tomato sauce Vitamins & Minerals
Vitamins
B3
0.9mg · 6% DV
B1
0.05mg · 4% DV
B5
0.18mg · 4% DV
B6
0.06mg · 4% DV
Minerals
Selenium
12µg · 22% DV
Sodium
210mg · 9% DV
Phosphorus
58mg · 8% DV
Iron
1mg · 6% DV
Fusilli with tomato sauce Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Fusilli with tomato sauce Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Fusilli with tomato sauce Contain Allergens?
Contains these allergens:
Which Diets Is Fusilli with tomato sauce Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Fusilli with tomato sauce Fat Profile
SATURATED
0.32g
MONOUNSATURATED
0.41g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
Foods Similar to Fusilli with tomato sauce
Fusilli with tomato sauce — Frequently Asked Questions
Is fusilli with tomato sauce better before or after a workout?
It can work well 2–3 hours before exercise as a carbohydrate-containing meal for energy. After training, pair it with a protein food such as beans, lentils, yogurt, cheese, fish, or lean meat to make recovery nutrition more balanced.
Can cooked fusilli with tomato sauce be eaten the next day?
Yes. Cool it promptly, refrigerate it in a covered container, and it will generally keep for 3–4 days; reheat until steaming hot throughout and avoid repeatedly cooling and reheating it.
Can fusilli with tomato sauce be frozen?
Yes, once cooled, it can be frozen in individual airtight portions. The pasta may become softer after thawing, so reheat it gently and use it while the quality is still good.
Does boiling pasta reduce its protein content?
Boiling does not meaningfully reduce the protein in pasta. Overcooking mainly changes the texture, making the fusilli softer and more likely to break apart.
How can I keep fusilli from becoming mushy in tomato sauce?
Cook it until just al dente, preferably near the lower end of the package cooking-time range. Toss it with the sauce shortly before serving rather than leaving it sitting in hot sauce for a long time.
Why does tomato sauce sometimes taste too acidic or bitter?
Tomatoes are naturally acidic, while bitterness often comes from burned garlic, overcooked tomato paste, or excessive chilli. Cook the sauce over moderate heat and, if needed, balance it with naturally sweet vegetables such as grated carrot rather than adding lots of sugar.
What goes well with fusilli and tomato sauce?
A leafy salad, roasted vegetables, or grilled vegetables add volume and texture to the meal. For a more filling main dish, add chickpeas, lentils, beans, tuna, cheese, eggs, or another protein source.
Is it bad to eat tomato pasta at night?
No single food is automatically bad at night; portion size and how close the meal is to bedtime matter more. People prone to reflux may find tomato-based sauce aggravates symptoms, especially when eaten late or in a large portion.
How does tomato-sauce fusilli compare with creamy pasta?
Tomato-based pasta is usually lighter and more vegetable-forward in flavour, while creamy pasta has a richer, higher-fat texture. The final nutritional profile of either dish depends greatly on the amount of oil, cheese, cream, and added meat or vegetables.
Who should be cautious with fusilli in tomato sauce?
People with coeliac disease, wheat allergy, or other gluten-related conditions should avoid standard wheat fusilli and choose a reliably gluten-free alternative. Those with reflux, gastritis symptoms, or tomato sensitivity may need to limit the sauce or reduce spicy ingredients.
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Nutrition data compiled from USDA FoodData Central and scientific sources.