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Plain boiled spaghetti; high in carbohydrates with moderate protein and low fat.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
158
KCAL / 100G
Carbs
30.9g
· 80%
Protein
5.8g
· 15%
Fat
0.9g
· 5%
Fiber
1.8g
Vitamins
Biotin
1.5µg · 5% DV
B3
0.4mg · 3% DV
B5
0.14mg · 3% DV
B1
0.02mg · 2% DV
Minerals
Selenium
26µg · 47% DV
Zinc
1mg · 9% DV
Phosphorus
58mg · 8% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
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
SATURATED
0.17g
MONOUNSATURATED
0.12g
POLYUNSATURATED
0.34g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
Use plenty of boiling, salted water and stir during the first minute or two. Toss it with sauce promptly after draining to keep the strands separated.
Usually not when serving it hot with sauce, because the surface starch helps the sauce cling to the pasta. A brief rinse can be useful for a cold pasta salad when you want to stop the cooking quickly.
The starchy cooking water helps emulsify and slightly thicken a sauce, so it coats the spaghetti more evenly. Add it gradually, since the water may already be salty.
Al dente spaghetti has a firmer texture and is less likely to turn mushy. It also holds up better when finished in a sauce or reheated later.
As a carbohydrate food, spaghetti can fit into a pre-workout meal for energy. After training, pair it with a protein food such as lentils, tofu, yogurt, fish, or lean meat for a more balanced recovery meal.
Tomato-based vegetable sauces with mushrooms, spinach, broccoli, beans, or lentils add flavor and make the meal more filling. Creamy or oil-heavy sauces can be enjoyable, but they make the dish substantially more energy-dense.
Refrigerate cooked spaghetti in a sealed container within two hours of cooking. It is generally best used within 3 to 4 days; discard it if it smells sour, feels slimy, or has changed color.
Yes, especially if it is cooked slightly firm and frozen in portions. Its texture may soften after thawing, so it works particularly well in saucy dishes, soups, or baked pasta recipes.
Warm it in a pan with a small splash of water, tomato sauce, or reserved pasta water. In a microwave, cover it loosely and stir once during heating to retain moisture.
No. Weight change depends on overall eating patterns, portion size, sauces, and total energy intake rather than one food alone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.