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Classic Italian pasta sauce made with tomatoes, onions, garlic, and herbs
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
½ cup (medium) of Napolitan sauce (120 g) has 54 calories. That works out to 45 calories per 100 g. It contains 10.2 g of carbs, 1.6 g of protein, 0.8 g of fat and 2 g of fiber. Its 0.1 mg of Copper covers 11% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: ½ cup (medium) · 120 g
54
KCAL / 120G
Carbs
10.2g
· 4% DV
Protein
1.6g
· 3% DV
Fat
0.8g
· 1% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 12% · Fat 13%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 54 kcal | |
| Total fat | 0.8 g | 1% |
| Saturated fat | 0.12 g | 1% |
| Trans fat | 0 g | |
| Sodium | 384 mg | 17% |
| Total carbohydrate | 10.2 g | 4% |
| Fiber | 2 g | 7% |
| Protein | 1.6 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| ½ cup (medium) | 120 g | 54 kcal |
| 1 tablespoon (extra small) | 15 g | 7 kcal |
| 2 tablespoon (small) | 30 g | 14 kcal |
| 0.25 cup (small) | 60 g | 27 kcal |
| 100 g | 100 g | 45 kcal |
| 1 serving (medium) | 100 g | 45 kcal |
| 1 cup (large) | 240 g | 108 kcal |
| 1 bottle (large) | 350 g | 158 kcal |
Calculated from 45 calories per 100 g.
Napolitan sauce is an Italian-style tomato sauce commonly made with tomatoes, onion, garlic and herbs. It is most often served with pasta, though recipes vary in texture and seasoning.
Napolitan sauce is usually a relatively simple tomato sauce, while Neapolitan ragù is a slow-cooked meat sauce traditionally made with larger cuts of meat. The two names refer to different preparations, despite their shared association with Naples.
Yes, Napolitan sauce can be used on pizza. Spread on a thin layer so the crust does not become soggy, and taste it first; a sauce intended for pasta may be more seasoned or cooked down than a basic pizza tomato sauce.
To soften Napolitan sauce’s sharp tomato taste, simmer it longer so the flavors mellow and the sauce thickens. You can also add a small pinch of sugar, tasting as you go rather than making the sauce noticeably sweet.
Napolitan sauce works well with spaghetti, penne and other everyday pasta shapes. Smooth sauce clings neatly to long pasta, while ridged or tubular shapes catch small pieces of tomato and onion.
Yes, Napolitan sauce can be used as the tomato layer in lasagna. Keep it thick enough that the assembled dish does not turn watery, and combine it with the other layers your recipe calls for.
Homemade Napolitan sauce generally keeps for a few days in the refrigerator when cooled promptly and stored in a clean, covered container. Discard it if you notice mold, an off smell or an unusual appearance.
Yes, Napolitan sauce freezes well. Cool it first, divide it into meal-size portions in freezer-safe containers, and thaw it in the refrigerator before reheating until hot.
Basil and oregano are common herbs for Napolitan sauce, with parsley also used in some versions. Add fresh basil near the end of cooking to retain more of its aroma.
Yes, finely chopped vegetables such as bell pepper, mushrooms or zucchini can be cooked into Napolitan sauce. Soften them before adding the tomatoes so they have time to become tender without leaving the sauce watery.
Vitamins
Vitamin C
8.4mg · 9% DV
B3
0.96mg · 6% DV
Biotin
1.8µg · 6% DV
Vitamin E
0.84mg · 6% DV
Minerals
Sodium
384mg · 17% DV
Copper
0.1mg · 11% DV
Potassium ⭐
324mg · 10% DV
Manganese
0.11mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 54 calories in ½ cup (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Napolitan sauce is an Italian tomato sauce, usually made with tomatoes, onion, garlic and herbs. It is often thick and glossy, with a little texture from finely chopped vegetables; recipes may include basil or oregano. The name points to Naples, though versions of the sauce are now common well beyond southern Italy.
In Italy, it is most often served with pasta, either stirred through or spooned over the top. Elsewhere, it also works as a simple sauce for vegetables or a base for a quick pasta meal. Tomato-led and relatively low in fat, it is a lighter option than creamy sauces, though it contributes carbohydrates. Pair it with wholegrain pasta or add beans and vegetables for a more substantial meal.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.12g
MONOUNSATURATED
0.24g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.