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Classic wheat spaghetti, good source of carbohydrates
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
359
KCAL / 100G
Carbs
73g
· 82%
Protein
12.5g
· 14%
Fat
1.5g
· 4%
Fiber
3g
Vitamins
B1
0.18mg · 15% DV
B3
2.2mg · 14% DV
B5
0.5mg · 10% DV
B6
0.09mg · 5% DV
Minerals
Selenium
38µg · 69% DV
Manganese
1mg · 43% DV
Phosphorus
150mg · 21% DV
Magnesium
43mg · 10% 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
— Not 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
0.3g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
When cooked properly, its main carbohydrate and protein content stays largely intact. Overcooking can worsen texture and may cause a small loss of water-soluble compounds into the cooking water.
Cook it in plenty of boiling water and stir during the first minutes. Tossing it with sauce right after draining also helps prevent clumping.
It can work in both cases: before training for accessible energy, and after training to help replenish carbohydrate stores. Pairing it with a protein source makes the meal more balanced.
Weight gain is driven more by overall intake and portion size than by the clock. Pasta can fit into an evening meal, but heavy sauces and oversized portions matter more.
Tomato-based sauces, vegetables, olive oil, and a protein source usually create a more balanced plate. Very creamy or oily sauces can raise the meal’s energy density quickly.
Cooked and cooled pasta can change in structure and may feel more filling for some people. The overall effect still depends on portion size and what you eat with it.
Keep dry pasta in a sealed container away from moisture, heat, and direct sunlight. Exposure to humidity can affect texture and quality.
Cooked pasta is usually best eaten within about 3 days when refrigerated in an airtight container. If it contains sauce, the exact keeping time depends on the ingredients used.
The best choice depends on taste, recipe, and the kind of meal you want to build. Spaghetti works especially well as a base for a filling meal when combined with vegetables and protein.
People with celiac disease or gluten sensitivity should avoid it because it contains gluten. Those who tend to overeat refined grain dishes may also benefit from paying closer attention to portion size and sauce choice.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.