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Low-fat pasta with light tomato sauce. Moderate carbs, low fat, contains fiber and vitamin C.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
21.5g
· 78%
Protein
3.5g
· 13%
Fat
1.2g
· 9%
Fiber
2g
Vitamins
Vitamin C
5mg · 6% DV
B1
0.06mg · 5% DV
B3
0.5mg · 3% DV
B5
0.14mg · 3% DV
Minerals
Iron
1mg · 6% DV
Selenium
2.5µg · 5% DV
Phosphorus
38mg · 5% DV
Sodium
85mg · 4% 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
0.2g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Its carb-focused profile can work well both before exercise for energy and after exercise to help replenish glycogen. After training, it is often better paired with an extra protein source such as yogurt, cheese, beans, chicken, or tuna.
The calories and main macros do not change much. However, some of the starch can become resistant starch after cooking and cooling, which may affect fullness and blood sugar response in some people.
Adding protein and vegetables usually makes it more satisfying than eating it alone. Good options include beans, lentils, grilled chicken, tuna, cheese, or a large side salad.
Yes, it can fit into an evening meal if the portion is sensible. People prone to reflux may find tomato-based dishes or large late meals more uncomfortable.
It generally keeps for up to 3 days in a sealed container in the refrigerator. Do not leave it at room temperature for long, and reheat it thoroughly before eating.
Yes, it can be frozen in portions. The texture may soften after thawing, so slightly firmer-cooked pasta usually freezes better.
Yes, overcooking affects texture and can make the dish less satisfying to eat. Keeping it al dente usually gives better structure and may help with slower eating.
Often yes, because a light tomato sauce is usually lower in fat than cream-heavy sauces. Still, the final result depends on how much oil, salt, sugar, and cheese are added.
People with celiac disease or gluten-related disorders should avoid standard pasta because it contains gluten. Those with reflux or a sensitive stomach may also need to watch tomato-based sauces if acidity triggers symptoms.
A common myth is that pasta itself automatically causes weight gain. In practice, portion size, rich add-ons, and overall eating habits matter much more than the pasta alone.
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.