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Boiled spaghetti is a low-fat, moderate-carbohydrate energy source.
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
B1
0.07mg · 6% DV
B3
0.6mg · 4% DV
B5
0.13mg · 3% DV
B2
0.03mg · 2% DV
Minerals
Selenium
15µg · 27% DV
Zinc
1mg · 9% DV
Phosphorus
44mg · 6% DV
Magnesium
18mg · 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
0.18g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
Cool it promptly and store it in an airtight container; it is generally best used within 3–4 days. Leaving cooked pasta at room temperature for extended periods is not food-safe.
Yes, cooked spaghetti can be frozen in individual portions. Pasta cooked slightly al dente tends to hold its texture better after thawing, and a little sauce or water helps when reheating.
Usually no, because the surface starch helps sauce cling to the pasta. A quick rinse is mainly useful for cold pasta salads or when you need to stop the cooking process quickly.
Al dente spaghetti has a firmer bite and is less likely to become mushy. It also keeps its shape and texture better when tossed with sauce.
Normal boiling does not remove the protein from spaghetti. Overcooking can damage the texture, though some soluble components may move into the cooking water.
Pair it with vegetables and a protein source such as beans, lentils, eggs, fish, chicken, or cheese for a more satisfying plate. Tomato-based sauces, olive oil, and a side salad also work well.
Before exercise, a modest, simply prepared portion can provide carbohydrate energy without being too heavy. After training, combine it with a protein food such as yogurt, chicken, tuna, or legumes to support recovery.
Eating spaghetti in the evening does not automatically cause weight gain; overall intake and portion habits matter more. A large serving with rich, high-fat sauce close to bedtime may be uncomfortable for some people.
Traditional wheat spaghetti contains gluten and is not suitable for people with coeliac disease or a wheat allergy. When choosing a gluten-free version, check the label for possible cross-contact as well.
No. Using plenty of boiling water and stirring during the first minutes of cooking is usually enough. Oil in the water can make it harder for sauce to adhere to the spaghetti.
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.