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Spaghetti (Boiled) Calories

Boiled spaghetti is a low-fat, moderate-carbohydrate energy source.

CALORIES

158kcal

GI

49medium

POTASSIUM

44mg

FIBER

1.8g

Spaghetti (Boiled) Nutrition Facts

Selected: 100 g

158

KCAL / 100G

Carbs

30.9g

· 80%

Protein

5.8g

· 15%

Fat

0.9g

· 5%

Fiber

1.8g

Spaghetti (Boiled) Vitamins & Minerals

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

Spaghetti (Boiled) Glycemic Index

GLYCEMIC INDEX

49
Medium
0 Low5570100

GLYCEMIC LOAD

15
Medium

Accounts for portion size — a more realistic measure than GI alone.

Is Spaghetti (Boiled) Processed?

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.

Does Spaghetti (Boiled) Contain Allergens?

Contains these allergens:

Gluten yes
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Spaghetti (Boiled) Good For?

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

Spaghetti (Boiled) Fat Profile

SATURATED

0.18g

MONOUNSATURATED

0.1g

POLYUNSATURATED

0.2g

⚖️

Omega 6:3 ratio 13:1

Above the ideal 4:1 (13:1).

Foods Similar to Spaghetti (Boiled)

🥯

Poppy Seed Bagel

265 kcal

🍚

Bulgur Pilaf

120 kcal

🍝

Whole wheat pasta

124 kcal

🥖

Breadstick

410 kcal

🥯

Simit

340 kcal

🥣

Granola

450 kcal

🍚

Rice Pilaf

150 kcal

🍚

Basmati Rice Pilaf

140 kcal

Spaghetti (Boiled) — Frequently Asked Questions

How long does cooked spaghetti keep in the refrigerator?

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.

Can cooked spaghetti be frozen?

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.

Should boiled spaghetti be rinsed after cooking?

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.

What is the benefit of cooking spaghetti al dente?

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.

Does boiling spaghetti remove its protein?

Normal boiling does not remove the protein from spaghetti. Overcooking can damage the texture, though some soluble components may move into the cooking water.

What should I serve with spaghetti to make a more balanced meal?

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.

Is spaghetti better before or after a workout?

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.

Does eating spaghetti at night cause weight gain?

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.

Can people with gluten sensitivity eat boiled spaghetti?

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.

Do you need to add oil to pasta water to stop spaghetti sticking?

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.

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Nutrition data compiled from USDA FoodData Central and scientific sources.