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🍝

Low GI

Boiled spaghetti without oil Calories

Boiled pasta with no added oil, low in fat

CALORIES

158kcal

GI

49low

POTASSIUM

44mg

FIBER

1.8g

Boiled spaghetti without oil Nutrition Facts

Selected: 100 g

158

KCAL / 100G

Carbs

30.9g

· 80%

Protein

5.8g

· 15%

Fat

0.9g

· 5%

Fiber

1.8g

Boiled spaghetti without oil Vitamins & Minerals

Vitamins

B3

0.4mg · 3% DV

B5

0.14mg · 3% DV

Biotin

1µg · 3% DV

B1

0.02mg · 2% DV

Minerals

Selenium

26µg · 47% DV

Zinc

1mg · 9% DV

Phosphorus

58mg · 8% DV

Iron

1mg · 6% DV

Boiled spaghetti without oil Glycemic Index

GLYCEMIC INDEX

49
Low
0 Low5570100

GLYCEMIC LOAD

15
Medium

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

Is Boiled spaghetti without oil 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 Boiled spaghetti without oil 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 Boiled spaghetti without oil Good For?

Vegan

✓ 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

Boiled spaghetti without oil Fat Profile

SATURATED

0.18g

MONOUNSATURATED

0.1g

POLYUNSATURATED

0.33g

⚖️

Omega 6:3 ratio 32:1

Above the ideal 4:1 (32:1).

Foods Similar to Boiled spaghetti without oil

🥯

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

Boiled spaghetti without oil — Frequently Asked Questions

How do you cook boiled spaghetti al dente?

Use plenty of boiling, salted water and start checking it near the lower end of the package cooking time. Drain it when it still has a slight bite rather than when it is completely soft.

Why does boiled spaghetti stick together?

Too little water, overcooking, and leaving it to sit after draining all encourage sticking. Use a large pot, stir during the first few minutes, and toss it with sauce promptly.

Do you need to add oil to spaghetti cooking water?

No. Oil does not reliably prevent sticking and can make it harder for sauce to cling to the pasta; adequate water and stirring work better.

Should boiled spaghetti be rinsed in cold water?

Usually not if it will be served hot, because the surface starch helps sauce adhere. Rinsing can be useful for a cold pasta salad to stop the cooking process.

What goes well with plain boiled spaghetti?

Tomato and vegetable sauces, lentil-based sauces, mushrooms, tuna, or yogurt-based toppings can work well. Adding vegetables and a protein food makes the meal more satisfying.

Why pair spaghetti with a protein food?

Beans, lentils, eggs, cheese, fish, or chicken can help make a spaghetti meal more filling. Vegetables add volume, texture, and flavor as well.

Is boiled spaghetti better before or after exercise?

Its carbohydrate content can make it a useful part of a pre-workout meal when eaten early enough for comfortable digestion. After training, pairing it with a protein source creates a more balanced recovery meal.

Does eating spaghetti at night cause weight gain?

The time of day alone does not cause weight gain; overall eating patterns, portion size, and added sauces matter more. If eating late, a lighter sauce may be more comfortable than a rich, oily one.

How long does cooked spaghetti keep in the fridge?

Cool it and refrigerate it in a covered container within two hours of cooking. It is generally best eaten within three to four days and should be reheated until thoroughly hot.

Can boiled spaghetti be frozen?

Yes, cooked spaghetti can be frozen in airtight portions, although it may be softer after thawing. Freezing it slightly undercooked usually gives a better texture when reheated.

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Nutrition data compiled from USDA FoodData Central and scientific sources.