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Classic Italian pasta dish, rich in protein and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
16.5g
· 48%
Protein
7.5g
· 22%
Fat
4.5g
· 30%
Fiber
1.7g
Vitamins
B12
0.55µg · 23% DV
B3
2.1mg · 13% DV
B6
0.13mg · 8% DV
Biotin
2.5µg · 8% DV
Minerals
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
Phosphorus
65mg · 9% 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
— Not 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
1.6g
MONOUNSATURATED
1.7g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
Yes, if it has been stored properly, it usually reheats well. The pasta may soften slightly, so reheating gently with a splash of water helps preserve the texture.
If cooled promptly and refrigerated, it is generally best eaten within 3 days. Discard it if the smell, color, or texture seems off.
Yes, especially the Bolognese sauce on its own. You can freeze the full dish too, but the pasta may become softer after thawing and reheating.
It can work for either, depending on portion size and timing. Before training, a smaller serving may feel easier to digest; after training, its carbs and protein can fit into a recovery meal.
It provides carbohydrate, protein, and fat, so it can function as a basic mixed meal. Adding vegetables or a salad makes it more filling and rounded.
A simple green salad, steamed vegetables, or roasted vegetables pair well. Very creamy sides and lots of cheese can make the meal feel much heavier.
Cooking it longer over low heat often softens sharp acidity. Onion, carrot, and slow reduction usually help more than adding a lot of sugar.
Yes, if you like a firmer texture and a more pronounced grain flavor. It often feels more satisfying and pairs well with meat-and-tomato sauces.
Not inherently, but a low-vegetable diet and low fluid intake can make some meals less supportive of regular digestion. Serving it with vegetables and drinking enough water can help.
People with coeliac disease, gluten intolerance, or wheat allergy should be cautious because standard spaghetti contains gluten. Packaged or restaurant versions may also vary widely in salt, portion size, and ingredient quality.
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.