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Classic Italian spaghetti with tomato-based sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
130
KCAL / 100G
Carbs
23.5g
· 72%
Protein
4.2g
· 13%
Fat
2.1g
· 15%
Fiber
1.8g
Vitamins
B3
1.2mg · 8% DV
B1
0.08mg · 7% DV
B5
0.25mg · 5% DV
Biotin
1.5µg · 5% DV
Minerals
Selenium
6µg · 11% DV
Sodium
190mg · 8% DV
Iron
1mg · 6% DV
Phosphorus
45mg · 6% 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
0.35g
MONOUNSATURATED
0.45g
POLYUNSATURATED
0.28g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
That depends on what you serve it with. Paired with a tomato-based sauce, vegetables, and a protein source, it can be part of a more balanced and filling meal.
It often works well 1-3 hours before training because it is usually easy to eat and digest for many people. After training, adding a protein source makes the meal more useful for recovery.
Eating it at night does not automatically cause weight gain; overall intake and portion size matter more. Very large portions or heavy add-ons may simply make it easier to overeat.
Adding protein such as chicken, cheese, yogurt, or legumes can improve satiety. A side of salad or cooked vegetables also helps make the meal more filling.
Napolitan spaghetti is usually served with a tomato-based sauce, so the flavor profile and overall meal experience are different from plain pasta. The sauce can also change the salt and fat content significantly depending on how it is made.
Cook it in plenty of boiling water and avoid going past the recommended cooking time. Finishing it in the sauce rather than letting it sit also helps preserve texture.
Cooked spaghetti generally keeps for about 3-4 days in a sealed container in the refrigerator. It should not be left at room temperature for long periods.
Yes, it can be frozen in portion-sized airtight containers. The texture may soften slightly after thawing, so it is best not to overcook it before storing.
For some people, tomato-based sauces can aggravate reflux because of their acidity. Spicy seasonings, garlic, and extra oil may make symptoms worse.
People with coeliac disease or gluten allergy should avoid it because it contains gluten. It is also worth checking packaged or ready-made versions for added salt and fat in the sauce.
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.