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Classic Italian tomato pasta, low fat, moderate carbs
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
22.5g
· 75%
Protein
4.1g
· 14%
Fat
1.6g
· 11%
Fiber
2.2g
Vitamins
B1
0.08mg · 7% DV
Vitamin C
5.2mg · 6% DV
Vitamin A
35µg · 4% DV
B3
0.7mg · 4% DV
Minerals
Iron
1mg · 6% DV
Selenium
3.2µg · 6% DV
Phosphorus
38mg · 5% DV
Magnesium
17mg · 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
0.23g
MONOUNSATURATED
0.35g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 4.3:1
Above the ideal 4:1 (4.3:1).
It usually works well 2-3 hours before training because it is carb-based and generally easy to eat. After training, it can be more balanced if you add a protein source such as cheese, yogurt, legumes, or lean meat.
Add protein and vegetables rather than just increasing the pasta portion. Beans, lentils, grilled vegetables, or a side salad can make the meal more satisfying.
Yes, but portion size and what you pair it with matter more than the time itself. If you are prone to reflux, tomato sauce late at night may be less comfortable.
Stored in an airtight container, it generally keeps for up to 3 days in the refrigerator. Do not leave cooked pasta at room temperature for long periods.
Yes, it freezes reasonably well. The texture may soften after thawing, so slightly al dente pasta tends to hold up better.
Add a splash of water or extra tomato sauce and reheat gently. If using a microwave, cover it loosely and stir partway through.
Whole-wheat versions usually have a nuttier taste and a firmer, grainier texture. Classic spaghetti pomodoro is milder in flavor and lets the tomato sauce stand out more.
The issue is often the acidity of the tomato sauce, garlic, onion, or a large portion rather than the pasta alone. People with reflux or sensitive digestion may tolerate a milder sauce better.
Not by default. Its overall quality depends on the portion, the amount of oil and salt used, and whether you pair it with vegetables and a protein source.
People with celiac disease or medically confirmed gluten sensitivity should avoid the standard version because it contains gluten. Those with reflux may also need to watch tomato-based sauces if they trigger symptoms.
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.