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Spaghetti with minced meat tomato sauce Calories
Balanced pasta dish with minced meat and tomato-based sauce
CALORIES
GI
POTASSIUM
FIBER
Spaghetti with minced meat tomato sauce Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
20.1g
· 50%
Protein
7.2g
· 18%
Fat
5.8g
· 32%
Fiber
1.9g
Spaghetti with minced meat tomato sauce Vitamins & Minerals
Vitamins
B12
0.42µg · 18% DV
B3
2.1mg · 13% DV
B1
0.08mg · 7% DV
B6
0.12mg · 7% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
92mg · 13% DV
Sodium
240mg · 10% DV
Zinc
1mg · 9% DV
Spaghetti with minced meat tomato sauce Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Spaghetti with minced meat tomato sauce 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 with minced meat tomato sauce Contain Allergens?
Contains these allergens:
Which Diets Is Spaghetti with minced meat tomato sauce Good For?
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
Spaghetti with minced meat tomato sauce Fat Profile
SATURATED
1.9g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.65g
Omega 6:3 ratio 17.3:1
Above the ideal 4:1 (17.3:1).
Foods Similar to Spaghetti with minced meat tomato sauce
Spaghetti with minced meat tomato sauce — Frequently Asked Questions
Is spaghetti with minced meat tomato sauce better before or after a workout?
It can work at either time depending on portion size. A moderate serving 2-3 hours before training is usually easier to tolerate, while after training you may want to pair it with extra lean protein or yogurt for a more balanced recovery meal.
Is spaghetti with minced meat tomato sauce too heavy to eat at night?
Large late-night portions may feel heavy for some people, especially if they trigger bloating or reflux. Keeping the portion moderate and limiting extra cheese, oil, and chili usually makes it easier to digest.
How can I make the tomato sauce taste less acidic?
Simmering the sauce longer over low heat usually softens sharp acidity. Well-cooked onions or a small amount of carrot can also round out the flavor without relying on lots of sugar.
How do I keep the spaghetti from turning mushy?
Cook it in plenty of water and start checking a little before the package time ends. Finishing it in the sauce for 1-2 minutes helps it stay cohesive, while overboiling quickly ruins the texture.
How long does spaghetti with minced meat tomato sauce keep in the fridge?
Refrigerate it promptly in a sealed container rather than leaving it out for long. In most cases, eating it within 2-3 days is the safest approach.
Can spaghetti with minced meat tomato sauce be frozen?
Yes, it freezes well. The sauce usually freezes better than fully mixed pasta, and it should be reheated thoroughly after thawing and not frozen again repeatedly.
What should I serve with it to make the meal more balanced?
A large salad or a side of vegetables adds volume and fiber. Yogurt can also work well on the side if you want the meal to feel more filling and rounded.
How does it compare with lasagna or creamy pasta?
It often feels lighter than creamy pasta because the sauce is tomato-based rather than cream-based. Compared with lasagna, it is usually simpler to portion and may feel less heavy for many people.
What changes if I make it with whole-wheat spaghetti?
Whole-wheat spaghetti usually gives a firmer texture and a more robust flavor. It may also feel more filling, and a slightly looser sauce often pairs better with it.
Who should be careful with this dish?
People with celiac disease or gluten allergy should avoid the standard version because it contains gluten. Those with reflux may be sensitive to tomato acidity, and people limiting sodium should watch packaged sauces and added salt.
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Nutrition data compiled from USDA FoodData Central and scientific sources.