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Low GI

Spaghetti with tomato paste and butter Calories

Carb-rich pasta dish with butter fat and concentrated tomato paste flavor

CALORIES

176kcal

GI

48low

POTASSIUM

140mg

FIBER

1.8g

Spaghetti with tomato paste and butter Nutrition Facts

Selected: 100 g

176

KCAL / 100G

Carbs

27.8g

· 62%

Protein

4.6g

· 10%

Fat

5.4g

· 28%

Fiber

1.8g

Spaghetti with tomato paste and butter Vitamins & Minerals

Vitamins

B3

1.2mg · 8% DV

B1

0.07mg · 6% DV

B6

0.08mg · 5% DV

Biotin

1.5µg · 5% DV

Minerals

Selenium

18µg · 33% DV

Sodium

180mg · 8% DV

Phosphorus

58mg · 8% DV

Iron

1mg · 6% DV

Spaghetti with tomato paste and butter Glycemic Index

GLYCEMIC INDEX

48
Low
0 Low5570100

GLYCEMIC LOAD

13
Medium

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

Is Spaghetti with tomato paste and butter 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 tomato paste and butter Contain Allergens?

Contains these allergens:

Gluten yes
Dairy yes
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Spaghetti with tomato paste and butter Good For?

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

Spaghetti with tomato paste and butter Fat Profile

SATURATED

2.9g

MONOUNSATURATED

1.4g

POLYUNSATURATED

0.31g

⚖️

Omega 6:3 ratio 9.3:1

Above the ideal 4:1 (9.3:1).

Foods Similar to Spaghetti with tomato paste and butter

🍞

Bread

265 kcal

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Cooked noodles

138 kcal

🍜

Instant noodles, dry

470 kcal

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Farfalle pasta with tomato sauce

132 kcal

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White rice, cooked

130 kcal

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Rigatoni with tomato sauce

132 kcal

🥣

Raw muesli

370 kcal

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Saffron rice pilaf

158 kcal

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Nutrition data compiled from USDA FoodData Central and scientific sources.