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Source of carbohydrates and lycopene
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Spaghetti with tomato sauce and oil (200 g) has 328 calories. That works out to 164 calories per 100 g. It contains 57.4 g of carbs, 9.6 g of protein, 8.8 g of fat and 4.2 g of fiber. Its 32 µg of Selenium covers 58% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
164
KCAL / 100G
Carbs
28.7g
· 10% DV
Protein
4.8g
· 10% DV
Fat
4.4g
· 6% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 11% · Fat 23%
Vitamins
Folate
54µg · 14% DV
B1
0.16mg · 13% DV
B3
1.7mg · 11% DV
Biotin
2.1µg · 7% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
71mg · 10% DV
Zinc
1mg · 9% DV
Sodium
170mg · 7% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 164 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
✓ 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
0.65g
MONOUNSATURATED
2.85g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
Cook the spaghetti until al dente, then finish it briefly in the sauce so the flavors cling to the pasta. A small splash of starchy pasta water helps the sauce coat it evenly.
Oil can rise to the surface when the sauce is boiled too aggressively or the ingredients have not emulsified. Warm it gently while stirring and add a little pasta water to bring the sauce together.
Yes. Store cooled leftovers in a sealed container in the refrigerator for about 3 to 4 days, and reheat them thoroughly. For the best texture, keep the sauce and pasta separate when practical.
It can be frozen, but the pasta may become softer after thawing. Freezing the tomato sauce separately and cooking fresh spaghetti later usually gives a better result.
Reheat it gently in a pan with a splash of water, extra sauce, or vegetable stock to prevent dryness. If using a microwave, cover the dish and stir halfway through heating.
Chickpeas, lentils, beans, tofu, or plant-based meatballs can make the meal more satisfying. A leafy salad or extra vegetables add variety and contrast the richness of the sauce.
A moderate portion can work as a carbohydrate-based meal around 2 to 3 hours before training. Very large, oily, or spicy portions may feel uncomfortable during exercise for some people.
Eating it at night is not inherently harmful; portion size and individual digestion matter more. People prone to reflux may find tomato-based sauces trigger heartburn when eaten close to bedtime.
Tomato sauce adds flavor and plant compounds from tomatoes, but its overall quality depends on how much oil, salt, and added sugar it contains. A homemade sauce with plenty of vegetables and moderate oil is often a more balanced option.
It contains gluten, so people with coeliac disease or a medically diagnosed gluten-related condition need a gluten-free alternative. Those with reflux, a sensitive stomach, or tomato sensitivity may also need to limit acidic or heavily seasoned sauces.
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Nutrition data compiled from USDA FoodData Central and scientific sources.