Sauce, pasta, spaghetti/marinara, ready-to-serve
Sauce, pasta, spaghetti/marinara, ready-to-serve is a prepared food, providing just 45.0 calories per 100g. It is a good source of Sodium, providing 28% of the Daily Value per 100g. Prepared soups, sauces, and gravies vary in nutrient content based on their ingredients. Sodium content is often a key nutritional consideration in this category. Our database tracks 69 nutrients for this food, plus glycemic index, insulin index, environmental footprint data.
Top Nutrients
Data for 69 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 11
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water Foundation | 87.4 | g | — | 2% |
| Calories Foundation | 45.0 | kcal | — | — |
| Energy (kJ) Foundation | 186 | kj | — | — |
| Protein Foundation | 1.4 | g | — | 2% |
| Total Fat Foundation | 1.5 | g | — | — |
| Carbohydrate Foundation | 8.1 | g | — | 6% |
| Fiber Foundation | 1.8 | g | — | 5% |
| Total Sugars Foundation | 5.5 | g | — | — |
| Total Sugars SR | 4.9 | g | — | — |
| Starch Foundation | 0 | g | — | — |
| Ash Foundation | 1.7 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium Foundation | 27.0 | mg | — | 3% |
| Iron Foundation | 0.78 | mg | — | 10% |
| Magnesium Foundation | 18.5 | mg | — | 5% |
| Phosphorus Foundation | 34.0 | mg | — | 5% |
| Potassium Foundation | 319 | mg | — | 9% |
| Sodium Foundation | 419 | mg | — | 28% |
| Zinc Foundation | 0.20 | mg | — | 2% |
| Copper Foundation | 0.08 | mg | — | 9% |
| Manganese Foundation | 0.14 | mg | — | 6% |
| Selenium SR | 1.4 | µg | — | 2% |
Vitamins 24
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) Foundation | 32.0 | µg | — | 4% |
| Vitamin A (IU) SR | 31.0 | IU | — | — |
| Retinol SR | 0 | µg | — | — |
| Beta-Carotene Foundation | 390 | µg | — | — |
| Alpha-Carotene Foundation | 0 | µg | — | — |
| Beta-Cryptoxanthin Foundation | 0 | µg | — | — |
| Lycopene Foundation | 12,700 | µg | — | — |
| Lutein + Zeaxanthin Foundation | 190 | µg | — | — |
| Vitamin C SR | 2.0 | mg | — | 2% |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) SR | 0 | IU | — | — |
| Vitamin E SR | 2.4 | mg | — | 16% |
| Vitamin K1 SR | 13.9 | µg | — | 12% |
| Thiamin (B1) SR | 0.02 | mg | — | 2% |
| Riboflavin (B2) SR | 0.06 | mg | — | 5% |
| Niacin (B3) SR | 3.9 | mg | — | 24% |
| Pantothenic Acid (B5) SR | 0.08 | mg | — | 2% |
| Vitamin B6 SR | 0.17 | mg | — | 13% |
| Folate SR | 13.0 | µg | — | 3% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 13.0 | µg | — | — |
| Folate (DFE) SR | 13.0 | µg | — | — |
| Vitamin B12 SR | 0 | µg | — | — |
| Choline SR | 13.7 | mg | — | 2% |
Fatty Acids 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat Foundation | 0.17 | g | — | — |
| Monounsaturated Fat Foundation | 0.38 | g | — | — |
| Polyunsaturated Fat Foundation | 0.50 | g | — | — |
| Trans Fat Foundation | 0.005 | g | — | — |
| Cholesterol SR | 2.0 | mg | — | — |
| Omega-3 ALA Foundation | 0.08 | g | — | 5% |
| Omega-3 EPA Foundation | 0 | g | — | — |
| Omega-3 DPA Foundation | 0 | g | — | — |
| Omega-3 DHA Foundation | 0 | g | — | — |
Individual Fatty Acids 12
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) Foundation | 0.002 | g | — | — |
| Caproic Acid (6:0) Foundation | 0 | g | — | — |
| Caprylic Acid (8:0) Foundation | 0.002 | g | — | — |
| Capric Acid (10:0) Foundation | 0.003 | g | — | — |
| Lauric Acid (12:0) Foundation | 0.001 | g | — | — |
| Myristic Acid (14:0) Foundation | 0.002 | g | — | — |
| Palmitic Acid (16:0) Foundation | 0.11 | g | — | — |
| Stearic Acid (18:0) Foundation | 0.04 | g | — | — |
| Linoleic Acid (18:2) SR | 0.59 | g | — | 4% |
| Omega-6 LA Foundation | 0.42 | g | — | — |
| Omega-6 GLA Foundation | 0 | g | — | — |
| Linolenic Acid (18:3) SR | 0.08 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin E is fat-soluble and absorbed alongside dietary fats via micelle formation in the small intestine. Low-fat diets reduce vitamin E absorption.
Traber, Free Radic Biol Med, 2007
Vitamin K is fat-soluble. Absorption increases significantly when consumed with dietary fat, particularly for phylloquinone (K1) from plant sources.
Gijsbers et al., Br J Nutr, 1996
⚠ Antagonisms — nutrients that compete
High potassium intake promotes renal sodium excretion and attenuates the blood pressure–raising effect of sodium. A higher K:Na ratio is associated with lower cardiovascular risk.
Aburto et al., BMJ, 2013
Manganese and iron share the DMT1 transporter and compete for absorption. High iron status reduces manganese absorption and vice versa.
Erikson et al., Pharmacol Ther, 2007
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
Glycemic & Insulin Response
The Glycemic Index (GI) measures how quickly a food raises blood sugar on a 0–100 scale. The Insulin Index (II) measures the insulin response directly, which can differ from GI — notably, dairy and high-protein foods often trigger a higher insulin response than their GI suggests. White bread = 100 for both scales.
GI data matched from: “Spaghetti, white, boiled” · ●●● high confidence
Source: International Tables of Glycemic Index (Sydney University, 2021) · Holt et al. 1997; Bao et al. 2016; Bell 2014
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Other Pulses” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
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Frequently Asked Questions
How many calories are in Sauce, pasta, spaghetti/marinara, ready-to-serve?
Sauce, pasta, spaghetti/marinara, ready-to-serve contains 45.0 kcal per 100 grams, making it a low-calorie food. The energy comes from 1.4g of protein (13% of calories), 1.5g of fat (30%), and 8.1g of carbohydrates (72%). Carbohydrates are the primary energy source.
What is Sauce, pasta, spaghetti/marinara, ready-to-serve most nutritious for?
The standout nutrient in Sauce, pasta, spaghetti/marinara, ready-to-serve is Sodium, providing 419 mg per 100g (28% of the Daily Value). It is also a notable source of Niacin (B3) (24% DV). Our database tracks 69 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Sauce, pasta, spaghetti/marinara, ready-to-serve high in protein?
At 1.4g per 100 grams, Sauce, pasta, spaghetti/marinara, ready-to-serve is not a significant source of protein. Pair with protein-rich foods like legumes, meat, fish, or dairy to meet daily protein needs.
How much fiber is in Sauce, pasta, spaghetti/marinara, ready-to-serve?
Sauce, pasta, spaghetti/marinara, ready-to-serve contains 1.8g of fiber per 100 grams, which is a small amount. To increase fiber intake, consider pairing with high-fiber foods such as legumes, whole grains, or vegetables.
What is the glycemic index of Sauce, pasta, spaghetti/marinara, ready-to-serve?
Sauce, pasta, spaghetti/marinara, ready-to-serve has a glycemic index of 49, which is classified as low (≤55). Low-GI foods cause a slower, more gradual rise in blood sugar levels, which may be beneficial for blood sugar management. The glycemic load, which accounts for typical serving size, provides additional context for real-world blood sugar impact.
What is the insulin index of Sauce, pasta, spaghetti/marinara, ready-to-serve?
Sauce, pasta, spaghetti/marinara, ready-to-serve has a moderate insulin response (II: 55) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). This is a typical insulin response for most mixed foods. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.