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Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium

87 calories in 100 g

Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium Suggest a better name
Weight Loss Rating:
Total Calories:87 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.87 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:64% carbohydrates; 28% fats; 8% proteins
Fats:2.69 g (24 calories, 3% by weight)
Carbohydrates:13.76 g (55 calories, 14% by weight)
Proteins:1.78 g (7 calories, 2% by weight)
Alcohol:~
Water:80.01 g (80% by weight)
Fat Composition:48% polyunsaturated; 28% saturated; 24% monounsaturated
Trans Fat :~
Dietary Fiber:2.60 g (3% by weight)
Cholesterol:2 mg
Caffeine:~
Serving Sizes: 100 g
1 serving 1/2 cup
1 cup
Food Group:Soups, Sauces, and Gravies
USDA #:6976
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Vitamin A:752 IU
Retinol:~
Retinol Activity Equivalent:38 mcg
α-Carotene:~
β-Carotene:448 mcg
β-Cryptoxanthin:7 mcg
Lycopene:12.65 mg
Lutein + Zeaxanthin:35 mcg
Vitamin B-1:20 mcg
Vitamin B-2:60 mcg
Vitamin B-3:3.91 mg
Vitamin B-5:~
Vitamin B-6:170 mcg
Vitamin B-9:13 mcg
Food folate:13 mcg
Dietary Folate Equivalent:13 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:13.70 mg
Vitamin C:2 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:2.40 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:13.90 mcg
Calcium (Ca):22 mg
Copper (Cu):180 mcg
Fluoride (F):~
Iron (Fe):720 mcg
Magnesium (Mg):21 mg
Manganese (Mn):160 mcg
Phosphorus (P):36 mg
Potassium (K):0.32 g
Selenium (Se):1.10 mcg
Sodium (Na):30 mg
Zinc (Zn):540 mcg
Cholesterol:2 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:13.76 g
Dietary Fiber:2.60 g
Sugars Total:8.84 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.78 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:2.69 g
Saturated fatty acids:0.69 g
Monounsaturated fatty acids:0.58 g
Polyunsaturated fatty acids:1.18 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.56 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.10 g
Eicosanoic/Arachidic [20:0]:20 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:3 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.58 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:3 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.15 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2 g
Caffeine:~
Theobromine:~
Product Type:Sauce
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_22C
Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
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