Calories in Spaghetti sauce with added vegetables
Generic food Soups and Sauces
Spaghetti sauce with added vegetables contains 46 kcal per 100 g. A typical serving of 1 cup (260 g) provides about 120 kcal.
Roughly 64% of its calories come from carbohydrates, with 23% from fat and 13% from protein (estimated with general energy factors).
That is less energy than the typical item in pasta sauces, tomato-based on FoodFactly, where the median is 64 kcal per 100 g across 11 foods.
100 g provides 22% of the Daily Value for Niacin (B3), 13% of the Daily Value for Vitamin C and 13% of the Daily Value for Vitamin E.
The data comes from the USDA Food and Nutrient Database for Dietary Studies (FNDDS), which calculates values from recipes of the ingredients.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories C | 46 kcal | |
| Total fat C | 1.2 g | 2% |
| Saturated fat C | 0.15 g | 0.7% |
| Cholesterol C | 2 mg | 0.7% |
| Sodium C | 321 mg | 14% |
| Total carbohydrates C | 7.5 g | 3% |
| Dietary fiber C | 1.7 g | 6% |
| Total sugars C | 5 g | |
| Protein C | 1.5 g | 3% |
| Vitamin A C | 33 µg | 4% |
| Vitamin C C | 12.1 mg | 13% |
| Vitamin D C | 0 µg | 0% |
| Vitamin E C | 1.9 mg | 13% |
| Vitamin K C | 11.6 µg | 10% |
| Thiamin (B1) C | 0.031 mg | 3% |
| Riboflavin (B2) C | 0.099 mg | 8% |
| Niacin (B3) C | 3.4 mg | 22% |
| Vitamin B6 C | 0.17 mg | 10% |
| Folate (B9) C | 17 µg | 4% |
| Vitamin B12 C | 0 µg | 0% |
| Choline C | 13.4 mg | 2% |
| Calcium C | 23 mg | 2% |
| Iron C | 0.69 mg | 4% |
| Magnesium C | 17 mg | 4% |
| Phosphorus C | 40 mg | 3% |
| Potassium C | 316 mg | 7% |
| Zinc C | 0.24 mg | 2% |
| Copper C | 0.11 mg | 12% |
| Selenium C | 2.8 µg | 5% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 13%
- Carbohydrates 64%
- Fat 23%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein1.5 gbelow the median for pasta sauces, tomato-based (median 5.3 g)
- Fiber1.7 gin the top quarter of pasta sauces, tomato-based (median 1.5 g)
- Sugars5 gin the top quarter of pasta sauces, tomato-based (median 4.5 g)
- Fat1.2 gin the lowest quarter of pasta sauces, tomato-based (median 1.5 g)
- Saturated fat0.15 gin the lowest quarter of pasta sauces, tomato-based (median 0.19 g)
- Sodium321 mgin the lowest quarter of pasta sauces, tomato-based (median 353 mg)
- Protein per 100 kcal3.3 gprotein density, useful for comparing foods with different calorie levels
- Water88.4 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 0.29 g |
|---|---|
| Polyunsaturated fat C | 0.42 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) C | 0 g |
|---|---|
| DHA (omega-3, 22:6 n-3) C | 0 g |
| Linoleic acid (omega-6, 18:2) C | 0.36 g |
| SFA 4:0 C | 0.002 g |
| SFA 6:0 C | 0 g |
| SFA 8:0 C | 0.002 g |
| SFA 10:0 C | 0.003 g |
| SFA 12:0 C | 0.001 g |
| SFA 14:0 C | 0.002 g |
| SFA 16:0 C | 0.094 g |
| SFA 18:0 C | 0.032 g |
| MUFA 18:1 C | 0.28 g |
| PUFA 18:3 C | 0.068 g |
| PUFA 20:4 C | 0 g |
| MUFA 16:1 C | 0.002 g |
| PUFA 18:4 C | 0 g |
| MUFA 20:1 C | 0.006 g |
| MUFA 22:1 C | 0 g |
| PUFA 22:5 n-3 (DPA) C | 0 g |
Carotenoids (6)
| Beta-carotene C | 392 µg |
|---|---|
| Lycopene C | 9,710 µg |
| Lutein + zeaxanthin C | 266 µg |
| Retinol C | 0 µg |
| Carotene, alpha C | 2 µg |
| Cryptoxanthin, beta C | 22 µg |
Other components (8)
| Water C | 88.4 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 0 µg |
| Folate, food C | 17 µg |
| Vitamin E, added C | 0 mg |
| Vitamin B-12, added C | 0 µg |
Foods with a similar nutritional profile
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Sauce, pasta, spaghetti/marinara, ready-to-serve | 45 | 1.4 g | 8.1 g | 1.5 g |
| Spaghetti sauce | 51 | 1.4 g | 8.1 g | 1.5 g |
| Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium | 51 | 1.4 g | 8.1 g | 1.5 g |
| Spaghetti sauce, reduced sodium | 51 | 1.4 g | 8.1 g | 1.5 g |
| SMART SOUP, Vietnamese Carrot Lemongrass | 44 | 1.3 g | 8.2 g | 1.1 g |
| Sauce, salsa, verde, ready-to-serve | 38 | 1.1 g | 6.4 g | 0.89 g |
| Enchilada sauce, green | 38 | 1.1 g | 6.4 g | 0.89 g |
| Salsa verde or salsa, green | 38 | 1.1 g | 6.4 g | 0.89 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in spaghetti sauce with added vegetables?
100 g of spaghetti sauce with added vegetables has 46 kcal. 1 cup (260 g): about 120 kcal.
How much protein is in spaghetti sauce with added vegetables?
Spaghetti sauce with added vegetables contains 1.5 g of protein per 100 g (3% of the 50 g Daily Value), or 4 g in 1 cup (260 g). About 13% of its calories come from protein. Compared with other pasta sauces, tomato-based, that is below the median (median 5.3 g).
How many carbs are in spaghetti sauce with added vegetables?
Spaghetti sauce with added vegetables has 7.5 g of total carbohydrates per 100 g, including 1.7 g of fiber and 5 g of sugars.
How much fat is in spaghetti sauce with added vegetables?
Spaghetti sauce with added vegetables contains 1.2 g of fat per 100 g, of which 0.15 g is saturated (0.7% of the Daily Value).
What vitamins and minerals does spaghetti sauce with added vegetables contain?
Per 100 g, the most notable amounts relative to the Daily Value are Niacin (B3) (22% DV), Vitamin C (13% DV), Vitamin E (13% DV), copper (12% DV) and Vitamin B6 (10% DV). The full list is in the vitamins and minerals table above.
How much sodium is in spaghetti sauce with added vegetables?
100 g contains 321 mg of sodium, 14% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: FNDDS (Survey), record dated October 31, 2024. FoodFactly last checked it on November 6, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: FNDDS (Survey), record 2709746. License: CC0 1.0 (U.S. public domain). Source record dated October 31, 2024. Imported November 6, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.