Calories in Spaghetti sauce with meat and added vegetables
Generic food Soups and Sauces
Spaghetti sauce with meat and added vegetables contains 86 kcal per 100 g. A typical serving of 1 cup (260 g) provides about 224 kcal.
Roughly 43% of its calories come from fat, with 28% from carbohydrates and 28% from protein (estimated with general energy factors).
That is more 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 23% of the Daily Value for Niacin (B3), 21% of the Daily Value for Vitamin B12 and 12% of the Daily Value for zinc.
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 | 86 kcal | |
| Total fat C | 4.1 g | 5% |
| Saturated fat C | 1.3 g | 7% |
| Cholesterol C | 18 mg | 6% |
| Sodium C | 333 mg | 14% |
| Total carbohydrates C | 6.1 g | 2% |
| Dietary fiber C | 1.4 g | 5% |
| Total sugars C | 4 g | |
| Protein C | 6 g | 12% |
| Vitamin A C | 28 µg | 3% |
| Vitamin C C | 9.8 mg | 11% |
| Vitamin D C | 0 µg | 0% |
| Vitamin E C | 1.6 mg | 11% |
| Vitamin K C | 9.8 µg | 8% |
| Thiamin (B1) C | 0.034 mg | 3% |
| Riboflavin (B2) C | 0.11 mg | 9% |
| Niacin (B3) C | 3.8 mg | 23% |
| Vitamin B6 C | 0.21 mg | 12% |
| Folate (B9) C | 16 µg | 4% |
| Vitamin B12 C | 0.51 µg | 21% |
| Choline C | 25.9 mg | 5% |
| Calcium C | 23 mg | 2% |
| Iron C | 1 mg | 6% |
| Magnesium C | 18 mg | 4% |
| Phosphorus C | 68 mg | 5% |
| Potassium C | 314 mg | 7% |
| Zinc C | 1.4 mg | 12% |
| Copper C | 0.1 mg | 11% |
| Selenium C | 6.3 µg | 11% |
% 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 28%
- Carbohydrates 28%
- Fat 43%
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
- Protein6 gin the top quarter of pasta sauces, tomato-based (median 5.3 g)
- Fiber1.4 gin the lowest quarter of pasta sauces, tomato-based (median 1.5 g)
- Sugars4 gin the lowest quarter of pasta sauces, tomato-based (median 4.5 g)
- Fat4.1 gin the top quarter of pasta sauces, tomato-based (median 1.5 g)
- Saturated fat1.3 gin the top quarter of pasta sauces, tomato-based (median 0.19 g)
- Sodium333 mgbelow the median for pasta sauces, tomato-based (median 353 mg)
- Protein per 100 kcal7 gprotein density, useful for comparing foods with different calorie levels
- Water82.4 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 1.6 g |
|---|---|
| Polyunsaturated fat C | 0.43 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 | 0.002 g |
| SFA 12:0 C | 0.003 g |
| SFA 14:0 C | 0.092 g |
| SFA 16:0 C | 0.75 g |
| SFA 18:0 C | 0.4 g |
| MUFA 18:1 C | 1.4 g |
| PUFA 18:3 C | 0.066 g |
| PUFA 20:4 C | 0.009 g |
| MUFA 16:1 C | 0.12 g |
| PUFA 18:4 C | 0 g |
| MUFA 20:1 C | 0.015 g |
| MUFA 22:1 C | 0 g |
| PUFA 22:5 n-3 (DPA) C | 0 g |
Carotenoids (6)
| Beta-carotene C | 318 µg |
|---|---|
| Lycopene C | 7,890 µg |
| Lutein + zeaxanthin C | 216 µg |
| Retinol C | 1 µg |
| Carotene, alpha C | 2 µg |
| Cryptoxanthin, beta C | 18 µg |
Other components (8)
| Water C | 82.4 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 0 µg |
| Folate, food C | 16 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 |
|---|---|---|---|---|
| Spaghetti sauce with meat | 90 | 5.9 g | 6.5 g | 4.4 g |
| Spaghetti sauce with poultry | 75 | 6.3 g | 6.5 g | 2.6 g |
| Spaghetti sauce with poultry and added vegetables | 71 | 6.4 g | 6.1 g | 2.4 g |
| Spaghetti sauce with seafood | 64 | 5.3 g | 7.1 g | 1.5 g |
| Spaghetti sauce with seafood and added vegetables | 60 | 5.4 g | 6.6 g | 1.3 g |
| Tzatziki dip | 91 | 5.2 g | 4.1 g | 6 g |
| Soup, sopa or caldo de res | 71 | 5.9 g | 4 g | 3.4 g |
| Soup, broccoli cheese | 82 | 4.3 g | 6.1 g | 4.5 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 meat and added vegetables?
100 g of spaghetti sauce with meat and added vegetables has 86 kcal. 1 cup (260 g): about 224 kcal.
How much protein is in spaghetti sauce with meat and added vegetables?
Spaghetti sauce with meat and added vegetables contains 6 g of protein per 100 g (12% of the 50 g Daily Value), or 15.7 g in 1 cup (260 g). About 28% of its calories come from protein. Compared with other pasta sauces, tomato-based, that is among the highest quarter (median 5.3 g).
How many carbs are in spaghetti sauce with meat and added vegetables?
Spaghetti sauce with meat and added vegetables has 6.1 g of total carbohydrates per 100 g, including 1.4 g of fiber and 4 g of sugars.
How much fat is in spaghetti sauce with meat and added vegetables?
Spaghetti sauce with meat and added vegetables contains 4.1 g of fat per 100 g, of which 1.3 g is saturated (7% of the Daily Value).
What vitamins and minerals does spaghetti sauce with meat and added vegetables contain?
Per 100 g, the most notable amounts relative to the Daily Value are Niacin (B3) (23% DV), Vitamin B12 (21% DV), zinc (12% DV), Vitamin B6 (12% DV) and selenium (11% DV). The full list is in the vitamins and minerals table above.
How much sodium is in spaghetti sauce with meat and added vegetables?
100 g contains 333 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 2706471. 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.