Butternut Squash Pasta Sauce
Packaged product Soups and Sauces Weis
Butternut Squash Pasta Sauce contains 96 kcal per 100 g. A serving, 125 g (125 g) provides about 120 kcal.
Roughly 58% of its calories come from carbohydrates, with 38% from fat and 3% from protein (estimated with general energy factors).
That is less energy than the typical item in soups and sauces on FoodFactly, where the median is 116 kcal per 100 g across 22,679 products.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 96 kcal | |
| Total fat L | 4 g | 5% |
| Saturated fat L | 2.4 g | 12% |
| Trans fat L | 0 g | |
| Cholesterol L | 12 mg | 4% |
| Sodium L | 296 mg | 13% |
| Total carbohydrates L | 13.6 g | 5% |
| Dietary fiber L | 1.6 g | 6% |
| Total sugars L | 7.2 g | |
| Protein L | 0.8 g | 2% |
| Vitamin A L | 0.001 µg | 0% |
| Vitamin C L | 7.2 mg | 8% |
| Vitamin D L | 0 µg | 0% |
| Vitamin E L | 0 mg | 0% |
| Vitamin K L | 0 µg | 0% |
| Thiamin (B1) L | 0 mg | 0% |
| Riboflavin (B2) L | 0 mg | 0% |
| Niacin (B3) L | 0 mg | 0% |
| Pantothenic acid (B5) L | 0 mg | 0% |
| Vitamin B6 L | 0 mg | 0% |
| Folate (B9) L | 0 µg | 0% |
| Vitamin B12 L | 0 µg | 0% |
| Calcium L | 32 mg | 2% |
| Iron L | 0.58 mg | 3% |
| Magnesium L | 0 mg | 0% |
| Phosphorus L | 0 mg | 0% |
| Potassium L | 0 mg | 0% |
| Zinc L | 0 mg | 0% |
| Copper L | 0 mg | 0% |
| Manganese L | 0 mg | 0% |
| Selenium L | 0 µg | 0% |
| Iodine L | 0 µg | 0% |
| Fluoride L | 0 µg |
% 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 3%
- Carbohydrates 58%
- Fat 38%
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
- Protein0.8 gin the lowest quarter of soups and sauces (median 2.1 g)
- Fiber1.6 gabove the median for soups and sauces (median 1 g)
- Sugars7.2 gabove the median for soups and sauces (median 3.6 g)
- Fat4 gabove the median for soups and sauces (median 2.8 g)
- Saturated fat2.4 gabove the median for soups and sauces (median 0.79 g)
- Sodium296 mgbelow the median for soups and sauces (median 417 mg)
- Protein per 100 kcal0.83 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Fats and cholesterol (3)
| Monounsaturated fat L | 0 g |
|---|---|
| Polyunsaturated fat L | 0 g |
| Omega-3 fatty acids L | 0 g |
Other components (3)
| Alcohol L | 0 g |
|---|---|
| Caffeine L | 0 mg |
| Vitamin A, IU L | 4,000 IU |
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 74.9 kcal | 96 kcal |
| Protein | 0.64 g | 0.8 g |
| Carbohydrates | 10.9 g | 13.6 g |
| Fat | 3.2 g | 4 g |
| Fiber | 1.3 g | 1.6 g |
| Sugars | 5.8 g | 7.2 g |
| Sodium | 0.24 mg | 296 mg |
Product details
- Brand
- Weis
- Barcode
- 0041497277834
- Quantity
- 125 g
- Label serving
- 125 g
- Category
- Soups and Sauces
- Nutri-Score
- A as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Ingredients
BUTTERNUT SQUASH, WATER, TOMATO PASTE, ORGANIC SUGAR, BUTTER, RED PEPPERS, FRESH CELERY,FRESH ONIONS, GARLIC, SEA SALT, CITRIC ACID, BLACK PEPPER, RED PEPPER.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Tandoori style cauliflower in masala sauce Morrisons | 96 | 2.5 g | 6.3 g | 6.3 g |
| Marinara Sauce Bertolli | 96 | 1.6 g | 7.2 g | 6.4 g |
| Mushroom soup Campbell's | 96 | 1.6 g | 6.4 g | 7.2 g |
| Creamy Lemon Garlic Cooking Sauce Good & Gather | 96 | 0.8 g | 7.2 g | 7.2 g |
| Sauce rosee Irresistibles | 96 | 1.6 g | 8 g | 6.4 g |
| Champagne Sauce Paesana | 96 | 0.8 g | 4 g | 8.8 g |
| Premium Vodka Sauce Aldi | 96 | 1.6 g | 6.4 g | 8 g |
| Rosé Pasta Sauce From Our Chefs | 96 | 4 g | 4 g | 6.4 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Butternut Squash Pasta Sauce?
100 g of Butternut Squash Pasta Sauce has 96 kcal. Serving, 125 g (125 g): about 120 kcal.
How much protein is in Butternut Squash Pasta Sauce?
Butternut Squash Pasta Sauce contains 0.8 g of protein per 100 g (2% of the 50 g Daily Value), or 1 g in serving, 125 g (125 g). About 3% of its calories come from protein. Compared with other soups and sauces, that is in the lowest quarter (median 2.1 g).
How many carbs are in Butternut Squash Pasta Sauce?
Butternut Squash Pasta Sauce has 13.6 g of total carbohydrates per 100 g, including 1.6 g of fiber and 7.2 g of sugars.
How much fat is in Butternut Squash Pasta Sauce?
Butternut Squash Pasta Sauce contains 4 g of fat per 100 g, of which 2.4 g is saturated (12% of the Daily Value).
How much sodium is in Butternut Squash Pasta Sauce?
100 g contains 296 mg of sodium, 13% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: Branded Foods, record dated February 24, 2025. 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: Branded Foods, record 2238922. License: CC0 1.0 (U.S. public domain). Source record dated September 29, 2020. Imported November 6, 2026.
- Open Food Facts, record 0041497277834. License: ODbL 1.0 (Open Food Facts). Source record dated February 24, 2025. 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.