Calories in Spaghetti sauce with seafood and added vegetables
Generic food Soups and Sauces
Spaghetti sauce with seafood and added vegetables contains 60 kcal per 100 g. A typical serving of 1 cup (260 g) provides about 156 kcal.
Roughly 44% of its calories come from carbohydrates, with 37% from protein and 19% from fat (estimated with general energy factors).
That is close to the median for pasta sauces, tomato-based on FoodFactly (64 kcal per 100 g).
100 g provides 76% of the Daily Value for Vitamin B12, 21% of the Daily Value for selenium and 18% of the Daily Value for Niacin (B3).
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 | 60 kcal | |
| Total fat C | 1.3 g | 2% |
| Saturated fat C | 0.17 g | 0.8% |
| Cholesterol C | 30 mg | 10% |
| Sodium C | 353 mg | 15% |
| Total carbohydrates C | 6.6 g | 2% |
| Dietary fiber C | 1.4 g | 5% |
| Total sugars C | 4 g | |
| Protein C | 5.4 g | 11% |
| Vitamin A C | 41 µg | 5% |
| Vitamin C C | 10.2 mg | 11% |
| Vitamin D C | 0 µg | 0% |
| Vitamin E C | 1.8 mg | 12% |
| Vitamin K C | 9.5 µg | 8% |
| Thiamin (B1) C | 0.028 mg | 2% |
| Riboflavin (B2) C | 0.088 mg | 7% |
| Niacin (B3) C | 2.9 mg | 18% |
| Vitamin B6 C | 0.14 mg | 8% |
| Folate (B9) C | 15 µg | 4% |
| Vitamin B12 C | 1.8 µg | 76% |
| Choline C | 28.5 mg | 5% |
| Calcium C | 39 mg | 3% |
| Iron C | 1 mg | 6% |
| Magnesium C | 20 mg | 5% |
| Phosphorus C | 81 mg | 6% |
| Potassium C | 323 mg | 7% |
| Zinc C | 0.46 mg | 4% |
| Copper C | 0.12 mg | 13% |
| Selenium C | 11.5 µg | 21% |
% 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 37%
- Carbohydrates 44%
- Fat 19%
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
- Protein5.4 gabove the median for 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)
- Fat1.3 gin the lowest quarter of pasta sauces, tomato-based (median 1.5 g)
- Saturated fat0.17 gin the lowest quarter of pasta sauces, tomato-based (median 0.19 g)
- Protein per 100 kcal9.1 gprotein density, useful for comparing foods with different calorie levels
- Water85 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat C | 0.26 g |
|---|---|
| Polyunsaturated fat C | 0.44 g |
Individual fatty acids (19)
| EPA (omega-3, 20:5 n-3) C | 0.034 g |
|---|---|
| DHA (omega-3, 22:6 n-3) C | 0.034 g |
| Linoleic acid (omega-6, 18:2) C | 0.3 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 | 0.002 g |
| SFA 14:0 C | 0.003 g |
| SFA 16:0 C | 0.1 g |
| SFA 18:0 C | 0.04 g |
| MUFA 18:1 C | 0.24 g |
| PUFA 18:3 C | 0.058 g |
| PUFA 20:4 C | 0.006 g |
| MUFA 16:1 C | 0.006 g |
| PUFA 18:4 C | 0.001 g |
| MUFA 20:1 C | 0.006 g |
| MUFA 22:1 C | 0.001 g |
| PUFA 22:5 n-3 (DPA) C | 0.006 g |
Carotenoids (6)
| Beta-carotene C | 318 µg |
|---|---|
| Lycopene C | 7,890 µg |
| Lutein + zeaxanthin C | 216 µg |
| Retinol C | 14 µg |
| Carotene, alpha C | 2 µg |
| Cryptoxanthin, beta C | 18 µg |
Other components (8)
| Water C | 85 g |
|---|---|
| Alcohol C | 0 g |
| Caffeine C | 0 mg |
| Theobromine C | 0 mg |
| Folic acid C | 0 µg |
| Folate, food C | 15 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 seafood | 64 | 5.3 g | 7.1 g | 1.5 g |
| Spaghetti sauce with poultry and added vegetables | 71 | 6.4 g | 6.1 g | 2.4 g |
| Spaghetti sauce with poultry | 75 | 6.3 g | 6.5 g | 2.6 g |
| Soup, pea, low sodium, prepared with equal volume water | 62 | 3.2 g | 9.9 g | 1.1 g |
| Spaghetti sauce with meat and added vegetables | 86 | 6 g | 6.1 g | 4.1 g |
| Sauce, fish, ready-to-serve | 35 | 5.1 g | 3.6 g | 0.01 g |
| Sauce, white, thin, prepared-from-recipe, with butter | 72 | 4 g | 8.3 g | 2.6 g |
| Soup, NFS | 49 | 3.5 g | 6.1 g | 1.3 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 seafood and added vegetables?
100 g of spaghetti sauce with seafood and added vegetables has 60 kcal. 1 cup (260 g): about 156 kcal.
How much protein is in spaghetti sauce with seafood and added vegetables?
Spaghetti sauce with seafood and added vegetables contains 5.4 g of protein per 100 g (11% of the 50 g Daily Value), or 14.1 g in 1 cup (260 g). About 37% of its calories come from protein. Compared with other pasta sauces, tomato-based, that is above the median (median 5.3 g).
How many carbs are in spaghetti sauce with seafood and added vegetables?
Spaghetti sauce with seafood and added vegetables has 6.6 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 seafood and added vegetables?
Spaghetti sauce with seafood and added vegetables contains 1.3 g of fat per 100 g, of which 0.17 g is saturated (0.8% of the Daily Value).
What vitamins and minerals does spaghetti sauce with seafood and added vegetables contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin B12 (76% DV), selenium (21% DV), Niacin (B3) (18% DV), copper (13% DV) and Vitamin E (12% DV). The full list is in the vitamins and minerals table above.
How much sodium is in spaghetti sauce with seafood and added vegetables?
100 g contains 353 mg of sodium, 15% 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 2706454. 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.