Pasta with tomato-based sauceand added vegetables, restaurant
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Nutrition Facts
Serving size1 cup (250 g)
Amount per serving
Calories
% Daily Value*
Total Fat 20 g25%
Saturated Fat 2.7 g13%
Trans Fat —
Cholesterol 2.5 mg1%
Sodium 858 mg37%
Total Carbohydrate 45 g16%
Dietary Fiber 4 g14%
Total Sugars 6.2 g
Protein 8.7 g
Vitamin D 0 mcg0%
Calcium 35 mg3%
Iron 2.3 mg13%
Potassium 405 mg9%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. “—” = no data.
All nutrients
Per 1 cup (250 g).
| Nutrient | Amount | % DV | Per 100 g | |
|---|---|---|---|---|
| Calories & macronutrients | ||||
| Calories | 395 kcal | 158 kcal | ||
| Protein | 8.7 g | 17% | 3.5 g | |
| Carbohydrate | 45 g | 16% | 18 g | |
| Fiber | 4 g | 14% | 1.6 g | |
| Total sugars | 6.2 g | 2.5 g | ||
| Total fat | 20 g | 25% | 7.8 g | |
| Saturated fat | 2.7 g | 13% | 1.1 g | |
| Monounsaturated fat | 7.8 g | 3.1 g | ||
| Polyunsaturated fat | 7.4 g | 3 g | ||
| Trans fat | — | — | — | |
| Cholesterol | 2.5 mg | 1% | 1 mg | |
| Vitamins | ||||
| Vitamin A (RAE) | 38 mcg | 4% | 15 mcg | |
| Vitamin C | 14 mg | 15% | 5.4 mg | |
| Vitamin D | 0 mcg | 0% | 0 mcg | |
| Vitamin E | 5.5 mg | 37% | 2.2 mg | |
| Vitamin K | 30 mcg | 25% | 12 mcg | |
| Thiamin (B1) | 0.36 mg | 30% | 0.15 mg | |
| Riboflavin (B2) | 0.27 mg | 21% | 0.11 mg | |
| Niacin (B3) | 5.9 mg | 37% | 2.3 mg | |
| Vitamin B6 | 0.25 mg | 15% | 0.1 mg | |
| Folate (DFE) | 163 mcg | 41% | 65 mcg | |
| Vitamin B12 | 0 mcg | 0% | 0 mcg | |
| Pantothenic acid (B5) | — | — | — | |
| Choline | 23 mg | 4% | 9.1 mg | |
| Minerals | ||||
| Calcium | 35 mg | 3% | 14 mg | |
| Iron | 2.3 mg | 13% | 0.93 mg | |
| Magnesium | 40 mg | 10% | 16 mg | |
| Phosphorus | 115 mg | 9% | 46 mg | |
| Potassium | 405 mg | 9% | 162 mg | |
| Sodium | 858 mg | 37% | 343 mg | |
| Zinc | 0.88 mg | 8% | 0.35 mg | |
| Copper | 0.24 mg | 26% | 0.1 mg | |
| Manganese | — | — | — | |
| Selenium | 35 mcg | 63% | 14 mcg | |
| Other | ||||
| Omega-3 ALA | 0.86 g | 53% | 0.34 g | |
| Omega-3 EPA | 0 g | 0 g | ||
| Omega-3 DHA | 0 g | 0 g | ||
| Water | 173 g | 69 g | ||
| Alcohol | 0 g | 0 g | ||
| Caffeine | 0 mg | 0 mg | ||
% DV = share of the FDA Daily Value for adults (a 2,000-calorie reference diet; adequate intake where no Daily Value exists). “—” means USDA has no measurement for this nutrient, which is not the same as zero.
Contaminants
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Other forms of pasta with tomato-based sauce
- Pasta with tomato-based saucemeat, and added vegetables, restaurant440 kcal per 1 cupRich in Selenium
- Pasta with tomato-based saucepoultry, and added vegetables, restaurant423 kcal per 1 cupRich in Selenium
- Pasta with tomato-based sauceseafood, and added vegetables, restaurant410 kcal per 1 cupRich in Vitamin B12
- Pasta with tomato-based sauceand added vegetables, home recipe260 kcal per 1 cupRich in Selenium
- Pasta with tomato-based sauceand added vegetables, ready-to-heat295 kcal per 1 cupRich in Selenium
- Pasta with tomato-based saucemeat, and added vegetables, home recipe308 kcal per 1 cupRich in Selenium
- Pasta with tomato-based saucepoultry, and added vegetables, home recipe290 kcal per 1 cupRich in Selenium
- Pasta with tomato-based sauceseafood, and added vegetables, home recipe278 kcal per 1 cupRich in Vitamin B12
Nutritionally similar foods
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Where this data comes from
Foods and mixed dishes as eaten in the US, used for national dietary surveys.
- Dataset
- USDA FoodData Central, Food and Nutrient Database for Dietary Studies (FNDDS)
- Published
- October 28, 2022
- Release used
- FoodData Central Survey Foods (FNDDS 2021-2023) 2024-10-31
Values are per 100 g of edible portion, scaled to the serving you choose. USDA data is public domain. For general information, not medical advice.