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Nutrition - Facts for Sauce, pasta, spaghetti/marinara, ready-to-serve
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Sauce, pasta, spaghetti/marinara, ready-to-serve.
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Sauce, pasta, spaghetti/marinara, ready-to-serve

Calories 87 Calories from Fat 24
(27%)
 [1]
% Total Quantity
Total Fat 3g 3%
Saturated Fat 1g 1%
Trans Fat 0g 0%
Cholesterol 2mg 0.00%
Sodium 410mg 0.41%
Potassium 316mg 0.32%
Total Carbohydrate 14g 14%
Protein 2g 2%


NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 2.01 g
Betaine 0.60 mg
Caffeine 0.00 mg
Calcium, Ca 22.00 mg
Carbohydrate, by difference 13.76 g
Carotene, alpha 0.00 mcg
Carotene, beta 448.00 mcg
Cholesterol 2.00 mg
Choline, total 13.70 mg
Copper, Cu 0.19 mg
Cryptoxanthin, beta 7.00 mcg
Energy 364.00 kJ
Energy 87.00 kcal
Fatty acids, total monounsaturated 0.59 g
Fatty acids, total polyunsaturated 1.18 g
Fatty acids, total saturated 0.70 g
Fatty acids, total trans 0.00 g
Fiber, total dietary 2.60 g
Fluoride, F 22.00 mcg
Folate, DFE 13.00 mcg_DFE
Folate, food 13.00 mcg
Folate, total 13.00 mcg
Folic acid 0.00 mcg
Iron, Fe 0.72 mg
Kaempferol 0.01 mg
Lutein + zeaxanthin 176.00 mcg
Lycopene 12655.00 mcg
Magnesium, Mg 21.00 mg
Manganese, Mn 0.16 mg
Niacin 3.92 mg
Pantothenic acid 0.08 mg
Phosphorus, P 36.00 mg
Potassium, K 316.00 mg
Protein 1.78 g
Quercetin 0.91 mg
Retinol 0.00 mcg
Riboflavin 0.06 mg
Selenium, Se 1.40 mcg
Sodium, Na 410.00 mg
Sugars, total 8.84 g
Theobromine 0.00 mg
Thiamin 0.02 mg
Total lipid (fat) 2.69 g
Vitamin A, IU 752.00 IU
Vitamin A, RAE 38.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.17 mg
Vitamin C, total ascorbic acid 2.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 2.40 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 13.90 mcg
Water 80.01 g
Zinc, Zn 0.54 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J.D.B. Featherstone, Carol Shields. "A Study of Fluoride Intake in New York State Residents". New York State Fluoride Analysis Contract - report date 12/1/1988
  3. RD Jackson, EJ Brizendine, SA Kelly, R Hinesley, GK Stookey, AJ Dunipace. "The fluoride content of foods and beverages from negligibly and optimally fluoridated communities.". 2002 Community Dental Oral Epidemiology 30 5 Pg. 382 - 391
  4. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 3a". 2000 Beltsville MD
  5. Campbell Soup Company. "Campbell's Soup Company". 2006
  6. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 12x repeats". 2008 Beltsville MD

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