Know what’s on your plate
Spaghetti/marinara pasta sauce
Calories & nutrition facts
ready-to-serve
Nutrition facts
Per 100 g% DV- Calories 50 kcal —
- Protein 1.4 g 3%
- Carbohydrate 5.6 g 2%
- Fat 1.6 g 2%
- Saturated fat 0.2 g 1%
- Fibre 1.8 g 6%
- Sugars 4.9 g —
- Sodium 437 mg 19%
- Cholesterol 2 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 31 µg 3%
- Vitamin C 2 mg 2%
- Vitamin D 0 µg 0%
- Vitamin E 2.4 mg 16%
- Vitamin K 13.9 µg 12%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.06 mg 5%
- Niacin (B3) 3.9 mg 24%
- Pantothenic acid (B5) 0.08 mg 2%
- Vitamin B6 0.17 mg 10%
- Folate (B9) 13 µg 3%
- Vitamin B12 0 µg 0%
- Choline 13.7 mg 2%
Minerals
- Calcium 26 mg 2%
- Iron 0.73 mg 4%
- Magnesium 18 mg 4%
- Phosphorus 34 mg 3%
- Potassium 320 mg 7%
- Zinc 0.2 mg 2%
- Copper 0.08 mg 9%
- Manganese 0.13 mg 6%
- Selenium 1.4 µg 3%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 50 | 1.4 g | 5.6 g | 1.6 g |
| 1 × serving 1/2 cup | 132 g | 66 | 1.8 g | 7.4 g | 2.1 g |
| 2 × serving 1/2 cup | 264 g | 132 | 3.7 g | 15 g | 4.3 g |
| ½ × serving 1/2 cup | 66 g | 33 | 0.9 g | 3.7 g | 1.1 g |
| 3 × serving 1/2 cup | 396 g | 198 | 5.5 g | 22 g | 6.4 g |
| 4 × serving 1/2 cup | 528 g | 264 | 7.3 g | 30 g | 8.5 g |
Similar foods
- Spaghetti or marinara pasta sauceready-to-serve50 kcal / 100 g
- Spaghetti saucewith onion and garlic, ready-to-serve92 kcal / 100 g
- Pasta with tomato-based sauceready-to-heat120 kcal / 100 g
- Tomato sauce pastameat, ready-to-heat139 kcal / 100 g
- Pasta saucediff. brands51 kcal / 100 g
- Tomato based pasta saucewith vegetables, commercial61 kcal / 100 g
- Steak saucetomato based, ready-to-serve95 kcal / 100 g
- Salsa sauceready-to-serve29 kcal / 100 g
- Bolognese tomato pasta saucetomato based, for bolognese44 kcal / 100 g
- Napoletana tomato pasta saucetomato based, napoletana65 kcal / 100 g
Questions about Spaghetti/marinara pasta sauce
Is marinara sauce the same as spaghetti sauce?
Marinara is a tomato sauce usually flavoured with garlic and herbs, often cooked fairly quickly. “Spaghetti sauce” is a broader name and can also mean a thicker, longer-simmered sauce with meat or vegetables.
How do you make jarred marinara sauce taste better?
Soften chopped garlic in olive oil, add the sauce and simmer it gently for about 10 minutes. Toss in a little pasta cooking water at the end so the sauce coats the spaghetti rather than pooling at the bottom.
How much marinara sauce should you use for a serving of spaghetti?
Start with about 130 g of sauce per serving of cooked pasta, then add more if needed. Warm the sauce in a pan and toss it with the drained spaghetti and a splash of pasta water.
How long does opened marinara sauce keep in the fridge?
Transfer leftover sauce from the tin or jar to a covered container and refrigerate it promptly; use it within 3–4 days. Reheat only the amount you need until steaming hot.
Can you freeze marinara sauce?
Yes. Cool it, divide it into meal-sized portions and freeze in airtight containers, leaving a little room for expansion. Thaw in the fridge or reheat gently from frozen, stirring as it loosens.
What can you use instead of marinara sauce?
Use crushed tinned tomatoes simmered with garlic, olive oil and dried oregano; give them about 20 minutes to thicken. For a smoother result, blend the sauce before serving.
What dishes can you make with marinara sauce besides spaghetti?
Use it for baked ziti, lasagne, chicken or aubergine Parmesan, or as a dipping sauce for mozzarella sticks. It also works as a quick base for shakshuka-style eggs.
Is marinara sauce high in sodium?
It contains 437 mg of sodium per 100 g, so the amount can add up when you use a generous serving. If you are making it from scratch, salt the sauce lightly and season it after it has reduced.
Source: USDA FoodData Central 171192 · per 100 g · carbohydrate per EU label, fibre excluded
