Spaghetti Nutrition Benefits and Facts

Nutritional summary

Spaghetti is a significant source of carbohydrates, with a standard serving of approximately 0.5 cups (75g) of cooked pasta providing between 25 and 35 grams of carbohydrates .
Choosing whole-grain pasta over refined versions is recommended by major health institutions to increase intake of fiber and essential vitamins .
Regular pasta consumption is associated with higher overall diet quality and better nutrient intake in both children and adults, though specific weight-related benefits have primarily been observed in adult females .
Because pasta doubles in volume during preparation, dietary guidelines typically define portion sizes based on cooked weight to help consumers accurately track intake .

Interesting fact

The name spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning thin string or twine.

Standout nutrients

GREAT

SOURCE

Molybdenum

ACE

SOURCE

Magnesium

ACE

SOURCE

Copper

ACE

SOURCE

Manganese

359

kcal per 100g

Protein11.8g

Fat1.70g

Carbs72.9g

Fiber3.45g

Sugar1.05g

Fat breakdown

Polyunsat0.73g

Monounsat0.18g

Saturated0.24g

Seasonality

Not available

Diet

VeganVegetarianPescatarianDairy FreeLow Fodmap

Sustainability

Lighter footprint

Wheat production has a relatively low carbon footprint compared to animal proteins.

Confidencehigh

Storage

Keep Dry

1–2 years

Store in a cool, dry place

Refrigerate

3–5 days

Applies to cooked pasta

Flavour

Data & Sources

Harmonized from 2 validated sources

French Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

Claim citations

Pasta Consumption Is Linked to Greater Nutrient Intakes and Improved Diet Quality in American Children and Adults, and Beneficial Weight-Related Outcomes Only in Adult Females - PMC

[4]pmc.ncbi.nlm.nih.gov

Table 70, Evidence examining the effect of meat consumption compared to plant-based foods in adults and older adults and risk of cardiovascular diseasea - Food Sources of Saturated Fat and Risk of Cardiovascular Disease: A Systematic Review - NCBI Bookshelf

[8]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

The Influence of Health Messages in Nudging Consumption ... - PMC

[10]pmc.ncbi.nlm.nih.gov

A global analysis of portion size recommendations in food-based dietary guidelines - PMC

[11]pmc.ncbi.nlm.nih.gov

Healthy Eating Plate vs. USDA's MyPlate • The Nutrition Source

[12]nutritionsource.hsph.harvard.edu

Coverage

Nutrients

FoodCompass

45.0

Version

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