Spaghetti sauce, reduced sodium vs. Spaghetti sauce vs. Spaghetti sauce with added vegetables
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Spaghetti sauce with added vegetables has the most protein of the foods compared, at 1.5 g per 100g.
| Nutrient | Spaghetti sauce, reduced sodium | Spaghetti sauce | Spaghetti sauce with added vegetables |
|---|---|---|---|
| Protein | 1.4 G | 1.4 G | 1.5 G |
| Total lipid (fat) | 1.5 G | 1.5 G | 1.2 G |
| Carbohydrate, by difference | 8.1 G | 8.1 G | 7.5 G |
| Energy | 51 KCAL | 51 KCAL | 46 KCAL |
| Total Sugars | 5.5 G | 5.5 G | 5 G |
| Fiber, total dietary | 1.8 G | 1.8 G | 1.7 G |
| Calcium, Ca | 27 MG | 27 MG | 23 MG |
| Iron, Fe | 0.78 MG | 0.78 MG | 0.69 MG |
| Potassium, K | 319 MG | 319 MG | 316 MG |
| Sodium, Na | 30 MG | 419 MG | 321 MG |
| Cholesterol | 2 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.17 G | 0.17 G | 0.15 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.