USDA reference food
Spaghetti sauce with seafood
1 cup of spaghetti sauce with seafood (260 g) has 170 calories, 14g of protein, 4g of fat and 4g of fiber (USDA FoodData Central, the dietary survey database (FNDDS), FDC 2706453). It is one of 10 USDA descriptions of spaghetti sauce.
FoodData Central 2706453, the dietary survey database (FNDDS), in the April 30, 2026 release; USDA record.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Protein % DV here is not corrected for protein quality.
USDA values per 100 g (the dietary survey database (FNDDS)), scaled to the portion. Check the USDA record.
- Protein per 100 g
- 5.3g
- more than 40% of 8,218 USDA reference foods
- Calories per 100 g
- 64
- more than 19% of reference foods
- Fiber per 100 g
- 1.5g
- more than 63% of reference foods
What a portion gives you
Ticks: 5% of the Daily Value (FDA: low) and 20% (high)
Source: USDA FoodData Central, the dietary survey database (FNDDS) (FDC 2706453); FDA Daily Values, 21 CFR 101.9.
Also rich in
- Vitamin B124.7 µg in 1 cup (260 g), 197% of the Daily Value
- Niacin8.6 mg in 1 cup (260 g), 53% of the Daily Value
- Selenium27 µg in 1 cup (260 g), 49% of the Daily Value
- Vitamin E5.6 mg in 1 cup (260 g), 37% of the Daily Value
- Copper0.3 mg in 1 cup (260 g), 29% of the Daily Value
- Vitamin K29 µg in 1 cup (260 g), 24% of the Daily Value
- Vitamin B60.4 mg in 1 cup (260 g), 22% of the Daily Value
- Phosphorus200 mg in 1 cup (260 g), 16% of the Daily Value
- Choline75 mg in 1 cup (260 g), 14% of the Daily Value
- Magnesium55 mg in 1 cup (260 g), 13% of the Daily Value
- Vitamin A104 µg RAE in 1 cup (260 g), 12% of the Daily Value
- Riboflavin0.1 mg in 1 cup (260 g), 11% of the Daily Value
Source: USDA FoodData Central (FDC 2706453), every nutrient the record reports; FDA Daily Values, 21 CFR 101.9.
Where the calories come from: 45% carbohydrate, 21% fat and 34% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Where it sits among USDA reference foods
| Per 100 g | This food | Share with less |
|---|---|---|
| Calories | 64.0 | 19% |
| Protein | 5.33 g | 40% |
| Total fat | 1.48 g | 32% |
| Carbohydrate | 7.09 g | 49% |
| Fiber | 1.50 g | 63% |
| Total sugars | 4.47 g | 68% |
| Sodium | 432 mg | 80% |
Source: USDA FoodData Central, SR Legacy and Foundation Foods: the 6,012 to 8,218 reference foods that report each value; the share of them with less per 100 g.
Every nutrient in this record (65)
The portion is 1 cup (260 g); % DV is for that portion.
Energy, macronutrients and sugars (12)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Protein | 13.9 g | 5.33 g | 28% |
| Total lipid (fat) | 3.85 g | 1.48 g | 5% |
| Carbohydrate, by difference | 18.4 g | 7.09 g | 7% |
| Energy | 166 kcal | 64.0 kcal | |
| Alcohol, ethyl | 0 g | 0 g | |
| Water | 219 g | 84.2 g | |
| Total Sugars | 11.6 g | 4.47 g | |
| Fiber, total dietary | 3.90 g | 1.50 g | 14% |
| Cholesterol | 78.0 mg | 30.0 mg | 26% |
| Fatty acids, total saturated | 0.48 g | 0.18 g | 2% |
| Fatty acids, total monounsaturated | 0.87 g | 0.33 g | |
| Fatty acids, total polyunsaturated | 1.31 g | 0.50 g |
Minerals (9)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Calcium, Ca | 109 mg | 42.0 mg | 8% |
| Iron, Fe | 2.81 mg | 1.08 mg | 16% |
| Magnesium, Mg | 54.6 mg | 21.0 mg | 13% |
| Phosphorus, P | 200 mg | 77.0 mg | 16% |
| Potassium, K | 848 mg | 326 mg | 18% |
| Sodium, Na | 1,123 mg | 432 mg | 49% |
| Zinc, Zn | 1.09 mg | 0.42 mg | 10% |
| Copper, Cu | 0.26 mg | 0.099 mg | 29% |
| Selenium, Se | 26.8 µg | 10.3 µg | 49% |
Vitamins (23)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| Retinol | 36.4 µg | 14.0 µg | |
| Vitamin A, RAE | 104 µg | 40.0 µg | 12% |
| Carotene, beta | 824 µg | 317 µg | |
| Carotene, alpha | 0 µg | 0 µg | |
| Vitamin E (alpha-tocopherol) | 5.62 mg | 2.16 mg | 37% |
| Vitamin D (D2 + D3) | 0 µg | 0 µg | 0% |
| Cryptoxanthin, beta | 0 µg | 0 µg | |
| Lycopene | 26,829 µg | 10,319 µg | |
| Lutein + zeaxanthin | 400 µg | 154 µg | |
| Vitamin C, total ascorbic acid | 5.20 mg | 2.00 mg | 6% |
| Thiamin | 0.057 mg | 0.022 mg | 5% |
| Riboflavin | 0.15 mg | 0.057 mg | 11% |
| Niacin | 8.55 mg | 3.29 mg | 53% |
| Vitamin B-6 | 0.37 mg | 0.14 mg | 22% |
| Folate, total | 31.2 µg | 12.0 µg | |
| Vitamin B-12 | 4.73 µg | 1.82 µg | 197% |
| Choline, total | 74.9 mg | 28.8 mg | 14% |
| Vitamin K (phylloquinone) | 29.4 µg | 11.3 µg | 24% |
| Folic acid | 0 µg | 0 µg | |
| Folate, food | 31.2 µg | 12.0 µg | |
| Folate, DFE | 31.2 µg | 12.0 µg | 8% |
| Vitamin E, added | 0 mg | 0 mg | |
| Vitamin B-12, added | 0 µg | 0 µg |
Fatty acids (19)
| Nutrient | Per portion | Per 100 g | % DV |
|---|---|---|---|
| SFA 4:0 | 0.0052 g | 0.0020 g | |
| SFA 6:0 | 0 g | 0 g | |
| SFA 8:0 | 0.0052 g | 0.0020 g | |
| SFA 10:0 | 0.0078 g | 0.0030 g | |
| SFA 12:0 | 0.0052 g | 0.0020 g | |
| SFA 14:0 | 0.0078 g | 0.0030 g | |
| SFA 16:0 | 0.29 g | 0.11 g | |
| SFA 18:0 | 0.12 g | 0.046 g | |
| MUFA 18:1 | 0.81 g | 0.31 g | |
| PUFA 18:2 | 0.93 g | 0.36 g | |
| PUFA 18:3 | 0.17 g | 0.067 g | |
| PUFA 20:4 | 0.016 g | 0.0060 g | |
| PUFA 22:6 n-3 (DHA) | 0.088 g | 0.034 g | |
| MUFA 16:1 | 0.016 g | 0.0060 g | |
| PUFA 18:4 | 0.0026 g | 0.0010 g | |
| MUFA 20:1 | 0.021 g | 0.0080 g | |
| PUFA 20:5 n-3 (EPA) | 0.088 g | 0.034 g | |
| MUFA 22:1 | 0.0026 g | 0.0010 g | |
| PUFA 22:5 n-3 (DPA) | 0.016 g | 0.0060 g |
Source: USDA FoodData Central, FDC 2706453: every value the record reports, per 100 g as USDA gives it and scaled to the portion; Daily Values: 21 CFR 101.9.
Other ways to eat spaghetti sauce
USDA lists 10 preparations of spaghetti sauce. The spaghetti sauce page puts them side by side, per 100 g and per portion.
Sources for this page
- USDA FoodData Central
- this record and every record it is compared with, April 30, 2026 release. fdc.nal.usda.gov
- FoodData Central documentation
- what branded, SR Legacy, Foundation and survey records are. fdc.nal.usda.gov
- USDA Food and Nutrient Database for Dietary Studies
- survey foods and their household portions. ars.usda.gov
- 21 CFR 101.9, Nutrition labeling of food
- the label format, its rounding and the Daily Values. ecfr.gov
- 21 CFR 101 subpart D, Nutrient content claims
- the FDA thresholds the comparisons count. ecfr.gov
- FDA, How to Understand and Use the Nutrition Facts Label
- the 5% and 20% Daily Value rule. fda.gov