Vegetarian Food

USDA Commodity, spaghetti sauce, meatless, canned

Nutrition facts per 100 g · edible portion

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Vegan Keto-friendly Dairy-free Contains Wheat

Dietary labels are inferred automatically from USDA Commodity, spaghetti sauce, meatless, canned's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

48 kcal Calories

1.2 g Protein

8.7 g Carbs

0.9 g Fat

Fair nutrient density 14/100

How many beneficial nutrients USDA Commodity, spaghetti sauce, meatless, canned delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in USDA Commodity, spaghetti sauce, meatless, canned come from — the split across carbs, fat & protein.

48 kcal / serving

73% from carbs

Carbs 73%

8.7 g per serving
Fat 17%

0.9 g per serving
Protein 10%

1.2 g per serving

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	8.7 g	3%
Total Sugars	4.7 g	—
Sucrose	0.9 g	—
Glucose	2.0 g	—
Fructose	1.8 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	0.9 g	1%
Saturated Fat	0.2 g	1%
Monounsaturated Fat	0.2 g	—
Polyunsaturated Fat	0.5 g	—
Omega-3 Fatty Acids	57.0 mg	—
Omega-6 Fatty Acids	453.0 mg	—
Palmitic Acid	120.0 mg	—
Stearic Acid	42.0 mg	—
Oleic Acid	210.0 mg	—
Linoleic Acid	453.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	1.2 g	2%

Vitamins	Amount	% DV
Vitamin A (RAE)	17.0 mcg	2%
Vitamin C	3.9 mg	4%
Vitamin D	~	—
Vitamin E	~	—
Vitamin K	~	—
Thiamin (B1)	0.0 mg	3%
Riboflavin (B2)	0.1 mg	9%
Niacin (B3)	0.7 mg	5%
Vitamin B6	0.1 mg	4%
Folate (B9)	~	—
Vitamin B12	0.0 mcg	0%

Minerals	Amount	% DV
Calcium	20.0 mg	2%
Iron	0.9 mg	5%
Magnesium	13.0 mg	3%
Phosphorus	25.0 mg	2%
Potassium	292.0 mg	6%
Sodium	590.0 mg	26%
Zinc	0.2 mg	2%

Sterols	Amount	% DV
Cholesterol	0.0 mg	0%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	~	—
Caffeine	~	—
Theobromine	~	—
Ash	2.1 g	—

About USDA Commodity, spaghetti sauce, meatless, canned

Vegetarian cuisine refers to food that meets vegetarian standards by not including meat and animal tissue products. For lacto-ovo vegetarianism (the most common type of vegetarianism in the Western world), eggs and dairy products such as milk and cheese are permitted. For lacto vegetarianism, the earliest known type of vegetarianism, dairy products such as milk and cheese are permitted. The strictest forms of vegetarianism are veganism and fruitarianism, which exclude all animal products, including dairy products as well as honey, and even some refined sugars if filtered and whitened with bone char.

Vegetarian foods can be classified into several different types: Traditional foods that have always been vegetarian Soy products including tofu and tempeh which are common protein sources Textured vegetable protein (TVP), made from defatted soy flour, often included in chili and burger recipes in place of ground meat Meat analogues, which mimic the taste, texture, and appearance of meat and are often used in recipes that traditionally contained meat.

Vegans may also use analogues for eggs and dairy products

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.