1 cup
435 kcal
250 g
Pasta, rice & grainsmoderate variability
Pasta, whole grain, with tomato-based sauce and meat, restaurant: calories and nutrition
Pasta, whole grain, with tomato-based sauce and meat, restaurant has about 435 calories per USDA reference amount in the cited USDA reference record. Use the portion controls and preparation factors below to interpret the estimate.
What this number means
A portion-aware estimate, not a promise
A USDA reference amount weighing 250 grams has about 435 calories in the cited source record.
Portion explorer
See how portion size changes the estimate
Move the slider to scale the source values. This is a mathematical comparison, not an analysis of your exact plate.
- Calories
- 435 kcal
- Protein
- 13.8 g
- Carbohydrate
- 43.5 g
- Total fat
- 24.1 g
Household measures
Compare listed portions
These values scale the source nutrition by gram weight. Rounding keeps the comparison readable.
At a glance
Nutrient highlights per source serving
The strongest supplied Daily Value signals, shown without extrapolating missing values.
Sodium
962.5 mg≈ 42% Daily ValueTotal fat
24.1 g≈ 31% Daily ValueProtein
13.8 g≈ 28% Daily ValueSource-serving signals
What stands out in this record
These observations are calculated from the cited USDA reference amount. They describe the database serving, not a measurement or recommendation for your plate.
- The representative USDA portion supplies 13.8 g protein, about 28% of the Daily Value used on U.S. labels.
- The representative USDA portion supplies 6.3 g dietary fiber, about 22% of the Daily Value used on U.S. labels.
- The representative USDA portion contains 963 mg sodium, about 42% of the Daily Value used on U.S. labels.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 250 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 435 kcal 174 kcal | — |
| Protein | 13.8 g 5.5 g | 28% |
| Carbohydrate | 43.5 g 17.4 g | — |
| Total fat | 24.1 g 9.6 g | 31% |
| Dietary fiber | 6.3 g 2.5 g | — |
| Sugars | 5.9 g 2.4 g | — |
| Sodium | 962.5 mg 385 mg | 42% |
| Saturated fat | 4.1 g 1.6 g | — |
| Monounsaturated Fat | 9.4 g 3.8 g | — |
| Polyunsaturated Fat | 7.9 g 3.1 g | — |
| Cholesterol | 20 mg 8 mg | — |
| Potassium | 467.5 mg 187 mg | — |
| Calcium | 45 mg 18 mg | — |
| Iron | 3.3 mg 1.3 mg | — |
| Magnesium | 85 mg 34 mg | — |
| Vitamin C | 1.8 mg 0.7 mg | — |
| Vitamin D | 0 µg 0 µg | — |
| Vitamin A | 30 µg 12 µg | — |
| Caffeine | 0 mg 0 mg | — |
| Alcohol | 0 g 0 g | — |
| Water | 165.3 g 66.1 g | — |
Daily Values appear only when they are supplied by the reviewed data record. Individual needs differ.
Inside the source record
Source formulation behind this USDA record
USDA links this survey-food entry to 4 source inputs used to calculate the reference nutrition. Publishing those inputs makes the record easier to inspect and helps explain why two similarly named foods can have different values.
How to read this
4 listed components
The largest listed inputs by source weight are Pasta, whole-wheat, cooked (Includes foods for USDA's Food Distribution Program), Spaghetti sauce with meat, Vegetable oil, NFS. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
291.5 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Pasta, whole-wheat, cooked (Includes foods for USDA's Food Distribution Program)USDA ingredient 20125 | 140 GM | 140 g | 48% |
| 2 | Spaghetti sauce with meatUSDA ingredient 27162040 | 130 GM | 130 g | 44.6% |
| 3 | Vegetable oil, NFSUSDA ingredient 82101000 | 20 GM | 20 g | 6.9% |
| 4 | Salt, tableUSDA ingredient 2047 | 1.5 GM | 1.5 g | 0.5% |
What changes the estimate most?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with restaurant formulation and serving size, amount served, cooked-to-dry ratio, sauce or mix-ins.
Food estimates can be sensitive to portion weight, preparation, ingredient ratios, and additions that are difficult to judge from appearance alone.
- 01
restaurant formulation and serving size
- 02
amount served
- 03
cooked-to-dry ratio
- 04
sauce or mix-ins
How we estimated this
Traceable back to the source record
This profile uses FoodData Central Survey Foods (FNDDS). It reports the source serving, calculates the 100-gram comparison from the same record, and scales household portions by their listed gram weights.
About the serving label: USDA describes the underlying portion as “Typical reported amount.” We display it as “USDA reference amount” to make clear that it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published 2024-10-31
FoodData Central ID: 2708885
FNDDS food code: 58146621
It does not reconstruct every possible recipe or infer your plate’s weight. Preparation and recipe differences belong in the uncertainty explanation, not hidden decimal places.
Source release 2024-10-31. Read the full nutrition methodology.