USDA ingredient referenceUpdated August 22, 2026

Ready-to-serve spaghetti or marinara sauce in 32 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Ready-to-serve spaghetti or marinara sauce” appears as a formulation input in 32 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 32 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Ready-to-serve spaghetti or marinara sauce in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 32 complete records.

Every occurrence collected here uses ingredient code 6931 and the source description “Sauce, pasta, spaghetti/marinara, ready-to-serve.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Pizza (18), Pasta mixed dishes, excludes macaroni and cheese (6), Pasta sauces, tomato-based (5). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

12.6%–33.2%

The middle half of linked records spans 20.6 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Pizza

18 of 32 linked records (56%) sit in this USDA category. The remainder span 4 other categories.

Most populated share band

15% to under 30%

13 records (41%) fall in this band after repeated rows for code 6931 are combined within each food.

Most frequent eligible co-input

Cheese, mozzarella, low moisture, part-skim

It appears alongside code 6931 in 22 linked records (69%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 6931 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 6931 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 6931 have been combined.

Under 1%0 records
0 of 32
1% to under 5%0 records
0 of 32
5% to under 15%11 records
11 of 32
15% to under 30%13 records
13 of 32
30% to under 60%2 records
2 of 32
60% to 100%6 records
6 of 32

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Pizza	18	12.7%	12.4%–16.6%	10.4%–45.8%
Pasta mixed dishes, excludes macaroni and cheese	6	21.1%	20.7%–40.4%	20.6%–60.9%
Pasta sauces, tomato-based	5	81.3%	81.3%–81.3%	76.5%–100%
Turnovers and other grain-based items	2	19.4%	19.1%–19.7%	18.8%–20%

What the spread can tell you

In this collection, “Sauce, pasta, spaghetti/marinara, ready-to-serve” ranges from 10.4% to 100% of listed source-input weight, with a median of 20.3%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Sauce, pasta, spaghetti/marinara, ready-to-serve.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 6931, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	46 kcal	198–269 kcal	231 kcal	321 kcal	32
Proteinper 100 g of the complete food	1.4 g	7.1–12.6 g	9.7 g	19.2 g	32
Carbohydrateper 100 g of the complete food	5.7 g	11.2–27.9 g	22.3 g	38.3 g	32
Total fatper 100 g of the complete food	1.2 g	9–13.8 g	10.7 g	24.5 g	32
Dietary fiberper 100 g of the complete food	0.7 g	1.4–2.6 g	1.8 g	3.9 g	32
Sodiumper 100 g of the complete food	279 mg	412–555 mg	484 mg	934 mg	32

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 32 Feast-indexed food records that list code 6931

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

32 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Lasagna with chicken or turkey	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	792 g	21.1%	205 kcal	13.7 g	387 mg	FDC 2708756 ↗
Lasagna with meat and spinach	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	792 g	20.6%	207 kcal	13.3 g	412 mg	FDC 2708755 ↗
Lasagna, meatless, with vegetables	Pasta mixed dishes, excludes macaroni and cheese	15 input rows	792 g	21.2%	188 kcal	11.2 g	384 mg	FDC 2708759 ↗
Lasagna, with chicken or turkey, and spinach	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	792 g	20.6%	201 kcal	13.5 g	381 mg	FDC 2708757 ↗
Meatball sandwich or sub	Meat and BBQ sandwiches	4 input rows	45 g	24.7%	207 kcal	11.3 g	511 mg	FDC 2706945 ↗
Pasta with tomato-based sauce and cheese	Pasta mixed dishes, excludes macaroni and cheese	5 input rows	792 g	60.9%	119 kcal	3.7 g	403 mg	FDC 2708826 ↗
Pizza, cheese and vegetables, gluten-free thick crust	Pizza	7 input rows	15 g	10.4%	228 kcal	6.7 g	439 mg	FDC 2708698 ↗
Pizza, cheese and vegetables, gluten-free thin crust	Pizza	7 input rows	15 g	12.6%	223 kcal	7.2 g	437 mg	FDC 2708697 ↗
Pizza, cheese and vegetables, whole wheat thick crust	Pizza	8 input rows	15 g	10.4%	231 kcal	9.7 g	498 mg	FDC 2708692 ↗
Pizza, cheese and vegetables, whole wheat thin crust	Pizza	8 input rows	15 g	12.6%	226 kcal	9.6 g	483 mg	FDC 2708691 ↗
Pizza, cheese, gluten-free thick crust	Pizza	4 input rows	15 g	12.5%	261 kcal	7.8 g	477 mg	FDC 2708694 ↗
Pizza, cheese, gluten-free thin crust	Pizza	4 input rows	15 g	15.8%	264 kcal	8.7 g	485 mg	FDC 2708693 ↗
Pizza, cheese, whole wheat thick crust	Pizza	5 input rows	15 g	12.5%	265 kcal	11.4 g	548 mg	FDC 2708688 ↗
Pizza, cheese, whole wheat thin crust	Pizza	5 input rows	15 g	15.8%	267 kcal	11.8 g	543 mg	FDC 2708687 ↗
Pizza, no cheese, thick crust	Pizza	13 input rows	128 g	12.4%	293 kcal	7.6 g	514 mg	FDC 2708675 ↗
Pizza, no cheese, thin crust	Pizza	13 input rows	128 g	16.9%	276 kcal	7.5 g	551 mg	FDC 2708674 ↗
Pizza, with meat, gluten-free thick crust	Pizza	6 input rows	15 g	10.6%	280 kcal	9.5 g	568 mg	FDC 2708696 ↗
Pizza, with meat, gluten-free thin crust	Pizza	6 input rows	15 g	12.8%	287 kcal	10.6 g	594 mg	FDC 2708695 ↗
Pizza, with meat, whole wheat thick crust	Pizza	7 input rows	15 g	10.6%	284 kcal	12.5 g	628 mg	FDC 2708690 ↗
Pizza, with meat, whole wheat thin crust	Pizza	7 input rows	15 g	12.8%	289 kcal	13 g	641 mg	FDC 2708689 ↗
Spaghetti sauce	Pasta sauces, tomato-based	Sole source	100 g	100%	51 kcal	1.4 g	419 mg	FDC 2709745 ↗
Spaghetti sauce with added vegetables	Pasta sauces, tomato-based	5 input rows	260 g	76.5%	46 kcal	1.5 g	321 mg	FDC 2709746 ↗
Spaghetti sauce with meat	Pasta sauces, tomato-based	2 input rows	260 g	81.3%	90 kcal	5.9 g	412 mg	FDC 2706470 ↗
Spaghetti sauce with poultry	Pasta sauces, tomato-based	3 input rows	260 g	81.3%	75 kcal	6.3 g	410 mg	FDC 2706422 ↗
Spaghetti sauce with seafood	Pasta sauces, tomato-based	3 input rows	260 g	81.3%	64 kcal	5.3 g	432 mg	FDC 2706453 ↗
Topping from cheese pizza	Pizza	2 input rows	120 g	45.8%	230 kcal	16.9 g	713 mg	FDC 2705787 ↗
Topping from meat and vegetable pizza	Pizza	6 input rows	120 g	22.7%	299 kcal	17.6 g	837 mg	FDC 2705790 ↗
Topping from meat pizza	Pizza	4 input rows	120 g	29%	321 kcal	19.2 g	934 mg	FDC 2705789 ↗
Topping from vegetable pizza	Pizza	5 input rows	120 g	27.7%	247 kcal	15.6 g	805 mg	FDC 2705788 ↗
Tortellini, cheese-filled, meatless, with tomato sauce	Pasta mixed dishes, excludes macaroni and cheese	2 input rows	132 g	46.8%	149 kcal	6.2 g	279 mg	FDC 2708787 ↗
Turnover or hot pocket, pizza pocket	Turnovers and other grain-based items	5 input rows	15 g	20%	244 kcal	9.7 g	466 mg	FDC 2708739 ↗
Turnover or hot pocket, pizza pocket, meat	Turnovers and other grain-based items	6 input rows	15 g	18.8%	260 kcal	10.3 g	536 mg	FDC 2708738 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 10 exact records behind Sauce, pasta, spaghetti/marinara, ready-to-serve (USDA input 6931). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Pizza, with meat, gluten-free thin crust is higher in total fat per 100 g

Pizza, with meat, gluten-free thin crust reports 17.4 g versus 1.5 g for Spaghetti sauce: a 15.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Turnover or hot pocket, pizza pocket is denser; Pizza, cheese and vegetables, gluten-free thick crust is higher in its source amount

Turnover or hot pocket, pizza pocket reports 244 kcal per 100 g and 256 kcal in USDA source amount (105 g). Pizza, cheese and vegetables, gluten-free thick crust reports a lower 228 kcal per 100 g but a higher 679 kcal in USDA source amount (298 g).

Record identity is part of the estimate

Distinguish “Pizza, with meat, gluten-free thin crust” from “Spaghetti sauce”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Sauce, pasta, spaghetti/marinara, ready-to-serve (USDA input 6931), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Lasagna

Lasagna, meatless, with vegetables and Lasagna, with chicken or turkey, and spinach are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Pizza, cheese and vegetables

Pizza, cheese and vegetables, gluten-free thick crust is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Onions, cooked, boiled, drained, without salt

USDA input 11283 appears in 5 of 10 context records; its summed listed input weight spans 8–125 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Cheese, parmesan, grated

USDA input 1032 appears in 4 of 10 context records; its summed listed input weight spans 125–125 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Pasta mixed dishes, excludes macaroni and cheese

Lasagna with chicken or turkey and Lasagna with meat and spinach belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Test a nearby record choice Pizza, cheese and vegetables, gluten-free thick crust vs Pizza, cheese, gluten-free thin crust

Pizza, cheese and vegetables, gluten-free thick crust is held as one side of the comparison. The explicit record-description contrast is Crust wording: thick crust versus thin crust; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Spaghetti sauce vs Spaghetti sauce, fat free

Spaghetti sauce is held as one side of the comparison. The explicit record-description contrast is Fat-level wording: No matching controlled term in the source name versus nonfat or fat-free wording; it is a selection cue, not evidence of cause.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 6931; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.