USDA source topicPasta, rice & grains

Pasta sauces, tomato-based: nutrition range, portions, and source records

This wiki page organizes 10 exact USDA Survey Foods records labeled “Pasta sauces, tomato-based.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.

What is included?

The exact descriptions define the topic.

USDA places these records in the “Pasta sauces, tomato-based” survey-food category. Within Feast’s broader navigation, they appear under Pasta, rice & grains (10 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.

The current collection includes Spaghetti sauce with added vegetables; Spaghetti sauce with seafood; Spaghetti sauce with meat and added vegetables; Spaghetti sauce with poultry; Spaghetti sauce; Spaghetti sauce with poultry and added vegetables. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 10 descriptions instead of replacing them with one generic average.

A robust view of the data

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.

Nutrient	Median	Central 80%	Observed span	Records
Caloriesper 100 g	62 kcal	44 kcal–86 kcal	24 kcal–90 kcal	10
Proteinper 100 g	5.4 g	1.4 g–6.3 g	1.2 g–6.4 g	10
Carbohydrateper 100 g	6.6 g	6 g–8.1 g	5.3 g–8.1 g	10
Total fatper 100 g	1.5 g	1.1 g–4.2 g	0.3 g–4.4 g	10
Dietary fiberper 100 g	1.5 g	1.4 g–1.8 g	1.4 g–1.8 g	10
Total sugarsper 100 g	4.5 g	4 g–5.5 g	3.6 g–5.5 g	10
Sodiumper 100 g	382 mg	292 mg–436 mg	30 mg–474 mg	10
Potassiumper 100 g	316 mg	311 mg–323 mg	297 mg–326 mg	10
Calciumper 100 g	26 mg	22 mg–39 mg	14 mg–42 mg	10
Ironper 100 g	0.9 mg	0.7 mg–1.1 mg	0.7 mg–1.1 mg	10

All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.

Calories context

62 kcal at the collection midpoint

Across 10 “Pasta sauces, tomato-based” records, the middle reported calories value is 62 kcal per 100 grams. The central records run from 44 kcal to 86 kcal, while the complete observed span is 24 kcal to 90 kcal.

Spaghetti sauce with added vegetables is nearest the lower central boundary, and Spaghetti sauce with meat and added vegetables is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Protein context

5.4 g at the collection midpoint

Across 10 “Pasta sauces, tomato-based” records, the middle reported protein value is 5.4 g per 100 grams. The central records run from 1.4 g to 6.3 g, while the complete observed span is 1.2 g to 6.4 g.

Spaghetti sauce is nearest the lower central boundary, and Spaghetti sauce with poultry is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Carbohydrate context

6.6 g at the collection midpoint

Across 10 “Pasta sauces, tomato-based” records, the middle reported carbohydrate value is 6.6 g per 100 grams. The central records run from 6 g to 8.1 g, while the complete observed span is 5.3 g to 8.1 g.

Spaghetti sauce with meat and added vegetables is nearest the lower central boundary, and Spaghetti sauce is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total fat context

1.5 g at the collection midpoint

Across 10 “Pasta sauces, tomato-based” records, the middle reported total fat value is 1.5 g per 100 grams. The central records run from 1.1 g to 4.2 g, while the complete observed span is 0.3 g to 4.4 g.

Dietary fiber context

1.5 g at the collection midpoint

Across 10 “Pasta sauces, tomato-based” records, the middle reported dietary fiber value is 1.5 g per 100 grams. The central records run from 1.4 g to 1.8 g, while the complete observed span is 1.4 g to 1.8 g.

Total sugars context

4.5 g at the collection midpoint

Across 10 “Pasta sauces, tomato-based” records, the middle reported total sugars value is 4.5 g per 100 grams. The central records run from 4 g to 5.5 g, while the complete observed span is 3.6 g to 5.5 g.

Sodium context

382 mg at the collection midpoint

Across 10 “Pasta sauces, tomato-based” records, the middle reported sodium value is 382 mg per 100 grams. The central records run from 292 mg to 436 mg, while the complete observed span is 30 mg to 474 mg.

Spaghetti sauce with added vegetables is nearest the lower central boundary, and Spaghetti sauce with seafood is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Potassium context

316 mg at the collection midpoint

Across 10 “Pasta sauces, tomato-based” records, the middle reported potassium value is 316 mg per 100 grams. The central records run from 311 mg to 323 mg, while the complete observed span is 297 mg to 326 mg.

Spaghetti sauce with poultry and added vegetables is nearest the lower central boundary, and Spaghetti sauce with seafood and added vegetables is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Calcium context

26 mg at the collection midpoint

Across 10 “Pasta sauces, tomato-based” records, the middle reported calcium value is 26 mg per 100 grams. The central records run from 22 mg to 39 mg, while the complete observed span is 14 mg to 42 mg.

Spaghetti sauce with added vegetables is nearest the lower central boundary, and Spaghetti sauce with seafood and added vegetables is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Iron context

0.9 mg at the collection midpoint

Across 10 “Pasta sauces, tomato-based” records, the middle reported iron value is 0.9 mg per 100 grams. The central records run from 0.7 mg to 1.1 mg, while the complete observed span is 0.7 mg to 1.1 mg.

Spaghetti sauce with poultry and added vegetables is nearest the lower central boundary, and Spaghetti sauce with seafood is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 10 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.

reduced sodium

1 records use this wording, including Spaghetti sauce, reduced sodium.

Portion context

Household measures answer a different question than 100 grams.

10 of 10 records (100%) include at least one named measure in the source data. Together those records provide 10 usable named measures.

Across the pooled named measures, the midpoint gram weight is 260 g. The central 10th-to-90th-percentile interval runs from 260 g to 260 g, while the complete observed span is 260–260 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.

A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.

USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.

Common named measures in this topic

1 cupAppears on 10 recordsExample: Spaghetti sauce →

Choosing a closer record

Use a sequence, not a guess disguised as precision.

01
Match the exact description
Look for the closest food name, preparation, additions, and context. “Pasta sauces, tomato-based” is the collection label; the individual description is the actual reference.
02
Compare on equal weight
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
03
Scale the closest listed measure
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
04
Add missing context
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.

Complete source catalog

All 10 “Pasta sauces, tomato-based” records

Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.

Exact USDA description	Calories	Protein	Fiber	Sodium	Source amount	References
Spaghetti sauceFDC 2709745	51 kcalper 100 g	1.4 gper 100 g	1.8 gper 100 g	419 mgper 100 g	65 gUSDA reference amount	Full profile USDA source ↗
Spaghetti sauce with added vegetablesFDC 2709746	46 kcalper 100 g	1.5 gper 100 g	1.7 gper 100 g	321 mgper 100 g	65 gUSDA reference amount	Full profile USDA source ↗
Spaghetti sauce with meatFDC 2706470	90 kcalper 100 g	5.9 gper 100 g	1.5 gper 100 g	412 mgper 100 g	65 gUSDA reference amount	Full profile USDA source ↗
Spaghetti sauce with meat and added vegetablesFDC 2706471	86 kcalper 100 g	6 gper 100 g	1.4 gper 100 g	333 mgper 100 g	65 gUSDA reference amount	Full profile USDA source ↗
Spaghetti sauce with poultryFDC 2706422	75 kcalper 100 g	6.3 gper 100 g	1.5 gper 100 g	410 mgper 100 g	65 gUSDA reference amount	Full profile USDA source ↗
Spaghetti sauce with poultry and added vegetablesFDC 2706423	71 kcalper 100 g	6.4 gper 100 g	1.4 gper 100 g	331 mgper 100 g	65 gUSDA reference amount	Full profile USDA source ↗
Spaghetti sauce with seafoodFDC 2706453	64 kcalper 100 g	5.3 gper 100 g	1.5 gper 100 g	432 mgper 100 g	65 gUSDA reference amount	Full profile USDA source ↗
Spaghetti sauce with seafood and added vegetablesFDC 2706454	60 kcalper 100 g	5.4 gper 100 g	1.4 gper 100 g	353 mgper 100 g	65 gUSDA reference amount	Full profile USDA source ↗
Spaghetti sauce, fat freeFDC 2709748	24 kcalper 100 g	1.2 gper 100 g	1.5 gper 100 g	474 mgper 100 g	65 gUSDA reference amount	Full profile USDA source ↗
Spaghetti sauce, reduced sodiumFDC 2709747	51 kcalper 100 g	1.4 gper 100 g	1.8 gper 100 g	30 mgper 100 g	65 gUSDA reference amount	Full profile USDA source ↗

Boundaries and provenance

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

The records are not laboratory measurements of every possible “Pasta sauces, tomato-based” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.

The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.

Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.

Why no overall ranking appears.

A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.

For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “Pasta sauces, tomato-based” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 10 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.

Why compare 100 grams instead of one serving?

Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.

Does the upper end of a nutrient range mean “better”?

No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.

Which number should I log?

Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.

The exact descriptions define the topic.

Median and central nutrient ranges per 100 grams

62 kcal at the collection midpoint

5.4 g at the collection midpoint

6.6 g at the collection midpoint

1.5 g at the collection midpoint

1.5 g at the collection midpoint

4.5 g at the collection midpoint

382 mg at the collection midpoint

316 mg at the collection midpoint

26 mg at the collection midpoint

0.9 mg at the collection midpoint

Source descriptions reveal meaningful distinctions.

reduced sodium

Household measures answer a different question than 100 grams.

Common named measures in this topic

Use a sequence, not a guess disguised as precision.

Match the exact description

Compare on equal weight

Scale the closest listed measure

Add missing context

All 10 “Pasta sauces, tomato-based” records

What this collection can—and cannot—tell you.

Why no overall ranking appears.

Using the “Pasta sauces, tomato-based” collection responsibly

Related source topics