6.1 %
Thiamin is below the 15 % “source of” level in spaghetti pasta, so no function line applies.
How many calories are in canned spaghetti pasta?
54kcal
in a 75 g portion
72 kcal per 100 g.
Source: UK CoFID 2021, record 11-735, 10 analysed samples. Checked 5 October 2026.
0.23 gFat
1.6 gProtein
0.68 gFibre
6.1 %Daily thiamin
What’s in a 75 g portion
More than half of a portion is water, which is why the calories stay low. What is left is mostly carbohydrate.
- 0.23 gFat
- 1.6 gProtein
- 12.2 gCarbohydrate
- 0.68 gFibre
- 60.4 gWater
Below average for grains, rice and pasta
Spaghetti pasta is 72 kcal per 100 g. The 87 grains, rice and pasta in this database average 262.
Spaghetti pasta72
Grains, rice and pasta average262
Low in fat
0.3 g of fat per 100 g; the UK “low fat” line is 3 g.
Fat, per portion0.23 g
Saturates, per portion0.04 g
Vitamins and minerals in spaghetti pasta
One of the 19 reach the “high in” level: thiamin.
Only a trace
- Vitamin C
- Vitamin B12
- Copper
- Iodine
None recorded
- Vitamin D
Show all 19 with amounts
Chloride225 mg, 28 %
Thiamin (vitamin B1)0.07 mg, 6.1 %
Niacin (vitamin B3)0.9 mg, 5.6 %
Potassium91.5 mg, 4.6 %
Manganese0.08 mg, 4.1 %
Vitamin B60.05 mg, 3.2 %
Iron0.43 mg, 3.1 %
Phosphorus20.3 mg, 2.9 %
Selenium0.0015 mg, 2.7 %
Pantothenic acid (vitamin B5)0.15 mg, 2.5 %
Vitamin E0.22 mg, 1.8 %
Magnesium6.8 mg, 1.8 %
Folate0.003 mg, 1.5 %
Biotin0.00075 mg, 1.5 %
Zinc0.15 mg, 1.5 %
Vitamin A0.0112 mg, 1.4 %
Calcium9.8 mg, 1.2 %
Riboflavin (vitamin B2)0.01 mg, 0.5 %
Vitamin Dnone recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What spaghetti pasta doesn’t give you. And where to find it.
No recorded vitamin D or vitamin C, and only 2 % of the zinc reference intake per 100 g.
Vitamin D
0mgin spaghetti pasta
Find it inBloater, grilled500 % per 100 g
Vitamin C
Tracein spaghetti pasta
Find it inCherries, West Indian2150 % per 100 g
Zinc
2%in spaghetti pasta, per 100 g
Find it inOysters, raw592 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Spaghetti pasta against other grains, rice and pasta
Per 100 g, flour (wheat, bread/strong, white) has the most thiamin in this comparison, followed by pasta (white, dried, raw).
0.3mg
0.2mg
0.2mg
0.1mg
Pasta, white, dried, raw+0.1 mg
Pasta, egg, fresh, raw+0.1 mg
Pasta, spaghetti, canned, in tomato saucethis page
All values per 100 g, from the same dataset. Differences are against spaghetti pasta.
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Questions about spaghetti pasta
The questions people ask about spaghetti pasta, answered from the dataset.
How many calories are in a portion of spaghetti pasta?
A typical portion (75 g dry weight) gives 54 kcal. Per 100 g the figure is 72 kcal.
Is spaghetti pasta high in chloride?
Yes. Pasta, spaghetti, canned, in tomato sauce has 300 mg chloride per 100 g, 38 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does spaghetti pasta have most of?
By share of the daily reference intake: chloride (300 mg, 38 %), thiamin (0.09 mg, 8.2 %) and niacin (1.2 mg, 7.5 %) per 100 g.
What counts as a portion of spaghetti pasta?
This page uses 75 g dry weight, the usual UK portion for grains, rice and pasta. Every “per portion” figure is the per-100 g value scaled to that weight.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 11-735, Pasta, spaghetti, canned, in tomato sauce, 10 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Nutrient analysis of pasta and pasta sauces, 2004; and industry data, 2013. Values are per 100 g of the edible part; a portion is 75 g, 75 g dry weight, the usual UK portion for grains, rice and pasta. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 87 grains, rice and pasta kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Spaghetti). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More grains, rice and pasta
From the same group, with calories per 100 g, and the foods with the most thiamin.
More grains, rice and pasta
Most thiamin
- Rice, savoury, including chicken, beef, mushroom and vegetable varieties, dried, uncooked0.33 mg
- Pasta and sauce mixes, dried, raw1.1 mg
- Noodles, egg, dried, raw0.12 mg
- White fish, dried, salted0.07 mg
- Anchovies, canned in oil, drained
- Salted fish, Chinese, bones removed, steamed
- Thiamin (vitamin B1) guide