58 %
Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.
How many calories are in pasta with meat and tomato sauce?
420kcal
in a 300 g serving
140 kcal per 100 g.
Source: UK CoFID 2021, record 19-483. Checked 5 October 2026.
12.3 gFat
19.8 gProtein
6.3 gFibre
58 %Daily niacin
What’s in a 300 g serving
More than half of a serving is water, which is why the calories stay low. What is left is mostly carbohydrate.
- 12.3 gFat
- 19.8 gProtein
- 61.2 gCarbohydrate
- 6.3 gFibre
- 198 gWater
- 2.7 gMinerals and the rest
Below average for dishes
Pasta with meat and tomato sauce is 140 kcal per 100 g. The 603 dishes in this database average 180.
Pasta with meat and tomato sauce140
Dishes average180
Low in sugar and salt
Low sugars and low salt by UK labelling rules, per 100 g.
Sugars, per serving5.7 g
Salt, per serving0.68 g
Vitamins and minerals in pasta with meat and tomato sauce
Two of the 22 reach the “source of” level, niacin first; none reaches “high in”.
Only a trace
- Vitamin C
Show all 22 with amounts
Chloride501 mg, 63 %
Niacin (vitamin B3)9.3 mg, 58 %
Copper0.42 mg, 42 %
Manganese0.75 mg, 38 %
Vitamin B120.0009 mg, 36 %
Phosphorus243 mg, 35 %
Zinc3.3 mg, 33 %
Selenium0.015 mg, 27 %
Vitamin B60.36 mg, 26 %
Vitamin E2.9 mg, 24 %
Potassium474 mg, 24 %
Iron2.4 mg, 17 %
Pantothenic acid (vitamin B5)0.96 mg, 16 %
Magnesium60 mg, 16 %
Vitamin A0.075 mg, 9.4 %
Folate0.018 mg, 9 %
Calcium72 mg, 9 %
Riboflavin (vitamin B2)0.12 mg, 8.6 %
Iodine0.012 mg, 8 %
Vitamin D0.0003 mg, 6 %
Thiamin (vitamin B1)0.06 mg, 5.5 %
Biotin0.0027 mg, 5.4 %
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 pasta with meat and tomato sauce doesn’t give you. And where to find it.
No recorded vitamin C, and only 2 % of the vitamin D reference intake and 1.8 % of the biotin reference intake per 100 g.
Vitamin C
Tracein pasta with meat and tomato sauce
Find it inCherries, West Indian2150 % per 100 g
Vitamin D
2%in pasta with meat and tomato sauce, per 100 g
Find it inBloater, grilled500 % per 100 g
Biotin
1.8%in pasta with meat and tomato sauce, per 100 g
Find it inLiver, chicken, fried432 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Pasta with meat and tomato sauce against other dishes
Per 100 g, nut roast has the most niacin in this comparison, followed by pie (chicken and mushroom, single crust) and pasta with meat and tomato sauce.
9.1mg
7.5mg
3.1mg
3.1mg
1.7mg
0.9mg
All values per 100 g, from the same dataset. Differences are against pasta with meat and tomato sauce.
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Questions about pasta with meat and tomato sauce
The questions people ask about pasta with meat and tomato sauce, answered from the dataset.
How many calories are in a portion of pasta with meat and tomato sauce?
A typical portion (300 g, one serving) gives 420 kcal. Per 100 g the figure is 140 kcal.
Is pasta with meat and tomato sauce a source of chloride?
It is a source of chloride: 167 mg per 100 g, 21 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.
Are these figures exact for pasta with meat and tomato sauce?
No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.
Which vitamins and minerals does pasta with meat and tomato sauce have most of?
By share of the daily reference intake: chloride (167 mg, 21 %), niacin (3.1 mg, 19 %) and copper (0.14 mg, 14 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-483, Pasta with meat and tomato sauce, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2013. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. 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 603 dishes 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: Pasta). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More dishes
From the same group, with calories per 100 g, and the foods with the most niacin.
