Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium Nutrition Facts & Health Impact

Nutrition Facts

Serving Size: 100g

Calories214

Total Fat1.5g

Saturated Fat0.0g

Total Carbs8.1g

Fiber1.8g

Sugars5.5g

Protein1.4g

Macro Breakdown

Protein1.4g (11%)

Carbs8.1g (63%)

Fat1.5g (26%)

Glycemic Impact

Glycemic Index	49 (Low)
Glycemic Load	15
Insulin Index	40

Health Scores (0-10)

9.4

Metabolic

5.9

Inflammation

6.7

Hormonal

5.3

Gut Health

8.2

Skin Health

5.0

Brain Health

10.0

Bone Health

6.9

Sleep

6.6

Exercise

4.9

Longevity

5.4

Detox

5.8

Immunity

6.9

Pral

4.6

Satiety

0.0

Nutrient Density

5.2

Bioavailability

10.0

Electrolyte

5.3

Methylation

🧬 How Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium Affects Your Health

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Testosterone 2% DV

Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.

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Cortisol & Stress 4% DV

Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.

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Cortisol 10% DV

Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.

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Thyroid 2% DV

Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.

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Inflammation

vitamin e + fiber. Omega-3 EPA/DHA → resolvins (pro-resolving mediators). Antioxidants neutralize free radicals. Fiber .

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Skin Health

vitamin e. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.

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Iron 4% DV

4% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.

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Magnesium 4% DV

4% DV. Calms nerves, relaxes muscles, supports sleep.

Complete Nutrient Profile

Nutrient	Amount / 100g	% Daily Value
Energy Kcal	214.0 kJ	—
Protein	1.4 g	3% DV
Total Fat	1.5 g	2% DV
Carbohydrate	8.1 g	3% DV
Fiber	1.8 g	6% DV
Sugar	5.5 g	11% DV
Cholesterol	2.0 mg	1% DV
Sodium	30.0 mg	1% DV
Calcium	27.0 mg	2% DV
Iron	0.8 mg	4% DV
Magnesium	18.0 mg	4% DV
Phosphorus	34.0 mg	3% DV
Potassium	319.0 mg	7% DV
Zinc	0.2 mg	2% DV
Vitamin C	2.0 mg	2% DV
Vitamin B6	0.2 mg	10% DV
Folate	13.0 µg	3% DV
Vitamin A	33.0 µg	4% DV
Vitamin E	2.4 mg	16% DV
Vitamin K	13.9 µg	12% DV
Selenium	1.1 µg	2% DV

Compare Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium With...

Alcoholic beverage, rice (sake)
561 cal Amaranth grain, cooked
429 cal Amaranth grain
1554 cal Amaranth leaves, cooked, boiled, drained
88 cal Amaranth leaves, cooked, boiled, drained
88 cal

🔗 Related Guides: 🏥 Chronic Inflammation 🧬 Cortisol 🤒 Muscle Cramps

Frequently Asked Questions

Does Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium affect hormones?

Yes — Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium is rich in sugar (11% DV), which Rapid blood sugar spikes → insulin surges → cellular insulin resistance over time. High sugar intake correlates with elevated cortisol.. sugar supports Insulin and Cortisol production. vitamin b6 supports Progesterone and Dopamine production.

Is Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium good for blood pressure?

Yes. Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium provides 319mg of potassium per 100g (7% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 10.6.

Can people with diabetes eat Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium?

Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium has a glycemic index of 49 (low) and glycemic load of 15. Its low GI means it releases sugar slowly into the bloodstream — generally fine for diabetics in reasonable portions. Contains 1.8g fiber which helps moderate the blood sugar response.

Does Sauce, pasta, spaghetti/marinara, ready-to-serve, low sodium contain anti-nutrients?

Phytates (especially in whole grains — bind zinc, iron, calcium). Lectins (wheat germ agglutinin — reduced by cooking). Sourdough fermentation reduces phytates 70-90%. Soaking + cooking helps. Yeast fermentation (bread) partially breaks down phytates. Whole grains have more nutrients but also more phytates — the net effect is still positive.