Ahold spaghetti
USDA name: Spaghetti
Brandedby Ahold Usa, Inc.
190 calories in 2 onz (55 g). 7.3 g protein, 80 g carbs and 0 g fat per 100 g.
Ahold spaghetti, 2 onz (55 g)
190 calories
- Protein
- 4 g
- Carbs
- 44 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugars
- 1 g
Nutrition Facts
Calories190
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
minerals
% of the Daily Value in this serving
- Iron3% 0.5 mg
- Potassium2% 74.8 mg
Little or none: Calcium, Sodium.
Ingredients
Corn flour, Rice flour, Water.
- Brand
- Ahold
- Made by
- Ahold Usa, Inc.
- Label serving
- 2 onz
- Barcode (GTIN/UPC)
- 688267149290
- Category
- Pasta by Shape & Type
- Label updated
- 2018-03-11
How it compares
Against the 6374 foods in Pasta by Shape & Type, per 100 g.
Total fat
Lower than 100%
leastmostFiber
Lower than 100%
leastmostSodium
Lower than 100%
leastmostCarbohydrates
Higher than 97%
leastmostProtein
Lower than 89%
leastmostPotassium
Lower than 84%
leastmost
Questions
- How many calories are in ahold spaghetti?
- 2 onz (55 g) has 190 calories, 4 g of protein, 44 g of carbohydrates and 0 g of fat.
- How much protein is in ahold spaghetti?
- 7.3 g per 100 g, which is 8% of its calories.
- How many net carbs are in ahold spaghetti?
- 80 g per 100 g: 80 g of carbohydrates minus 0 g of fiber.
All 14 nutrients, per 100 g+
| Energy | 345 kcal |
| Protein | 7.3 g |
| Total lipid (fat) | 0 g |
| Carbohydrate, by difference | 80 g |
| Fiber, total dietary | 0 g |
| Total Sugars | 1.8 g |
| Calcium, Ca | 7 mg |
| Iron, Fe | 0.91 mg |
| Potassium, K | 136 mg |
| Sodium, Na | 0 mg |
| Vitamin D (D2 + D3), International Units | 0 iu |
| Fatty acids, total saturated | 0 g |
| Fatty acids, total trans | 0 g |
| Cholesterol | 0 mg |
Source: USDA Branded Foods: the manufacturer's label, as submitted to USDA (values per 100 g computed by USDA from the label). FDC ID 2437611, published 2022-12-22. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.