Pasta with tomato-based sauce and beans or lentils: Calories, Macros, 22 Vitamins & 11 Minerals (USDA Per 100g)
A hearty and wholesome pasta dish, combining tender pasta with a rich tomato-based sauce and the earthy goodness of beans or lentils, offering a satisfying plant-based meal. --- RECIPE --- Servings: 3-4 Prep Time: 25 minutes Ingredients: - 8 oz pasta (e.g., ditalini or elbow macaroni) - 1 tbsp olive oil - 1/2 onion (diced) - 2 cloves garlic (minced) - 1 (15 oz) can crushed tomatoes - 1 (15 oz) can cannellini beans (rinsed and drained) or 1 cup cooked lentils - 1/2 cup vegetable broth - 1/4 cup fresh parsley (chopped) - Salt and black pepper to taste - 1 tsp dried oregano Instructions: 1. 1. Cook pasta according to package directions until al dente. Drain, reserving 1/4 cup pasta water. 2. 2. In a large pot or deep skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook for 1 minute more. 3. 3. Stir in crushed tomatoes, beans/lentils, vegetable broth, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld and sauce to thicken slightly. 4. 4. Add the cooked pasta to the pot, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water. Stir in fresh parsley. Serve immediately.
Per 100g reference serving, Pasta with tomato-based sauce and beans or lentils provides 125 kcal of energy, 5.23g protein (17% of calories), 20.9g total carbohydrates (67% of calories, including 3g dietary fiber and 2.2g sugars), and 2.28g total fat (16% of calories).
Vitamins Profile in Pasta with tomato-based sauce and beans or lentils (Per 100g)
Track how Pasta with tomato-based sauce and beans or lentils contributes to your daily fat-soluble (Vitamins A, D, E, K), water-soluble B-complex, Vitamin C, Choline, and carotenoid antioxidant targets in Wise Eating: AI Food Tracker.
| Vitamin / Bioactive | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Vitamin C (Ascorbic Acid) | 0.7 mg | 0.8% DV |
| Vitamin A (RAE) | 11 µg | 1.2% DV |
| Vitamin E (Alpha-Tocopherol) | 1.36 mg | 9.1% DV |
| Vitamin K (Phylloquinone) | 7.1 µg | 5.9% DV |
| Vitamin B1 (Thiamin) | 0.142 mg | 11.8% DV |
| Vitamin B2 (Riboflavin) | 0.084 mg | 6.5% DV |
| Vitamin B3 (Niacin) | 2.02 mg | 12.6% DV |
| Vitamin B6 (Pyridoxine) | 0.103 mg | 6.1% DV |
| Total Folate (Vitamin B9) | 53 µg | 13.2% DV |
| Folate (Dietary Folate Equivalents) | 70 µg | 17.5% DV |
| Natural Food Folate | 29 µg | 7.2% DV |
| Choline | 16.4 mg | 3% DV |
| Beta-Carotene | 135 µg | 3.8% DV |
| Lutein + Zeaxanthin | 68 µg | 0.7% DV |
| Lycopene | 4397 µg | 44% DV |
Minerals & Electrolytes in Pasta with tomato-based sauce and beans or lentils (Per 100g)
Electrolyte ratios (potassium-to-sodium, calcium-to-magnesium) and trace minerals (iron, zinc, selenium, copper, manganese) determine cellular hydration, oxygen transport, and thyroid function.
| Mineral / Electrolyte | Amount per 100g | % Daily Value (FDA DV) |
|---|---|---|
| Iron (Fe) | 1.73 mg | 9.6% DV |
| Calcium (Ca) | 36 mg | 2.8% DV |
| Magnesium (Mg) | 30 mg | 7.1% DV |
| Potassium (K) | 275 mg | 5.9% DV |
| Zinc (Zn) | 0.62 mg | 5.6% DV |
| Selenium (Se) | 10.7 µg | 19.5% DV |
| Phosphorus (P) | 63 mg | 5% DV |
| Copper (Cu) | 0.141 mg | 15.7% DV |
| Sodium (Na) | 250 mg | 10.9% DV |
Fatty Acids, Omega-3s & Sterols (Per 100g)
| Lipid / Fatty Acid | Amount per 100g | % Reference Target |
|---|---|---|
| Omega-3 ALA (Alpha-Linolenic Acid) | 0.113 g | 7.1% DV |
| Linoleic Acid (Omega-6 PUFA) | 0.734 g | 5.2% DV |
| Monounsaturated Fat (MUFA) | 0.751 g | 2.5% DV |
| Polyunsaturated Fat (PUFA) | 0.848 g | 4.2% DV |
| Saturated Fat (SFA) | 0.326 g | 1.6% DV |
| Dietary Cholesterol | 1 mg | 0.3% DV |
Essential Amino Acids & BCAAs (Per 100g)
| Amino Acid | Amount per 100g | % Daily Reference |
|---|---|---|
| Trace / Not significant per 100g serving | ||
Related USDA Foods to Compare
Frequently Asked Questions
100 grams of Pasta with tomato-based sauce and beans or lentils contains 125 calories (kcal), 5.23g of protein, 20.9g of carbohydrates (3g fiber, 2.2g total sugars), and 2.28g of total fat according to the USDA Standard Reference dataset in Wise Eating.
Pasta with tomato-based sauce and beans or lentils has an estimated food pH of 5.5 and a Potential Renal Acid Load (PRAL) score of -2.13 mEq/100g, classifying it as Alkaline-Forming (Negative PRAL).
Allergen tags for Pasta with tomato-based sauce and beans or lentils: Cereals containing gluten, Eggs. In Wise Eating's WHO-aligned pediatric feeding database, the minimum age guideline is 9+ months with age-appropriate preparation.
Download Wise Eating: AI Food Tracker (App Store ID 6751406823) to log Pasta with tomato-based sauce and beans or lentils by voice, barcode, photo, or search, and automatically calculate your daily 22 vitamins, 11 minerals, amino acids, and omega-3 fatty acids.