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Spaghetti bolognese, homemade

Homemade spaghetti bolognese is a cooked dish of spaghetti served with a meat-based sauce. The figures here describe the complete recipe, including the meat, sauce and pasta. It provides carbohydrate, protein and fat. Per 100g, it contains 17g of carbohydrate, 8.1g of protein and 6.1g of fat, of which 2.1g is saturated fat.

Carbohydrate supplies energy, while protein supports the growth and repair of body tissues. The saturated fat and salt content are worth noting for people monitoring their intake. In homemade versions, these amounts can vary with the meat, sauce ingredients and any added salt. Full nutrient figures for this recipe are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

151 kcal

Energía

635 kJ

Grasa

6.1g

of which saturates

2.1g

Carbohydrate

17g

of which sugars

1.8g

Fibra

1.2g

Proteína

8.1g

Sal

0.23g

Agua

68g

Colesterol

17mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

58µg

Vitamina D

0.2µg

Vitamina E

1mg

Vitamina C

2mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.05mg

Niacin (B3)

2mg

Vitamin B6

0.12mg

Vitamina B12

0.5µg

Ácido fólico

8µg

Calcio

22mg

Hierro

0.88mg

Magnesio

19mg

Phosphorus

85mg

Potasio

165mg

Sodio

92mg

Zinc

1.4mg

Cobre

0.03mg

Selenio

6µg

Iodine

3µg

Other types of spaghetti bolognese

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Spaghetti bolognese, retail, meat and sauce only, reheated

108 kcal

9.3g

5.7g

–

Spaghetti bolognese, retail, reheated, with spaghetti

126 kcal

6.6g

2.8g

–

About these figures

Values are per 100g of the food as described (Recipe, including meat, sauce and spaghetti). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente