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  • SpaghettiOs® Spicy Original made with Frank’s RedHot®

SpaghettiOs®

SpaghettiOs® Spicy Original made with Frank’s RedHot®

Dig into a dish of SpaghettiOs® Spicy Original canned pasta made with Frank's RedHot®. Each bite features classic o-shaped pasta to add some fun to lunchtime and puts a spin on traditional tomato sauce with a tomato and cheese combo. One cup of microwave pasta has 1/2 cup of vegetables and 4 essential nutrients in the pasta for an entree. Make this canned food when you're craving lunch.
Nutrition Facts
1 Servings Per Container
Serving size 1 Can
PER 1 CUP PER CAN
Calories 170 290
% DV* % DV*
Total Fat 1.5g 2% 2.5g 3%
Saturated Fat 0.5g 3% 1g 5%
Trans Fat 0g 0g
Polyunsaturated Fat 0.5g 1g
Monounsaturated Fat 0g 0.5g
Cholesterol <5mg 2% <5mg 2%
Sodium 570mg 25% 1010mg 44%
Total Carbohydrate 33g 12% 59g 21%
Dietary Fiber 3g 11% 5g 18%
Total Sugars 12g 22g
Incl. Added Sugars 6g 12% 11g 22%
Protein 5g 9g
Vitamin D 0mcg 0% 0mcg 0%
Calcium 30mg 2% 50mg 4%
Iron 1.7mg 10% 3mg 15%
Potassium 270mg 6% 480mg 10%
Vitamin A 100mcg 10% 170mcg 20%
Thiamin 0.15mg 15% 0.27mg 25%
Riboflavin 0.17mg 15% 0.3mg 25%
Niacin 2.6mg 15% 4.6mg 30%
Folate 110mcg DFE 30% 195mcg DFE 50%
Folate (65mcg folic acid) (115mcg folic acid)
* The % Daily Value (DV) 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.

Ingredients
Water, Tomato Puree (Water, Tomato Paste), Enriched Pasta (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), High Fructose Corn Syrup, Frank's Redhot Sauce (Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt And Garlic Powder), Contains Less Than 2% Of: Enzyme Modified Cheddar Cheese (Cheddar Cheese [Cultured Milk, Salt, Enzymes, Calcium Chloride], Water, Disodium Phosphate, Enzymes), Salt, Paprika Extract For Color, Vegetable Oil (Corn, Canola, And/Or Soybean), Enzyme Modified Butter, Beta Carotene, Natural Flavoring, Citric Acid, Nonfat Milk, Onion Extract. Contains: Wheat, Milk.

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