Keto in Moderation
Classico Spicy Red Pepper Pasta Sauce

Classico Spicy Red Pepper Pasta Sauce

per 0.5 cup (125 g):
5g
net carbs
0.5g
fats
1g
protein
40
calories

Is Classico Spicy Red Pepper Pasta Sauce Keto?

Classico Spicy Red Pepper Pasta Sauce should be consumed in moderation on keto because it has a fair amount of carbs.

Moderate Amount of Net Carbs

Classico Spicy Red Pepper Pasta Sauce contains 4g of net carbs per 100g serving. You need to be mindful of its serving size because it has a fair amount of carbs.

It is important to limit its consumption so you won't exceed the 20g - 30g daily net carb limit.

You can calculate your ideal daily net carb allowance by using this keto macros calculator. Then use the serving calculator below to determine a serving size that fits your net carb budget.

Low in Fats

Classico Spicy Red Pepper Pasta Sauce is low in fats so make sure to supplement it with foods that are high in healthy fats.

Your body uses fat as energy while on ketosis so it is important to include healthy fat sources in your diet.

Examples of healthy fat sources for keto are virgin olive oil, grass-fed butter, and MCT oil.

Clean Ingredients

Classico Spicy Red Pepper Pasta Sauce is free of harmful ingredients like non-keto sweeteners, highly refined oils, and food additives.

It is important to check both macros and ingredients of your foods to achieve a healthy weight loss on keto.

Net Carb Calculator

Classico Spicy Red Pepper Pasta Sauce
5 g
net carbs
7 g
carbs
2 g
fiber / sugar alcohol
0.5 g
fats
1 g
protein
40
calories

Ingredients Checker

Ingredients

Tomato Puree (Water, Tomato Paste), Diced Tomatoes In Juice (Tomatoes, Tomato Juice, Citric Acid, Calcium Chloride), Onions, Contains Less Than 2% Of: Red Bell Peppers, Salt, Olive Oil, Garlic, Granulated Onion, Granulated Garlic, Spices, Crushed Red Pepper Flakes.

Non-Keto Sweeteners

[ Full List ]
None

Highly-Refined Oils

[ Full List ]
None

Harmful Food Additives

[ Full List ]
None

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Net Carbs per 100g
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3.2
Net Carbs per 100g
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Good Ingredients