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Pasta egg-free, cooked in salted water (uniodised) vs Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt): nutrition comparison
Per 100 g: 158 kcal for Pasta egg-free, cooked in salted water (uniodised), versus 175 kcal for Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt), a difference of 17 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt) contains 1.6 g more saturated fat per 100 g.
Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt) contains 4.2 g more fat per 100 g.
Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt) contains 0.3 µg more vitamin D per 100 g.
Full comparison, nutrient by nutrient
Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.
| Per 100 g | Pasta egg-free, cooked in salted water (uniodised) | Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 158 kcal | 175 kcal |
| Protein | 5.9 g | 7.4 g |
| Fat | 0.6 g | 4.8 g |
| of which saturated fat | 0.1 g | 1.7 g |
| of which polyunsaturated | 0.2 g | 0.8 g |
| of which omega-3 | 0 g | 0.2 g |
| Carbohydrates | 31.2 g | 24.5 g |
| of which sugars | 0.2 g | 0.8 g |
| Dietary fibre | 2.4 g | 2.3 g |
| Water | 60.5 g | 61.3 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 10 mg | 55 mg |
| Iron | 0.5 mg | 1.1 mg |
| Magnesium | 22 mg | 29 mg |
| Phosphorus | 73 mg | 98 mg |
| Potassium | 56 mg | 120 mg |
| Sodium | 420 mg | 300 mg |
| Zinc | 0.7 mg | 0.9 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0.3 µg |
| Vitamin B12 | 0 µg | 0.1 µg |
| Vitamin C | 0 mg | 2 mg |
| Folate | 10 µg | 20 µg |
Keep comparing
- Full page: Pasta egg-free, cooked in salted water
- Full page: Pasta (without addition of fat and salt)
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