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Pasta egg-free, cooked in salted water (uniodised) vs Pasta, fresh, filled with spinach and ricotta, raw: nutrition comparison
Per 100 g: 158 kcal for Pasta egg-free, cooked in salted water (uniodised), versus 212 kcal for Pasta, fresh, filled with spinach and ricotta, raw, a difference of 54 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Protein5.9 g
5.9 g
Fat0.6 g
0.6 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy158 kcal
158 kcal
Protein−2.8 g
Fat−5.1 g
Vitamin D−0.3 µg
Omega-3−0.2 g
Energy−54 kcal
Protein8.7 g
8.7 g
Fat5.7 g
5.7 g
Vitamin D0.3 µg
0.3 µg
Omega-30.2 g
0.2 g
Energy212 kcal
212 kcal
Highest folate content
Pasta, fresh, filled with spinach and ricotta, raw contains 23 µg more folate per 100 g.
Highest saturated fat content
Pasta, fresh, filled with spinach and ricotta, raw contains 1.9 g more saturated fat per 100 g.
Highest vitamin B12 content
Pasta, fresh, filled with spinach and ricotta, raw contains 0.2 µg more vitamin B12 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, raw |
|---|---|---|
| Macronutrients | ||
| Energy | 158 kcal | 212 kcal |
| Protein | 5.9 g | 8.7 g |
| Fat | 0.6 g | 5.7 g |
| of which saturated fat | 0.1 g | 2 g |
| of which polyunsaturated | 0.2 g | 1 g |
| of which omega-3 | 0 g | 0.2 g |
| Carbohydrates | 31.2 g | 30 g |
| of which sugars | 0.2 g | 1 g |
| Dietary fibre | 2.4 g | 2.7 g |
| Water | 60.5 g | 51.3 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 10 mg | 64 mg |
| Iron | 0.5 mg | 1.3 mg |
| Magnesium | 22 mg | 34 mg |
| Phosphorus | 73 mg | 120 mg |
| Potassium | 56 mg | 180 mg |
| Sodium | 420 mg | 440 mg |
| Zinc | 0.7 mg | 1 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0.3 µg |
| Vitamin B12 | 0 µg | 0.2 µg |
| Vitamin C | 0 mg | 4 mg |
| Folate | 10 µg | 33 µg |
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