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Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt) vs Wholemeal pasta egg-free, cooked in salted water (uniodised): nutrition comparison
Per 100 g: 175 kcal for Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt), versus 152 kcal for Wholemeal pasta egg-free, cooked in salted water (uniodised), a difference of 23 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Wholemeal pasta egg-free, cooked in salted water (uniodised) contains 62 mg more phosphorus per 100 g.
Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt) contains 1.5 g more saturated 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, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt) | Wholemeal pasta egg-free, cooked in salted water (uniodised) |
|---|---|---|
| Macronutrients | ||
| Energy | 175 kcal | 152 kcal |
| Protein | 7.4 g | 5.9 g |
| Fat | 4.8 g | 1.2 g |
| of which saturated fat | 1.7 g | 0.2 g |
| of which polyunsaturated | 0.8 g | 0.5 g |
| of which omega-3 | 0.2 g | 0 g |
| Carbohydrates | 24.5 g | 26.8 g |
| of which sugars | 0.8 g | 0.3 g |
| Dietary fibre | 2.3 g | 5.4 g |
| Water | 61.3 g | 61.2 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 55 mg | 15 mg |
| Iron | 1.1 mg | 1.4 mg |
| Magnesium | 29 mg | 48 mg |
| Phosphorus | 98 mg | 160 mg |
| Potassium | 120 mg | 110 mg |
| Sodium | 300 mg | 420 mg |
| Zinc | 0.9 mg | 1.4 mg |
| Vitamins | ||
| Vitamin D | 0.3 µg | 0 µg |
| Vitamin B12 | 0.1 µg | 0 µg |
| Vitamin C | 2 mg | 0 mg |
| Folate | 20 µg | 13 µg |
Keep comparing
- Full page: Pasta (without addition of fat and salt)
- Full page: Wholemeal pasta egg-free, cooked in salted water
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