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Pasta with egg, 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: 132 kcal for Pasta with egg, 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 43 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 1.5 g more saturated fat per 100 g.
Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt) contains 14 µg more folate per 100 g.
Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt) contains 43 mg more phosphorus 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 with egg, cooked in salted water (uniodised) | Pasta, fresh, filled with spinach and ricotta, cooked (without addition of fat and salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 132 kcal | 175 kcal |
| Protein | 5 g | 7.4 g |
| Fat | 1.1 g | 4.8 g |
| of which saturated fat | 0.2 g | 1.7 g |
| of which polyunsaturated | 0.4 g | 0.8 g |
| of which omega-3 | 0 g | 0.2 g |
| Carbohydrates | 25 g | 24.5 g |
| of which sugars | 1.3 g | 0.8 g |
| Dietary fibre | 1.3 g | 2.3 g |
| Water | 67.7 g | 61.3 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 8 mg | 55 mg |
| Iron | 0.8 mg | 1.1 mg |
| Magnesium | 13 mg | 29 mg |
| Phosphorus | 55 mg | 98 mg |
| Potassium | 49 mg | 120 mg |
| Sodium | 340 mg | 300 mg |
| Zinc | 0.5 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 | 6 µg | 20 µg |
Keep comparing
- Full page: Pasta with egg, cooked in salted water
- Full page: Pasta (without addition of fat and salt)
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