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Pasta with egg, cooked in salted water (uniodised) vs Pasta, fresh, filled with spinach and ricotta, raw: nutrition comparison
Per 100 g: 132 kcal for Pasta with egg, cooked in salted water (uniodised), versus 212 kcal for Pasta, fresh, filled with spinach and ricotta, raw, a difference of 80 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Protein5 g
5 g
Fat1.1 g
1.1 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy132 kcal
132 kcal
Protein−3.7 g
Fat−4.6 g
Vitamin D−0.3 µg
Omega-3−0.2 g
Energy−80 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 28 µg more folate per 100 g.
Highest phosphorus content
Pasta, fresh, filled with spinach and ricotta, raw contains 65 mg more phosphorus per 100 g.
Highest saturated fat content
Pasta, fresh, filled with spinach and ricotta, raw contains 1.8 g more saturated fat 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, raw |
|---|---|---|
| Macronutrients | ||
| Energy | 132 kcal | 212 kcal |
| Protein | 5 g | 8.7 g |
| Fat | 1.1 g | 5.7 g |
| of which saturated fat | 0.2 g | 2 g |
| of which polyunsaturated | 0.4 g | 1 g |
| of which omega-3 | 0 g | 0.2 g |
| Carbohydrates | 25 g | 30 g |
| of which sugars | 1.3 g | 1 g |
| Dietary fibre | 1.3 g | 2.7 g |
| Water | 67.7 g | 51.3 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 8 mg | 64 mg |
| Iron | 0.8 mg | 1.3 mg |
| Magnesium | 13 mg | 34 mg |
| Phosphorus | 55 mg | 120 mg |
| Potassium | 49 mg | 180 mg |
| Sodium | 340 mg | 440 mg |
| Zinc | 0.5 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 | 6 µg | 33 µg |
Keep comparing
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