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Wholemeal pasta egg-free, cooked in salted water (uniodised) vs Pasta, fresh, filled with meat, cooked: nutrition comparison

Per 100 g: 152 kcal for Wholemeal pasta egg-free, cooked in salted water (uniodised), versus 174 kcal for Pasta, fresh, filled with meat, cooked, a difference of 22 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Protein5.9 g 5.9 g
Fat1.2 g 1.2 g
Vitamin D0 µg 0 µg
Omega-30 g 0 g
Energy152 kcal 152 kcal
Vitamin Dequal
Protein6.9 g 6.9 g
Fat4.7 g 4.7 g
Vitamin D0 µg 0 µg
Omega-30.1 g 0.1 g
Energy174 kcal 174 kcal
Highest vitamin B12 content

Pasta, fresh, filled with meat, cooked contains 0.6 µg more vitamin B12 per 100 g.

Highest phosphorus content

Wholemeal pasta egg-free, cooked in salted water (uniodised) contains 74 mg more phosphorus per 100 g.

Highest magnesium content

Wholemeal pasta egg-free, cooked in salted water (uniodised) contains 30 mg more magnesium 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 gWholemeal pasta egg-free, cooked in salted water (uniodised)Pasta, fresh, filled with meat, cooked
Macronutrients
Energy152 kcal174 kcal
Protein5.9 g6.9 g
Fat1.2 g4.7 g
of which saturated fat0.2 g1.7 g
of which polyunsaturated0.5 g0.8 g
of which omega-30 g0.1 g
Carbohydrates26.8 g25.1 g
of which sugars0.3 g1 g
Dietary fibre5.4 g2.2 g
Water61.2 g60.3 g
Alcohol0 g0 g
Minerals
Calcium15 mg29 mg
Iron1.4 mg0.8 mg
Magnesium48 mg18 mg
Phosphorus160 mg86 mg
Potassium110 mg95 mg
Sodium420 mg300 mg
Zinc1.4 mg0.7 mg
Vitamins
Vitamin D0 µg< 0,4 µg
Vitamin B120 µg0.6 µg
Vitamin C0 mg< 0,5 mg
Folate13 µg14 µg