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Wholemeal pasta egg-free, cooked in salted water (uniodised) vs Pasta, fresh, filled with spinach and ricotta, raw: nutrition comparison
Per 100 g: 152 kcal for Wholemeal pasta egg-free, cooked in salted water (uniodised), versus 212 kcal for Pasta, fresh, filled with spinach and ricotta, raw, a difference of 60 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
Protein−2.8 g
Fat−4.5 g
Vitamin D−0.3 µg
Omega-3−0.2 g
Energy−60 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 20 µg more folate 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.
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 | Wholemeal pasta egg-free, cooked in salted water (uniodised) | Pasta, fresh, filled with spinach and ricotta, raw |
|---|---|---|
| Macronutrients | ||
| Energy | 152 kcal | 212 kcal |
| Protein | 5.9 g | 8.7 g |
| Fat | 1.2 g | 5.7 g |
| of which saturated fat | 0.2 g | 2 g |
| of which polyunsaturated | 0.5 g | 1 g |
| of which omega-3 | 0 g | 0.2 g |
| Carbohydrates | 26.8 g | 30 g |
| of which sugars | 0.3 g | 1 g |
| Dietary fibre | 5.4 g | 2.7 g |
| Water | 61.2 g | 51.3 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 15 mg | 64 mg |
| Iron | 1.4 mg | 1.3 mg |
| Magnesium | 48 mg | 34 mg |
| Phosphorus | 160 mg | 120 mg |
| Potassium | 110 mg | 180 mg |
| Sodium | 420 mg | 440 mg |
| Zinc | 1.4 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 | 13 µg | 33 µg |
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