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Wholemeal pasta egg-free, cooked in salted water (uniodised) vs Pasta with egg, cooked in salted water (uniodised): nutrition comparison
Per 100 g: 152 kcal for Wholemeal pasta egg-free, cooked in salted water (uniodised), versus 132 kcal for Pasta with egg, cooked in salted water (uniodised), a difference of 20 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+0.9 g
Fat+0.1 g
Vitamin Dequal
Omega-3equal
Energy+20 kcal
Protein5 g
5 g
Fat1.1 g
1.1 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy132 kcal
132 kcal
Highest phosphorus content
Wholemeal pasta egg-free, cooked in salted water (uniodised) contains 105 mg more phosphorus per 100 g.
Highest magnesium content
Wholemeal pasta egg-free, cooked in salted water (uniodised) contains 35 mg more magnesium per 100 g.
Highest dietary fibre content
Wholemeal pasta egg-free, cooked in salted water (uniodised) contains 4.1 g more dietary fibre 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 with egg, cooked in salted water (uniodised) |
|---|---|---|
| Macronutrients | ||
| Energy | 152 kcal | 132 kcal |
| Protein | 5.9 g | 5 g |
| Fat | 1.2 g | 1.1 g |
| of which saturated fat | 0.2 g | 0.2 g |
| of which polyunsaturated | 0.5 g | 0.4 g |
| of which omega-3 | 0 g | 0 g |
| Carbohydrates | 26.8 g | 25 g |
| of which sugars | 0.3 g | 1.3 g |
| Dietary fibre | 5.4 g | 1.3 g |
| Water | 61.2 g | 67.7 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 15 mg | 8 mg |
| Iron | 1.4 mg | 0.8 mg |
| Magnesium | 48 mg | 13 mg |
| Phosphorus | 160 mg | 55 mg |
| Potassium | 110 mg | 49 mg |
| Sodium | 420 mg | 340 mg |
| Zinc | 1.4 mg | 0.5 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin C | 0 mg | 0 mg |
| Folate | 13 µg | 6 µg |
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