BARILLA WHOLE GRAIN LINGUINE vs. BARILLA, ALL NATURAL SAUCE, TUSCAN HERB
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BARILLA WHOLE GRAIN LINGUINE has the most protein of the foods compared, at 12.5 g per 100g.
| Nutrient | BARILLA WHOLE GRAIN LINGUINE | BARILLA, ALL NATURAL SAUCE, TUSCAN HERB |
|---|---|---|
| Protein | 12.5 G | 1.6 G |
| Total lipid (fat) | 2.7 G | 0.4 G |
| Carbohydrate, by difference | 73.2 G | 11.2 G |
| Energy | 357 KCAL | 56 KCAL |
| Total Sugars | 3.6 G | 6.4 G |
| Fiber, total dietary | 10.7 G | 1.6 G |
| Iron, Fe | 3.2 MG | 0.86 MG |
| Sodium, Na | 18 MG | 320 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Calcium, Ca | - | 32 MG |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.