CHEESE RAVIOLI vs. CHEESE TORTELLINI
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.
CHEESE RAVIOLI has the most protein of the foods compared, at 8.8 g per 100g.
| Nutrient | CHEESE RAVIOLI | CHEESE TORTELLINI |
|---|---|---|
| Protein | 8.8 G | 7.2 G |
| Total lipid (fat) | 3.2 G | 4 G |
| Carbohydrate, by difference | 32 G | 36.8 G |
| Energy | 192 KCAL | 216 KCAL |
| Total Sugars | 1.6 G | 0.8 G |
| Fiber, total dietary | 2.4 G | 1.6 G |
| Calcium, Ca | 200 MG | 32 MG |
| Iron, Fe | 1.4 MG | 2.2 MG |
| Sodium, Na | 232 MG | 304 MG |
| Cholesterol | 32 MG | 16 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.2 G | 1.2 G |
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.