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 TORTELLINI has the most protein of the foods compared, at 5.9 g per 100g.
| Nutrient | CHEESE RAVIOLI | CHEESE TORTELLINI |
|---|---|---|
| Protein | 4.7 G | 5.9 G |
| Total lipid (fat) | 5.3 G | 5.3 G |
| Carbohydrate, by difference | 18.8 G | 17.6 G |
| Energy | 153 KCAL | 141 KCAL |
| Total Sugars | 4.7 G | 3.5 G |
| Fiber, total dietary | 2.4 G | 2.4 G |
| Calcium, Ca | 94 MG | 94 MG |
| Iron, Fe | 0.42 MG | 0.85 MG |
| Sodium, Na | 294 MG | 329 MG |
| Cholesterol | 18 MG | 6 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.4 G | 1.8 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.