COOKED POTATO GNOCCHI IN A TOMATO & CHEESE SAUCE vs. FUSILLI ARRABBIATA
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.
COOKED POTATO GNOCCHI IN A TOMATO & CHEESE SAUCE has the most protein of the foods compared, at 4.7 g per 100g.
| Nutrient | COOKED POTATO GNOCCHI IN A TOMATO &… | FUSILLI ARRABBIATA |
|---|---|---|
| Protein | 4.7 G | 4.1 G |
| Total lipid (fat) | 2.8 G | 3.6 G |
| Carbohydrate, by difference | 25.5 G | 21.6 G |
| Energy | 151 KCAL | 134 KCAL |
| Total Sugars | 7.1 G | 3.1 G |
| Fiber, total dietary | 2.4 G | 2.1 G |
| Calcium, Ca | 38 MG | 21 MG |
| Iron, Fe | 0.51 MG | 0.56 MG |
| Sodium, Na | 226 MG | 376 MG |
| Cholesterol | 2 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.4 G | 0.77 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.