DITALINI GLUTEN FREE CORN ITALIAN PASTA vs. FETTUCCE PASTA
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.
FETTUCCE PASTA has the most protein of the foods compared, at 7.3 g per 100g.
| Nutrient | DITALINI GLUTEN FREE CORN ITALIAN PASTA | FETTUCCE PASTA |
|---|---|---|
| Protein | 7.1 G | 7.3 G |
| Total lipid (fat) | 0.89 G | 0.91 G |
| Carbohydrate, by difference | 80.4 G | 78.2 G |
| Energy | 357 KCAL | 345 KCAL |
| Total Sugars | 0 G | 0.91 G |
| Fiber, total dietary | 1.8 G | 1.8 G |
| Calcium, Ca | 36 MG | 0 MG |
| Iron, Fe | 3.2 MG | 0 MG |
| Sodium, Na | 0 MG | 6 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 80 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.