DURUM SEMOLINA & EGG PASTA, FETTUCCINE vs. LINGUINE GARLIC & HERB 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.
DURUM SEMOLINA & EGG PASTA, FETTUCCINE has the most protein of the foods compared, at 11 g per 100g.
| Nutrient | DURUM SEMOLINA & EGG PASTA, FETTUCCINE | LINGUINE GARLIC & HERB PASTA |
|---|---|---|
| Protein | 11 G | 11 G |
| Total lipid (fat) | 2 G | 2.5 G |
| Carbohydrate, by difference | 54 G | 55 G |
| Energy | 280 KCAL | 270 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 4 G | 10 G |
| Calcium, Ca | 22 MG | 29 MG |
| Iron, Fe | 1 MG | 3 MG |
| Potassium, K | 166 MG | 340 MG |
| Sodium, Na | 20 MG | 10 MG |
| Sugars, added | 0 G | - |
| Cholesterol | 45 MG | 20 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0.5 G | 0.5 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.