EGGPLANT PARMESAN RAVIOLI vs. TOMATO AND BASIL PASTA SAUCE
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.
EGGPLANT PARMESAN RAVIOLI has the most protein of the foods compared, at 8.8 g per 100g.
| Nutrient | EGGPLANT PARMESAN RAVIOLI | TOMATO AND BASIL PASTA SAUCE |
|---|---|---|
| Protein | 8.8 G | 0.88 G |
| Total lipid (fat) | 12.5 G | 2.6 G |
| Carbohydrate, by difference | 35 G | 3.5 G |
| Energy | 275 KCAL | 40 KCAL |
| Total Sugars | 6.3 G | 0.88 G |
| Fiber, total dietary | 2.5 G | 0.9 G |
| Calcium, Ca | 125 MG | 35 MG |
| Iron, Fe | 1.4 MG | 0.32 MG |
| Sodium, Na | 500 MG | 0 MG |
| Cholesterol | 38 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.8 G | 0 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.