FETTUCCINE STYLE READY-TO-EAT NOODLE, FETTUCCINE… vs. GREEN CURRY PLANT BASED NOODLES, GREEN CURRY
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.
GREEN CURRY PLANT BASED NOODLES, GREEN CURRY has the most protein of the foods compared, at 0.71 g per 100g.
| Nutrient | FETTUCCINE STYLE READY-TO-EAT NOODLE,… | GREEN CURRY PLANT BASED NOODLES, GREEN… |
|---|---|---|
| Protein | 0 G | 0.71 G |
| Total lipid (fat) | 0 G | 2.9 G |
| Carbohydrate, by difference | 3.5 G | 7.9 G |
| Energy | 6 KCAL | 57 KCAL |
| Total Sugars | 0 G | 3.6 G |
| Fiber, total dietary | 2.4 G | 2.1 G |
| Calcium, Ca | 24 MG | 24 MG |
| Iron, Fe | 0 MG | 0.71 MG |
| Potassium, K | 0 MG | 66 MG |
| Sodium, Na | 0 MG | 193 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1.4 G |
| Sugars, added | - | 3.6 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.