GRAIN FREE ALMOND FLOUR PASTA, SPAGHETTI vs. GRAIN FREE KETO PIZZA CRUST
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.
GRAIN FREE KETO PIZZA CRUST has the most protein of the foods compared, at 15.4 g per 100g.
| Nutrient | GRAIN FREE ALMOND FLOUR PASTA, SPAGHETTI | GRAIN FREE KETO PIZZA CRUST |
|---|---|---|
| Protein | 11.3 G | 15.4 G |
| Total lipid (fat) | 18.3 G | 34.6 G |
| Carbohydrate, by difference | 36.6 G | 19.2 G |
| Energy | 338 KCAL | 442 KCAL |
| Total Sugars | 1.4 G | 3.9 G |
| Fiber, total dietary | 2.8 G | 11.5 G |
| Calcium, Ca | 86 MG | 200 MG |
| Iron, Fe | 2.8 MG | 3.9 MG |
| Potassium, K | 263 MG | 521 MG |
| Sodium, Na | 901 MG | 712 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 127 MG | 106 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.1 G | 9.6 G |
| Sugars, added | - | 0 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.