GREEN PEA + WILD GARLIC PLANT BASED PASTA, GREEN… vs. LEMON CHIVE FETTUCCINE
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 PEA + WILD GARLIC PLANT BASED PASTA, GREEN… has the most protein of the foods compared, at 21.8 g per 100g.
| Nutrient | GREEN PEA + WILD GARLIC PLANT BASED… | LEMON CHIVE FETTUCCINE |
|---|---|---|
| Protein | 21.8 G | 14.3 G |
| Total lipid (fat) | 1.8 G | 1.8 G |
| Carbohydrate, by difference | 56.4 G | 75 G |
| Energy | 345 KCAL | 375 KCAL |
| Total Sugars | 1.8 G | 1.8 G |
| Fiber, total dietary | 7.3 G | 3.6 G |
| Calcium, Ca | 42 MG | 36 MG |
| Iron, Fe | 5.5 MG | 3.2 MG |
| Potassium, K | 1065 MG | - |
| Sodium, Na | 0 MG | 27 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | 27 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.8 G | 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.