MACARONI PRODUCT, RIGATONI vs. MARGHERITA PIZZA 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.
MACARONI PRODUCT, RIGATONI has the most protein of the foods compared, at 12.5 g per 100g.
| Nutrient | MACARONI PRODUCT, RIGATONI | MARGHERITA PIZZA SAUCE |
|---|---|---|
| Protein | 12.5 G | 1.7 G |
| Total lipid (fat) | 1.8 G | 5 G |
| Carbohydrate, by difference | 75 G | 5 G |
| Energy | 375 KCAL | 75 KCAL |
| Total Sugars | 1.8 G | 3.3 G |
| Fiber, total dietary | 3.6 G | 1.7 G |
| Calcium, Ca | 18 MG | 17 MG |
| Iron, Fe | 1.3 MG | 0.33 MG |
| Potassium, K | 214 MG | 317 MG |
| Sodium, Na | 0 MG | 300 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.