MEAT TORTELLINI vs. MEDITERRANEAN SEA SALT
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.
MEAT TORTELLINI has the most protein of the foods compared, at 7.9 g per 100g.
| Nutrient | MEAT TORTELLINI | MEDITERRANEAN SEA SALT |
|---|---|---|
| Protein | 7.9 G | 0 G |
| Total lipid (fat) | 2 G | 0 G |
| Carbohydrate, by difference | 37 G | 0 G |
| Energy | 205 KCAL | 0 KCAL |
| Total Sugars | 1.6 G | - |
| Fiber, total dietary | 1.6 G | - |
| Calcium, Ca | 16 MG | - |
| Iron, Fe | 2.1 MG | - |
| Sodium, Na | 165 MG | 40000 MG |
| Cholesterol | 8 MG | - |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 0.39 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.