Noodles, cooked vs. Barley vs. Pasta, vegetable, cooked
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.
Pasta, vegetable, cooked has the most protein of the foods compared, at 4.5 g per 100g.
| Nutrient | Noodles, cooked | Barley | Pasta, vegetable, cooked |
|---|---|---|---|
| Protein | 4.5 G | 2.2 G | 4.5 G |
| Total lipid (fat) | 2.1 G | 2.7 G | 0.11 G |
| Carbohydrate, by difference | 25 G | 27.2 G | 26.6 G |
| Energy | 137 KCAL | 139 KCAL | 128 KCAL |
| Total Sugars | 0.4 G | 0.28 G | 1.1 G |
| Fiber, total dietary | 1.2 G | 3.7 G | 4.3 G |
| Calcium, Ca | 12 MG | 11 MG | 11 MG |
| Iron, Fe | 1.5 MG | 1.3 MG | 0.49 MG |
| Potassium, K | 38 MG | 90 MG | 31 MG |
| Sodium, Na | 236 MG | 199 MG | 99 MG |
| Cholesterol | 29 MG | 4 MG | 0 MG |
| Fatty acids, total saturated | 0.42 G | 1.1 G | 0.02 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.