Pasta, gluten free vs. Pasta, cooked vs. Noodles, whole grain, 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.
Noodles, whole grain, cooked has the most protein of the foods compared, at 6 g per 100g.
| Nutrient | Pasta, gluten free | Pasta, cooked | Noodles, whole grain, cooked |
|---|---|---|---|
| Protein | 3.2 G | 5.8 G | 6 G |
| Total lipid (fat) | 1 G | 0.92 G | 1.7 G |
| Carbohydrate, by difference | 38 G | 30.7 G | 29.9 G |
| Energy | 179 KCAL | 157 KCAL | 148 KCAL |
| Total Sugars | 0 G | 0.56 G | 0.75 G |
| Fiber, total dietary | 1.4 G | 1.8 G | 3.9 G |
| Calcium, Ca | 2 MG | 7 MG | 13 MG |
| Iron, Fe | 0.22 MG | 1.3 MG | 1.7 MG |
| Potassium, K | 24 MG | 44 MG | 95 MG |
| Sodium, Na | 4 MG | 232 MG | 210 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.15 G | 0.17 G | 0.24 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.