Pasta, gluten-free, corn, cooked vs. Spelt, cooked vs. Pasta, homemade, made without egg, 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.
Spelt, cooked has the most protein of the foods compared, at 5.5 g per 100g.
| Nutrient | Pasta, gluten-free, corn, cooked | Spelt, cooked | Pasta, homemade, made without egg,… |
|---|---|---|---|
| Protein | 2.6 G | 5.5 G | 4.4 G |
| Total lipid (fat) | 0.73 G | 0.85 G | 0.98 G |
| Carbohydrate, by difference | 27.9 G | 26.4 G | 25.1 G |
| Energy | 126 KCAL | 127 KCAL | 124 KCAL |
| Fiber, total dietary | 4.8 G | 3.9 G | - |
| Calcium, Ca | 1 MG | 10 MG | 6 MG |
| Iron, Fe | 0.25 MG | 1.7 MG | 1.1 MG |
| Potassium, K | 31 MG | 143 MG | 19 MG |
| Sodium, Na | 0 MG | 5 MG | 74 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.1 G | - | 0.14 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.