Pasta, whole grain, with tomato-based sauce,… vs. Pasta, whole grain, with cream sauce and meat,… vs. Ravioli, cheese-filled, no 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.
Ravioli, cheese-filled, no sauce has the most protein of the foods compared, at 7.4 g per 100g.
| Nutrient | Pasta, whole grain, with tomato-based… | Pasta, whole grain, with cream sauce… | Ravioli, cheese-filled, no sauce |
|---|---|---|---|
| Protein | 5.6 G | 6.1 G | 7.4 G |
| Total lipid (fat) | 9.5 G | 9.9 G | 6.3 G |
| Carbohydrate, by difference | 17.1 G | 15.9 G | 21.7 G |
| Energy | 172 KCAL | 172 KCAL | 173 KCAL |
| Total Sugars | 2.2 G | 0.73 G | 0.22 G |
| Fiber, total dietary | 2.5 G | 2 G | 0.7 G |
| Calcium, Ca | 17 MG | 34 MG | 99 MG |
| Iron, Fe | 1.3 MG | 1.1 MG | 1.7 MG |
| Potassium, K | 186 MG | 90 MG | 129 MG |
| Sodium, Na | 349 MG | 387 MG | 646 MG |
| Cholesterol | 8 MG | 24 MG | 94 MG |
| Fatty acids, total saturated | 1.6 G | 4.2 G | 3.1 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.