Pasta with cream sauce and poultry, ready-to-heat vs. Ravioli, NS as to filling, with cream sauce vs. Pasta with tomato-based sauce and poultry,…
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, NS as to filling, with cream sauce has the most protein of the foods compared, at 8.1 g per 100g.
| Nutrient | Pasta with cream sauce and poultry,… | Ravioli, NS as to filling, with cream… | Pasta with tomato-based sauce and… |
|---|---|---|---|
| Protein | 6.2 G | 8.1 G | 5.6 G |
| Total lipid (fat) | 8.7 G | 8.4 G | 8.5 G |
| Carbohydrate, by difference | 16.3 G | 15.2 G | 17.7 G |
| Energy | 170 KCAL | 169 KCAL | 171 KCAL |
| Total Sugars | 0.63 G | 1.7 G | 2.3 G |
| Fiber, total dietary | 0.9 G | 0.5 G | 1.5 G |
| Calcium, Ca | 31 MG | 83 MG | 15 MG |
| Iron, Fe | 0.75 MG | 1.4 MG | 0.99 MG |
| Potassium, K | 63 MG | 147 MG | 161 MG |
| Sodium, Na | 385 MG | 234 MG | 382 MG |
| Cholesterol | 25 MG | 70 MG | 9 MG |
| Fatty acids, total saturated | 3.8 G | 3 G | 1.2 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.