Ravioli, cheese-filled, no sauce vs. Pasta, whole grain, with tomato-based sauce and… vs. Pasta, whole grain, with tomato-based 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 | Ravioli, cheese-filled, no sauce | Pasta, whole grain, with tomato-based… | Pasta, whole grain, with tomato-based… |
|---|---|---|---|
| Protein | 7.4 G | 5.5 G | 5.6 G |
| Total lipid (fat) | 6.3 G | 9.6 G | 9.5 G |
| Carbohydrate, by difference | 21.7 G | 17.4 G | 17.1 G |
| Energy | 173 KCAL | 174 KCAL | 172 KCAL |
| Total Sugars | 0.22 G | 2.4 G | 2.2 G |
| Fiber, total dietary | 0.7 G | 2.5 G | 2.5 G |
| Calcium, Ca | 99 MG | 18 MG | 17 MG |
| Iron, Fe | 1.7 MG | 1.3 MG | 1.3 MG |
| Potassium, K | 129 MG | 187 MG | 186 MG |
| Sodium, Na | 646 MG | 385 MG | 349 MG |
| Cholesterol | 94 MG | 8 MG | 8 MG |
| Fatty acids, total saturated | 3.1 G | 1.6 G | 1.6 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.