REGINELLE ITALIAN EGG PASTA, REGINELLE ITALIAN EGG vs. ROASTED PEPPERS, ROASTED
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.
REGINELLE ITALIAN EGG PASTA, REGINELLE ITALIAN EGG has the most protein of the foods compared, at 14.3 g per 100g.
| Nutrient | REGINELLE ITALIAN EGG PASTA, REGINELLE… | ROASTED PEPPERS, ROASTED |
|---|---|---|
| Protein | 14.3 G | 0 G |
| Total lipid (fat) | 5.4 G | 3.3 G |
| Carbohydrate, by difference | 66.1 G | 6.7 G |
| Energy | 375 KCAL | 50 KCAL |
| Total Sugars | 3.6 G | 3.3 G |
| Fiber, total dietary | 3.6 G | 3.3 G |
| Calcium, Ca | 50 MG | 0 MG |
| Iron, Fe | 1.8 MG | 0 MG |
| Potassium, K | 214 MG | 0 MG |
| Sodium, Na | 45 MG | 800 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 205 MG | 0 MG |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 1.8 G | 0 G |
| Sugars, added | - | 3.3 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.