SPINACH FETTUCCINE ARTISAN PASTA vs. SPINACH, ASIAGO & ROASTED GARLIC ARTISAN RAVIOLI
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.
SPINACH, ASIAGO & ROASTED GARLIC ARTISAN RAVIOLI has the most protein of the foods compared, at 13 g per 100g.
| Nutrient | SPINACH FETTUCCINE ARTISAN PASTA | SPINACH, ASIAGO & ROASTED GARLIC… |
|---|---|---|
| Protein | 11 G | 13 G |
| Total lipid (fat) | 2.5 G | 10 G |
| Carbohydrate, by difference | 55 G | 26 G |
| Energy | 270 KCAL | 230 KCAL |
| Total Sugars | 0 G | 1 G |
| Fiber, total dietary | 10 G | 5 G |
| Calcium, Ca | 29 MG | 217 MG |
| Iron, Fe | 3 MG | 1.7 MG |
| Sodium, Na | 10 MG | 320 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 15 MG | 40 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 6 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.