STIR FRY RICE & VEGETABLES vs. ROTINI PASTA IN A PEPPER JACK CHEESE SAUCE vs. PASTA IN BUTTER 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.
ROTINI PASTA IN A PEPPER JACK CHEESE SAUCE has the most protein of the foods compared, at 6.3 g per 100g.
| Nutrient | STIR FRY RICE & VEGETABLES | ROTINI PASTA IN A PEPPER JACK CHEESE… | PASTA IN BUTTER SAUCE |
|---|---|---|---|
| Protein | 3.3 G | 6.3 G | 4.7 G |
| Total lipid (fat) | 4.7 G | 7 G | 7 G |
| Carbohydrate, by difference | 24.4 G | 16.6 G | 19.3 G |
| Energy | 155 KCAL | 155 KCAL | 155 KCAL |
| Total Sugars | 1.4 G | 1.8 G | 0.47 G |
| Fiber, total dietary | 0.5 G | 0.7 G | 0.9 G |
| Calcium, Ca | 37 MG | 123 MG | 38 MG |
| Iron, Fe | 0.47 MG | 0.95 MG | 1.3 MG |
| Potassium, K | 92 MG | - | - |
| Sodium, Na | 268 MG | 405 MG | 202 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | - |
| Sugars, added | 0 G | - | - |
| Cholesterol | 2 MG | 21 MG | 14 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0.94 G | 3.9 G | 3.3 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.