Cooked gluten-free corn pasta vs Vegetable pasta, cooked

Cooked gluten-free corn pastaVegetable pasta, cooked
Same weightSame caloriesOne serving

In short

One serving each: 176 calories in cooked gluten-free corn pasta (1 cup, 140 g), 179 calories in vegetable pasta, cooked (1 cup, cooked, 140 g). Both get most of their calories from carbohydrate.

More in cooked gluten-free corn pasta: magnesium. More in vegetable pasta, cooked: selenium (7.1×), folate (18×), thiamin (2.1×), sodium and 4 more. Everything else is within 4% of a day's needs.

Calories, and where they come from

Cooked gluten-free corn pasta176 cal

1 cup (140 g) · 3.7 g protein · 39.1 g carbs · 1 g fat

Vegetable pasta, cooked179 cal

1 cup, cooked (140 g) · 6.3 g protein · 37.2 g carbs (1.6 g sugars) · 0.15 g fat

Share of the calories fromproteincarbsfat

Where they differ

Bar length is the share of a day's needs (FDA Daily Value) in one serving of each. Every row uses the same scale, so a short difference in length is a small difference. Color says which food, never which is better.

0%37.5%75%
  • Selenium3.9 µg · 27.7 µg
    7%50%
  • Folate8.4 µg · 148 µg
    2%37%
  • Thiamin (B1)0.074 mg · 0.16 mg
    6%13%
  • Sodiumlimit0 mg · 139 mg
    0%6%
  • Magnesium50.4 mg · 26.6 mg
    12%6%
  • Protein3.7 g · 6.3 g
    7%13%
  • Niacin (B3)0.78 mg · 1.5 mg
    5%9%
  • Copper0.09 mg · 0.13 mg
    10%14%
  • Riboflavin (B2)0.032 mg · 0.085 mg
    2%7%

Show as: bars · dots

Where they are alike

Less than 4% of a day apart, in one serving of each.

  • Total fat1 g · 0.15 g1%·<1%
  • Saturated fatlimit0.14 g · 0.022 g1%·<1%
  • Cholesterollimit0 mg · 0 mg0%·0%
  • Carbohydrates39.1 g · 37.2 g14%·14%
  • Fiber6.7 g · 6 g24%·22%
  • Potassium43.4 mg · 43.4 mg1%·1%
  • Calcium1.4 mg · 15.4 mg<1%·1%
  • Iron0.35 mg · 0.69 mg2%·4%
  • Phosphorus106 mg · 70 mg9%·6%
  • Zinc0.88 mg · 0.62 mg8%·6%
  • Vitamin A4.2 µg · 7 µg<1%·1%
  • Vitamin C0 mg · 0 mg0%·0%
  • Vitamin B60.081 mg · 0.034 mg5%·2%
  • Vitamin B120 µg · 0 µg0%·0%

Reported for only one of the two, so not compared: manganese, vitamin D, vitamin E, vitamin K, pantothenic acid (B5), choline.

From USDA FoodData Central: Cooked gluten-free corn pasta (SR Legacy 168900), Vegetable pasta, cooked (Survey (FNDDS) 2708351). Daily Values are the FDA's for adults and children 4 years and older. Missing values are never shown as zero. For exploring the data, not dietary advice.

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Cooked gluten-free corn pasta vs Vegetable pasta, cooked: nutrition compared | MyFoodAnalysis