Dry gluten-free corn pasta vs Vegetable pasta, cooked

In short

One serving each: 375 calories in dry gluten-free corn pasta (1 cup, 105 g), 179 calories in vegetable pasta, cooked (1 cup, cooked, 140 g). Both get most of their calories from carbohydrate.

More in dry gluten-free corn pasta: magnesium (4.7×), fiber, carbohydrates (2.2×), phosphorus (3.8×) and 6 more. More in vegetable pasta, cooked: selenium (3.3×), folate (5.7×) and sodium. Everything else is within 4% of a day's needs.

Calories, and where they come from

Dry gluten-free corn pasta375 cal

1 cup (105 g) · 7.8 g protein · 83.2 g carbs · 2.2 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

Each dot 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 gap is a small difference. Color says which food, never which is better.

0%37.5%75%
  • Selenium15% vs 50%

    8.3 µg vs 27.7 µg

  • Folate7% vs 37%

    26.3 µg vs 148 µg

  • Magnesium30% vs 6%

    125 mg vs 26.6 mg

  • Fiber41% vs 22%

    11.6 g vs 6 g

  • Carbohydrates30% vs 14%

    83.2 g vs 37.2 g

  • Phosphorus21% vs 6%

    266 mg vs 70 mg

  • Zinc17% vs 6%

    1.9 mg vs 0.62 mg

  • Vitamin B613% vs 2%

    0.22 mg vs 0.034 mg

  • Copper24% vs 14%

    0.21 mg vs 0.13 mg

  • Thiamin (B1)20% vs 13%

    0.24 mg vs 0.16 mg

  • Niacin (B3)16% vs 9%

    2.6 mg vs 1.5 mg

  • Sodiumlimit<1% vs 6%

    3.1 mg vs 139 mg

  • Potassium7% vs 1%

    309 mg vs 43.4 mg

Show as: bars · dots

Where they are alike

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

  • Protein7.8 g · 6.3 g16%·13%
  • Total fat2.2 g · 0.15 g3%·<1%
  • Saturated fatlimit0.3 g · 0.022 g2%·<1%
  • Cholesterollimit0 mg · 0 mg0%·0%
  • Calcium4.2 mg · 15.4 mg<1%·1%
  • Iron0.98 mg · 0.69 mg5%·4%
  • Vitamin A9.4 µg · 7 µg1%·1%
  • Vitamin C0 mg · 0 mg0%·0%
  • Riboflavin (B2)0.091 mg · 0.085 mg7%·7%
  • 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: Dry gluten-free corn pasta (SR Legacy 168899), 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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Dry gluten-free corn pasta vs Vegetable pasta, cooked: nutrition compared | MyFoodAnalysis