Rye bread vs Vegetable pasta, cooked

Rye breadVegetable pasta, cooked
Same weightSame caloriesOne serving

In short

One serving each: 83 calories in rye bread (1 slice, regular, 32 g), 179 calories in vegetable pasta, cooked (1 cup, cooked, 140 g). Both get most of their calories from carbohydrate.

More in vegetable pasta, cooked: selenium (2.8×), folate (3.1×), fiber (3.2×), carbohydrates (2.4×) and 2 more. Everything else is within 4% of a day's needs.

Calories, and where they come from

Rye bread83 cal

1 slice, regular (32 g) · 2.7 g protein · 15.5 g carbs (1.2 g sugars) · 1.1 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%
  • Selenium9.9 µg · 27.7 µg
    18%50%
  • Folate48.3 µg · 148 µg
    12%37%
  • Fiber1.9 g · 6 g
    7%22%
  • Carbohydrates15.5 g · 37.2 g
    6%14%
  • Copper0.06 mg · 0.13 mg
    7%14%
  • Protein2.7 g · 6.3 g
    5%13%

Show as: bars · dots

Where they are alike

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

  • Total fat1.1 g · 0.15 g1%·<1%
  • Saturated fatlimit0.2 g · 0.022 g1%·<1%
  • Cholesterollimit0 mg · 0 mg0%·0%
  • Sodiumlimit193 mg · 139 mg8%·6%
  • Potassium53.1 mg · 43.4 mg1%·1%
  • Calcium23.4 mg · 15.4 mg2%·1%
  • Iron0.91 mg · 0.69 mg5%·4%
  • Magnesium12.8 mg · 26.6 mg3%·6%
  • Phosphorus40 mg · 70 mg3%·6%
  • Zinc0.36 mg · 0.62 mg3%·6%
  • Vitamin A0 µg · 7 µg0%·1%
  • Vitamin C0.13 mg · 0 mg<1%·0%
  • Vitamin D0 µg · 0 µg0%·0%
  • Vitamin E0.11 mg · 0.29 mg1%·2%
  • Vitamin K0.38 µg · 0.42 µg<1%·<1%
  • Thiamin (B1)0.14 mg · 0.16 mg12%·13%
  • Riboflavin (B2)0.11 mg · 0.085 mg8%·7%
  • Niacin (B3)1.2 mg · 1.5 mg8%·9%
  • Vitamin B60.024 mg · 0.034 mg1%·2%
  • Vitamin B120 µg · 0 µg0%·0%
  • Choline4.7 mg · 7 mg1%·1%

Reported for only one of the two, so not compared: manganese, pantothenic acid (B5).

From USDA FoodData Central: Rye bread (SR Legacy 172684), 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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Rye bread vs Vegetable pasta, cooked: nutrition compared | MyFoodAnalysis