Pasta vs Arrowroot flour
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pasta, fresh-refrigerated, spinach, as purchased is higher in more vitamins & minerals
Calories (kcal)
Pasta 289
Arrowroot flour 357
Protein (g)
Pasta 11.3
Arrowroot flour 0.300
Carbs (g)
Pasta 55.7
Arrowroot flour 88.2
Fat (g)
Pasta 2.10
Arrowroot flour 0.100
Fiber (g)
Pasta —
Arrowroot flour 3.40
Quick answers
Which has more protein?
Pasta, fresh-refrigerated, spinach, as purchased — 11.3g vs 0.300g per 100g.
Which has fewer calories?
Pasta, fresh-refrigerated, spinach, as purchased — 289 vs 357 kcal per 100g.
Which is more nutrient-dense?
Pasta, fresh-refrigerated, spinach, as purchased scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Pasta | Arrowroot flour | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 289 kcal | 357 kcal | -19% |
| Macronutrients | |||
| Water | 30.1 g | 11.4 g | +165% |
| Protein | 11.3 g | 0.300 g | +3653% |
| Total lipid (fat) | 2.10 g | 0.100 g | +2000% |
| Carbohydrate, by difference | 55.7 g | 88.2 g | -37% |
| Fiber, total dietary | — | 3.40 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.483 g | 0.019 g | +2442% |
| Fatty acids, total monounsaturated | 0.659 g | 0.002 g | +32850% |
| Cholesterol | 73.0 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.609 mg | 0.001 mg | +60800% |
| Riboflavin (Vitamin B2) | 0.398 mg | 0 mg | |
| Niacin (Vitamin B3) | 3.46 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.688 mg | 0.130 mg | +429% |
| Vitamin B-6 — Pyridoxine | 0.315 mg | 0.005 mg | +6200% |
| Biotin (Vitamin B7) | 177 ug | 7.00 ug | +2429% |
| Folate, total (Vitamin B9) | 121 ug | 0 ug | |
| Vitamin B-12 — Cobalamin | 0.310 ug | 0 ug | |
| Vitamin A, RAE | 25.0 ug | 0 ug | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 43.0 mg | 40.0 mg | +8% |
| Iron, Fe | 3.30 mg | 0.330 mg | +900% |
| Magnesium, Mg | 63.0 mg | 3.00 mg | +2000% |
| Phosphorus, P | 148 mg | 5.00 mg | +2860% |
| Potassium, K | 272 mg | 11.0 mg | +2373% |
| Sodium, Na | 27.0 mg | 2.00 mg | +1250% |
| Zinc, Zn | 1.40 mg | 0.070 mg | +1900% |
| Copper, Cu | 0.197 mg | 0.040 mg | +393% |
| Manganese, Mn | 0.781 mg | 0.470 mg | +66% |
| Other Nutrients | |||
| Energy | 1209 kj | 1494 kj | -19% |
| Ash | 0.820 g | 0.080 g | +925% |
| Folic acid (Vitamin B9 — synthetic) | 56.0 ug | 7.00 ug | +700% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 262 ug | 7.00 ug | +3643% |
| Retinol | 15.0 ug | 0 ug | |
| Vitamin A, IU | 241 IU | 0 IU | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| SFA 14:0 (Myristic acid) | 0.007 g | 0.001 g | +600% |
| SFA 16:0 (Palmitic acid) | 0.388 g | 0.017 g | +2182% |
| SFA 18:0 (Stearic acid) | 0.087 g | 0.001 g | +8600% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.063 g | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.595 g | 0.002 g | +29650% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.001 g | — | |
| Fatty acids, total polyunsaturated | 0.467 g | 0.045 g | +938% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.403 g | 0.036 g | +1019% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.064 g | 0.009 g | +611% |
| Tryptophan (EAA) | 0.150 g | 0.004 g | +3650% |
| Threonine (EAA) | 0.352 g | 0.012 g | +2833% |
| Isoleucine (EAA, BCAA) | 0.488 g | 0.010 g | +4780% |
| Leucine (EAA, BCAA) | 0.813 g | 0.019 g | +4179% |
| Lysine (EAA) | 0.336 g | 0.013 g | +2485% |
| Methionine (EAA) | 0.208 g | 0.006 g | +3367% |
| Cystine (conditionally essential) | 0.297 g | 0.006 g | +4850% |
| Phenylalanine (EAA) | 0.560 g | 0.012 g | +4567% |
| Tyrosine (conditionally essential) | 0.332 g | 0.009 g | +3589% |
| Valine (EAA, BCAA) | 0.544 g | 0.014 g | +3786% |
| Arginine (conditionally essential) | 0.480 g | 0.012 g | +3900% |
| Histidine (EAA) | 0.237 g | 0.004 g | +5825% |
| Alanine | 0.399 g | 0.014 g | +2750% |
| Aspartic acid | 0.601 g | 0.047 g | +1179% |
| Glutamic acid | 3.45 g | 0.050 g | +6798% |
| Glycine (conditionally essential) | 0.369 g | 0.014 g | +2536% |
| Proline (conditionally essential) | 1.06 g | 0.009 g | +11633% |
| Serine | 0.577 g | 0.013 g | +4338% |
| Daidzein | 0 mg | — | |
| Genistein | 0.010 mg | — | |
| Isoflavones | |||
| Total isoflavones | 0.010 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Pasta, fresh-refrigerated, spinach, as purchased nutrition facts Arrowroot flour nutrition facts Compare other foods →
Dig deeper — biggest differences
Thiamin (Vitamin B1) +60800% in Pasta, fresh-refrigerated, spinach, as purchased Vitamin B-6 — Pyridoxine +6200% in Pasta, fresh-refrigerated, spinach, as purchased Protein +3653% in Pasta, fresh-refrigerated, spinach, as purchased Phosphorus, P +2860% in Pasta, fresh-refrigerated, spinach, as purchased
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