Pasta vs Arrowroot flour

Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy

Pasta, fresh-refrigerated, spinach, cooked is higher in more vitamins & minerals

Calories (kcal)

Pasta 130
Arrowroot flour 357

Protein (g)

Pasta 5.06
Arrowroot flour 0.300

Carbs (g)

Pasta 25.0
Arrowroot flour 88.2

Fat (g)

Pasta 0.940
Arrowroot flour 0.100

Fiber (g)

Pasta —
Arrowroot flour 3.40

Quick answers

Which has more protein?

Pasta, fresh-refrigerated, spinach, cooked — 5.06g vs 0.300g per 100g.

Which has fewer calories?

Pasta, fresh-refrigerated, spinach, cooked — 130 vs 357 kcal per 100g.

Which is more nutrient-dense?

Pasta, fresh-refrigerated, spinach, cooked 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
Energy
Energy 130 kcal 357 kcal
Macronutrients
Water 68.6 g 11.4 g
Protein 5.06 g 0.300 g
Total lipid (fat) 0.940 g 0.100 g
Carbohydrate, by difference 25.0 g 88.2 g
Fiber, total dietary — 3.40 g
Fats & Fatty Acids
Fatty acids, total saturated 0.217 g 0.019 g
Fatty acids, total monounsaturated 0.296 g 0.002 g
Cholesterol 33.0 mg 0 mg
Vitamins
Vitamin C, total ascorbic acid 0 mg 0 mg
Thiamin (Vitamin B1) 0.178 mg 0.001 mg
Riboflavin (Vitamin B2) 0.134 mg 0 mg
Niacin (Vitamin B3) 1.01 mg 0 mg
Pantothenic acid (Vitamin B5) 0.232 mg 0.130 mg
Vitamin B-6 — Pyridoxine 0.113 mg 0.005 mg
Biotin (Vitamin B7) 64.0 ug 7.00 ug
Folate, total (Vitamin B9) 46.0 ug 0 ug
Vitamin B-12 — Cobalamin 0.140 ug 0 ug
Vitamin A, RAE 10.0 ug 0 ug
Vitamin D (D2 + D3) — 0 ug
Minerals
Calcium, Ca 18.0 mg 40.0 mg
Iron, Fe 1.11 mg 0.330 mg
Magnesium, Mg 24.0 mg 3.00 mg
Phosphorus, P 57.0 mg 5.00 mg
Potassium, K 37.0 mg 11.0 mg
Sodium, Na 6.00 mg 2.00 mg
Zinc, Zn 0.630 mg 0.070 mg
Copper, Cu 0.080 mg 0.040 mg
Manganese, Mn 0.316 mg 0.470 mg
Other Nutrients
Energy 544 kj 1494 kj
Ash 0.370 g 0.080 g
Folic acid (Vitamin B9 — synthetic) 18.0 ug 7.00 ug
Folate, DFE (Vitamin B9 — dietary folate equivalents) 96.0 ug 7.00 ug
Retinol 6.00 ug 0 ug
Vitamin A, IU 103 IU 0 IU
Vitamin D (D2 + D3 — total) — 0 IU
SFA 14:0 (Myristic acid) 0.003 g 0.001 g
SFA 16:0 (Palmitic acid) 0.174 g 0.017 g
SFA 18:0 (Stearic acid) 0.039 g 0.001 g
MUFA 16:1 (Omega-7, Palmitoleic acid) 0.028 g 0 g
MUFA 18:1 (Omega-9, Oleic acid family) 0.267 g 0.002 g
MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) 0.001 g —
Fatty acids, total polyunsaturated 0.210 g 0.045 g
PUFA 18:2 (Omega-6, Linoleic acid) 0.181 g 0.036 g
PUFA 18:3 (Omega-3, Alpha-linolenic family) 0.029 g 0.009 g
Tryptophan (EAA) 0.067 g 0.004 g
Threonine (EAA) 0.158 g 0.012 g
Isoleucine (EAA, BCAA) 0.219 g 0.010 g
Leucine (EAA, BCAA) 0.365 g 0.019 g
Lysine (EAA) 0.151 g 0.013 g
Methionine (EAA) 0.093 g 0.006 g
Cystine (conditionally essential) 0.134 g 0.006 g
Phenylalanine (EAA) 0.252 g 0.012 g
Tyrosine (conditionally essential) 0.149 g 0.009 g
Valine (EAA, BCAA) 0.245 g 0.014 g
Arginine (conditionally essential) 0.216 g 0.012 g
Histidine (EAA) 0.107 g 0.004 g
Alanine 0.179 g 0.014 g
Aspartic acid 0.270 g 0.047 g
Glutamic acid 1.55 g 0.050 g
Glycine (conditionally essential) 0.166 g 0.014 g
Proline (conditionally essential) 0.474 g 0.009 g
Serine 0.259 g 0.013 g

* 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, cooked nutrition facts Arrowroot flour nutrition facts Compare other foods →

Dig deeper — biggest differences

Thiamin (Vitamin B1) +17700% in Pasta, fresh-refrigerated, spinach, cooked Vitamin B-6 — Pyridoxine +2160% in Pasta, fresh-refrigerated, spinach, cooked Protein +1587% in Pasta, fresh-refrigerated, spinach, cooked Phosphorus, P +1040% in Pasta, fresh-refrigerated, spinach, cooked

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