Pasta with Sliced Franks in Tomato Sauce vs Beef Pot Pie
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Beef Pot Pie, frozen entree, prepared is higher in more vitamins & minerals
Calories (kcal)
Pasta with 90
Beef Pot 220
Protein (g)
Pasta with 4.37
Beef Pot 7.25
Carbs (g)
Pasta with 12.7
Beef Pot 22.0
Fat (g)
Pasta with 2.38
Beef Pot 11.4
Fiber (g)
Pasta with 1.60
Beef Pot 0.800
Quick answers
Which has more protein?
Beef Pot Pie, frozen entree, prepared — 7.25g vs 4.37g per 100g.
Which has fewer calories?
Pasta with Sliced Franks in Tomato Sauce, canned entree — 90 vs 220 kcal per 100g.
Which is more nutrient-dense?
Beef Pot Pie, frozen entree, prepared 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 with Sliced Franks in Tomato Sauce | Beef Pot Pie | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 90 kcal | 220 kcal | -59% |
| Macronutrients | |||
| Water | 78.2 g | 58.0 g | +35% |
| Protein | 4.37 g | 7.25 g | -40% |
| Total lipid (fat) | 2.38 g | 11.4 g | -79% |
| Carbohydrate, by difference | 12.7 g | 22.0 g | -42% |
| Fiber, total dietary | 1.60 g | 0.800 g | +100% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.791 g | 4.15 g | -81% |
| Fatty acids, total monounsaturated | 1.02 g | 5.31 g | -81% |
| Cholesterol | 9.00 mg | 21.0 mg | -57% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 3.80 mg | 0.300 mg | +1167% |
| Thiamin (Vitamin B1) | 0.078 mg | 0.197 mg | -60% |
| Riboflavin (Vitamin B2) | 0.069 mg | 0.087 mg | -21% |
| Niacin (Vitamin B3) | 1.16 mg | 1.63 mg | -29% |
| Pantothenic acid (Vitamin B5) | 0.240 mg | 0.145 mg | +66% |
| Vitamin B-6 — Pyridoxine | 0.073 mg | 0.133 mg | -45% |
| Biotin (Vitamin B7) | 40.0 ug | 18.0 ug | +122% |
| Folate, total (Vitamin B9) | 13.0 ug | 15.0 ug | -13% |
| Choline, total | 12.0 mg | 19.6 mg | -39% |
| Vitamin B-12 — Cobalamin | 0.190 ug | 0.320 ug | -41% |
| Vitamin A, RAE | 13.0 ug | — | |
| Carotene, beta | 110 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.740 mg | 0.260 mg | +185% |
| Vitamin D (D2 + D3) | 0.400 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 2.20 ug | |
| Minerals | |||
| Calcium, Ca | 60.0 mg | 14.0 mg | +329% |
| Iron, Fe | 0.910 mg | 1.25 mg | -27% |
| Magnesium, Mg | 14.0 mg | 13.0 mg | +8% |
| Phosphorus, P | 43.0 mg | 67.0 mg | -36% |
| Potassium, K | 191 mg | 115 mg | +66% |
| Sodium, Na | 287 mg | 365 mg | -21% |
| Zinc, Zn | 0.520 mg | 1.10 mg | -53% |
| Copper, Cu | 0.136 mg | 0.030 mg | +353% |
| Manganese, Mn | 0.129 mg | 0.207 mg | -38% |
| Selenium, Se | 8.00 ug | 5.30 ug | +51% |
| Other Nutrients | |||
| Energy | 375 kj | 919 kj | -59% |
| Ash | 2.36 g | 1.26 g | +87% |
| Total Sugars | 3.17 g | — | |
| Sucrose | — | 0.320 g | |
| Glucose | — | 0.770 g | |
| Fructose | — | 0.080 g | |
| Lactose | — | 0 g | |
| Maltose | — | 1.66 g | |
| Starch | 3.78 g | 14.1 g | -73% |
| Folic acid (Vitamin B9 — synthetic) | 27.0 ug | 3.00 ug | +800% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 49.0 ug | 28.0 ug | +75% |
| Betaine | — | 14.1 mg | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 4.00 ug | — | |
| Beta-carotene (Provitamin A) | 1.00 ug | — | |
| Vitamin A, IU | 198 IU | — | |
| Beta-cryptoxanthin (Provitamin A) | 7506 ug | — | |
| Lycopene | 5.00 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0.030 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 0.710 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 0.130 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | — | 0.020 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 16.0 IU | — | |
| Vitamin K1 — Phylloquinone | 1.60 ug | 2.70 ug | -41% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 3.30 ug | |
| SFA 4:0 (Butyric acid) | 0.003 g | 0 g | |
| SFA 6:0 (Caproic acid) | 0.002 g | 0 g | |
| SFA 8:0 (Caprylic acid) | 0.001 g | 0 g | |
| SFA 10:0 (Capric acid) | 0.007 g | 0.005 g | +40% |
| SFA 12:0 (Lauric acid) | 0.006 g | 0.002 g | +200% |
| SFA 13:0 (Tridecanoic acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.045 g | 0.177 g | -75% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | 0.015 g | -100% |
| SFA 16:0 (Palmitic acid) | 0.471 g | 2.36 g | -80% |
| SFA 17:0 (Margaric acid) | 0 g | 0.060 g | -100% |
| SFA 18:0 (Stearic acid) | 0.256 g | 1.50 g | -83% |
| SFA 20:0 (Arachidic acid) | 0 g | 0.025 g | -100% |
| SFA 22:0 (Behenic acid) | 0 g | 0.007 g | -100% |
| SFA 24:0 (Lignoceric acid) | 0 g | 0 g | = |
| MUFA 14:1 (Myristoleic acid) | 0 g | 0.025 g | -100% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.093 g | 0.245 g | -62% |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | 0.045 g | -100% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.898 g | 4.94 g | -82% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.006 g | 0.057 g | -89% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.027 g | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.328 g | 1.46 g | -78% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.277 g | 1.35 g | -79% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.051 g | 0.065 g | -22% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0.020 g | -100% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | 0.027 g | -100% |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0.005 g | -100% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 21:5 (Omega-3, Heneicosapentaenoic acid) | — | 0 g | |
| PUFA 22:4 (Omega-6, Adrenic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Tryptophan (EAA) | — | 0.077 g | |
| Threonine (EAA) | — | 0.267 g | |
| Isoleucine (EAA, BCAA) | — | 0.271 g | |
| Leucine (EAA, BCAA) | — | 0.517 g | |
| Lysine (EAA) | — | 0.419 g | |
| Methionine (EAA) | — | 0.133 g | |
| Cystine (conditionally essential) | — | 0.106 g | |
| Phenylalanine (EAA) | — | 0.299 g | |
| Tyrosine (conditionally essential) | — | 0.200 g | |
| Valine (EAA, BCAA) | — | 0.316 g | |
| Arginine (conditionally essential) | — | 0.402 g | |
| Histidine (EAA) | — | 0.187 g | |
| Alanine | — | 0.370 g | |
| Aspartic acid | — | 0.542 g | |
| Glutamic acid | — | 1.55 g | |
| Glycine (conditionally essential) | — | 0.370 g | |
| Proline (conditionally essential) | — | 0.550 g | |
| Serine | — | 0.289 g | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 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 with Sliced Franks in Tomato Sauce, canned entree nutrition facts Beef Pot Pie, frozen entree, prepared nutrition facts Compare other foods →
Dig deeper — biggest differences
Vitamin C, total ascorbic acid +1167% in Pasta with Sliced Franks in Tomato Sauce, canned entree Copper, Cu +353% in Pasta with Sliced Franks in Tomato Sauce, canned entree Calcium, Ca +329% in Pasta with Sliced Franks in Tomato Sauce, canned entree Vitamin E (alpha-tocopherol) +185% in Pasta with Sliced Franks in Tomato Sauce, canned entree
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