Spaghetti vs Arrowroot flour
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) is higher in more vitamins & minerals
Calories (kcal)
Spaghetti 164
Arrowroot flour 357
Protein (g)
Spaghetti 8.86
Arrowroot flour 0.300
Carbs (g)
Spaghetti 30.9
Arrowroot flour 88.2
Fat (g)
Spaghetti 0.210
Arrowroot flour 0.100
Fiber (g)
Spaghetti 2.00
Arrowroot flour 3.40
Quick answers
Which has more protein?
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) — 8.86g vs 0.300g per 100g.
Which has fewer calories?
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) — 164 vs 357 kcal per 100g.
Which is more nutrient-dense?
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) 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 | Spaghetti | Arrowroot flour | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 164 kcal | 357 kcal | -54% |
| Macronutrients | |||
| Water | 59.7 g | 11.4 g | +425% |
| Protein | 8.86 g | 0.300 g | +2853% |
| Total lipid (fat) | 0.210 g | 0.100 g | +110% |
| Carbohydrate, by difference | 30.9 g | 88.2 g | -65% |
| Fiber, total dietary | 2.00 g | 3.40 g | -41% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.032 g | 0.019 g | +68% |
| Fatty acids, total monounsaturated | 0.026 g | 0.002 g | +1200% |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.298 mg | 0.001 mg | +29700% |
| Riboflavin (Vitamin B2) | 0.161 mg | 0 mg | |
| Niacin (Vitamin B3) | 1.84 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.286 mg | 0.130 mg | +120% |
| Vitamin B-6 — Pyridoxine | 0.064 mg | 0.005 mg | +1180% |
| Biotin (Vitamin B7) | 82.0 ug | 7.00 ug | +1071% |
| Folate, total (Vitamin B9) | 71.0 ug | 0 ug | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 10.0 mg | 40.0 mg | -75% |
| Iron, Fe | 0.720 mg | 0.330 mg | +118% |
| Magnesium, Mg | 30.0 mg | 3.00 mg | +900% |
| Phosphorus, P | 50.0 mg | 5.00 mg | +900% |
| Potassium, K | 42.0 mg | 11.0 mg | +282% |
| Sodium, Na | 5.00 mg | 2.00 mg | +150% |
| Zinc, Zn | 0.500 mg | 0.070 mg | +614% |
| Copper, Cu | 0.084 mg | 0.040 mg | +110% |
| Manganese, Mn | 0.417 mg | 0.470 mg | -11% |
| Selenium, Se | 25.2 ug | — | |
| Other Nutrients | |||
| Energy | 686 kj | 1494 kj | -54% |
| Ash | 0.310 g | 0.080 g | +288% |
| Folic acid (Vitamin B9 — synthetic) | 11.0 ug | 7.00 ug | +57% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 132 ug | 7.00 ug | +1786% |
| Retinol | 0 ug | 0 ug | = |
| Vitamin A, IU | 0 IU | 0 IU | = |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| SFA 14:0 (Myristic acid) | 0 g | 0.001 g | -100% |
| SFA 16:0 (Palmitic acid) | 0.028 g | 0.017 g | +65% |
| SFA 18:0 (Stearic acid) | 0.003 g | 0.001 g | +200% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0 g | = |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.026 g | 0.002 g | +1200% |
| Fatty acids, total polyunsaturated | 0.095 g | 0.045 g | +111% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.086 g | 0.036 g | +139% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.009 g | 0.009 g | = |
| Tryptophan (EAA) | 0.103 g | 0.004 g | +2475% |
| Threonine (EAA) | 0.228 g | 0.012 g | +1800% |
| Isoleucine (EAA, BCAA) | 0.319 g | 0.010 g | +3090% |
| Leucine (EAA, BCAA) | 0.557 g | 0.019 g | +2832% |
| Lysine (EAA) | 0.191 g | 0.013 g | +1369% |
| Methionine (EAA) | 0.129 g | 0.006 g | +2050% |
| Cystine (conditionally essential) | 0.220 g | 0.006 g | +3567% |
| Phenylalanine (EAA) | 0.391 g | 0.012 g | +3158% |
| Tyrosine (conditionally essential) | 0.220 g | 0.009 g | +2344% |
| Valine (EAA, BCAA) | 0.354 g | 0.014 g | +2429% |
| Arginine (conditionally essential) | 0.315 g | 0.012 g | +2525% |
| Histidine (EAA) | 0.169 g | 0.004 g | +4125% |
| Alanine | 0.259 g | 0.014 g | +1750% |
| Aspartic acid | 0.367 g | 0.047 g | +681% |
| Glutamic acid | 2.78 g | 0.050 g | +5464% |
| Glycine (conditionally essential) | 0.269 g | 0.014 g | +1821% |
| Proline (conditionally essential) | 0.848 g | 0.009 g | +9322% |
| Serine | 0.383 g | 0.013 g | +2846% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) nutrition facts Arrowroot flour nutrition facts Compare other foods →
Dig deeper — biggest differences
Thiamin (Vitamin B1) +29700% in Spaghetti, protein-fortified, cooked, enriched (n x 6.25) Protein +2853% in Spaghetti, protein-fortified, cooked, enriched (n x 6.25) Vitamin B-6 — Pyridoxine +1180% in Spaghetti, protein-fortified, cooked, enriched (n x 6.25) Biotin (Vitamin B7) +1071% in Spaghetti, protein-fortified, cooked, enriched (n x 6.25)
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