Arrowroot Flour vs Pasta Fresh-Refrigerated
Every measured nutrient, side by side. Per 100 calories first, since food densities differ.
Key takeaways
- Pasta Fresh-Refrigerated has more protein per 100 calories: 3.92 g against 0.084 g.
- Pasta Fresh-Refrigerated is lighter per 100 g: 210 kcal against 357 kcal.
- Arrowroot Flour leads in 1 micronutrient, including Fiber.
- Pasta Fresh-Refrigerated leads in 40 micronutrients, including Vitamin A, Thiamin (B1), Riboflavin (B2).
Per 100 calories
| Nutrient | Arrowroot Flour | Pasta Fresh-Refrigerated |
|---|---|---|
| Calories | 100 kcal | 100 kcal |
| Protein | 0.084 g | 3.92 g |
| Carbs | 24.7 g | 19.1 g |
| Fat | 0.028 g | 0.763 g |
| Vitamins | ||
| Vitamin A | 0 µg | 6.56 µg |
| Thiamin (B1) | 0 mg | 0.203 mg |
| Riboflavin (B2) | 0 mg | 0.134 mg |
| Niacin (B3) | 0 mg | 1.05 mg |
| Pantothenic Acid (B5) | 0.036 mg | 0.196 mg |
| Vitamin B6 | 0.001 mg | 0.066 mg |
| Folate | 1.96 µg | 57.4 µg |
| Vitamin B12 | 0 µg | 0.107 µg |
| Minerals | ||
| Calcium | 11.2 mg | 9.79 mg |
| Iron | 0.092 mg | 1.06 mg |
| Magnesium | 0.84 mg | 18 mg |
| Phosphorus | 1.4 mg | 51.4 mg |
| Potassium | 3.08 mg | 61.1 mg |
| Sodium | 0.56 mg | 7.76 mg |
| Zinc | 0.02 mg | 0.454 mg |
| Copper | 0.011 mg | 0.072 mg |
| Manganese | 0.132 mg | 0.223 mg |
| Iodine | 0 µg | 4.89 µg |
| Carbohydrates | ||
| Fiber | 0.952 g | 0 g |
| Fats | ||
| Polyunsaturated Fat | 0.013 g | 0.244 g |
| Monounsaturated Fat | 0.001 g | 0.161 g |
| Saturated Fat | 0.005 g | 0.141 g |
| Cholesterol | 0 mg | 25.3 mg |
| Omega-6 (Linoleic Acid) | 0.01 g | 0.219 g |
| Amino Acids | ||
| Histidine | 0.001 g | 0.08 g |
| Isoleucine | 0.003 g | 0.159 g |
| Leucine | 0.005 g | 0.273 g |
| Lysine | 0.004 g | 0.095 g |
| Methionine | 0.002 g | 0.066 g |
| Cystine | 0.002 g | 0.106 g |
| Phenylalanine | 0.003 g | 0.191 g |
| Tyrosine | 0.003 g | 0.108 g |
| Threonine | 0.003 g | 0.112 g |
| Tryptophan | 0.001 g | 0.051 g |
| Valine | 0.004 g | 0.177 g |
| Arginine | 0.003 g | 0.155 g |
| Alanine | 0.004 g | 0.126 g |
| Serine | 0.013 g | 0.183 g |
| Proline | 0.014 g | 1.29 g |
| Glycine | 0.004 g | 0.125 g |
| Aspartic Acid | 0.003 g | 0.397 g |
| Glutamic Acid | 0.004 g | 0.191 g |
Per 100 grams
| Nutrient | Arrowroot Flour | Pasta Fresh-Refrigerated |
|---|---|---|
| Calories | 357 kcal | 210 kcal |
| Protein | 0.3 g | 8.2 g |
| Carbs | 88.2 g | 40.1 g |
| Fat | 0.1 g | 1.6 g |
| Vitamins | ||
| Vitamin A | 0 µg | 13.8 µg |
| Thiamin (B1) | 0.001 mg | 0.425 mg |
| Riboflavin (B2) | 0 mg | 0.28 mg |
| Niacin (B3) | 0 mg | 2.2 mg |
| Pantothenic Acid (B5) | 0.13 mg | 0.41 mg |
| Vitamin B6 | 0.005 mg | 0.139 mg |
| Folate | 7 µg | 120 µg |
| Vitamin B12 | 0 µg | 0.225 µg |
| Minerals | ||
| Calcium | 40 mg | 20.5 mg |
| Iron | 0.33 mg | 2.23 mg |
| Magnesium | 3 mg | 37.8 mg |
| Phosphorus | 5 mg | 108 mg |
| Potassium | 11 mg | 128 mg |
| Sodium | 2 mg | 16.3 mg |
| Zinc | 0.07 mg | 0.952 mg |
| Copper | 0.04 mg | 0.15 mg |
| Manganese | 0.47 mg | 0.467 mg |
| Iodine | 0 µg | 10.3 µg |
| Carbohydrates | ||
| Fiber | 3.4 g | 0 g |
| Fats | ||
| Polyunsaturated Fat | 0.045 g | 0.512 g |
| Monounsaturated Fat | 0.002 g | 0.338 g |
| Saturated Fat | 0.019 g | 0.295 g |
| Cholesterol | 0 mg | 53 mg |
| Omega-6 (Linoleic Acid) | 0.036 g | 0.459 g |
| Amino Acids | ||
| Histidine | 0.004 g | 0.168 g |
| Isoleucine | 0.01 g | 0.334 g |
| Leucine | 0.019 g | 0.572 g |
| Lysine | 0.013 g | 0.199 g |
| Methionine | 0.006 g | 0.139 g |
| Cystine | 0.006 g | 0.222 g |
| Phenylalanine | 0.012 g | 0.4 g |
| Tyrosine | 0.009 g | 0.227 g |
| Threonine | 0.012 g | 0.235 g |
| Tryptophan | 0.004 g | 0.106 g |
| Valine | 0.014 g | 0.371 g |
| Arginine | 0.012 g | 0.324 g |
| Alanine | 0.014 g | 0.264 g |
| Serine | 0.047 g | 0.384 g |
| Proline | 0.05 g | 2.71 g |
| Glycine | 0.014 g | 0.262 g |
| Aspartic Acid | 0.009 g | 0.831 g |
| Glutamic Acid | 0.013 g | 0.401 g |
Full profiles
Values come from the same measured catalog the Ration tracker uses. See the complete pages for Arrowroot Flour and Pasta Fresh-Refrigerated, including preparation variants and research-cited compound levels, or compare any two foods.