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Types of pasta differ in flour, egg content, enrichment and shape, and USDA FoodData Central lists each kind as a separate entry. This guide to pasta types ranks 11 cooked kinds from USDA SR Legacy data by protein per cup, with carbohydrate, fiber and iron and the FDA percent Daily Value, shows how much a cup weighs for each shape, explains what the FDA standards of identity say about macaroni, spaghetti and noodles, and compares enriched and unenriched entries. For the main values of plain cooked pasta, see our separate guide.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- In USDA data, a cup of cooked protein-fortified spaghetti lists about 12.4 grams of protein, the top of this list of types of pasta, against 7.2 grams for regular enriched pasta.
- USDA lists a cup of cooked enriched pasta at 1.6 milligrams of iron and the unenriched entry at 0.6 milligrams, with protein the same at 7.2 grams.
- A cup of cooked spaghetti, not packed, weighs 124 grams in USDA data, while a cup of penne, farfalle or rotini weighs 107 grams.
- FDA's standards in 21 CFR Part 139 set spaghetti at more than 0.06 inch but not more than 0.11 inch in diameter, and noodle products contain egg.
Types of pasta ranked by protein per cup
The table lists USDA FoodData Central SR Legacy entries for cooked pasta and noodles at the first 1-cup portion USDA gives for each, ranked by protein. The percent Daily Value (%DV) uses the FDA Daily Values of 28 grams for fiber and 18 milligrams for iron; protein has no %DV here because the FDA labeling rule bases a protein %DV on an amount corrected for protein quality. SR Legacy lists spinach spaghetti, somen and the soba entry without a fiber value, so they are not shown.
| Pasta (USDA FDC ID) | Serving | Calories | Protein | Carbohydrate | Fiber (% DV) | Iron (% DV) |
|---|---|---|---|---|---|---|
| Spaghetti, protein-fortified, enriched (168934) | 1 cup (140 g) | 230 | 12.4 g | 43.2 g | 2.8 g (10%) | 1.0 mg (6%) |
| Egg noodles, spinach, enriched (169734) | 1 cup (160 g) | 211 | 8.1 g | 38.8 g | 3.7 g (13%) | 1.7 mg (10%) |
| Egg noodles, enriched (169732) | 1 cup (160 g) | 221 | 7.3 g | 40.3 g | 1.9 g (7%) | 2.4 mg (13%) |
| Pasta, enriched (169737) | 1 cup spaghetti not packed (124 g) | 196 | 7.2 g | 38.3 g | 2.2 g (8%) | 1.6 mg (9%) |
| Pasta, unenriched (168928) | 1 cup spaghetti not packed (124 g) | 196 | 7.2 g | 38.3 g | 2.2 g (8%) | 0.6 mg (3%) |
| Pasta, whole-wheat (168910) | 1 cup spaghetti not packed (117 g) | 174 | 7.0 g | 35.2 g | 4.6 g (16%) | 2.0 mg (11%) |
| Pasta, 51% whole wheat, enriched semolina (172024) | 1 cup spaghetti not packed (116 g) | 181 | 6.6 g | 35.8 g | 5.2 g (19%) | 1.8 mg (10%) |
| Macaroni, vegetable, enriched (168904) | 1 cup spiral shaped (134 g) | 172 | 6.1 g | 35.7 g | 5.8 g (21%) | 0.7 mg (4%) |
| Pasta, gluten-free, corn and rice flour (173265) | 1 cup spaghetti (141 g) | 252 | 4.5 g | 53.7 g | 2.0 g (7%) | 0.3 mg (2%) |
| Pasta, gluten-free, corn (168900) | 1 cup (140 g) | 176 | 3.7 g | 39.1 g | 6.7 g (24%) | 0.3 mg (2%) |
| Rice noodles (168914) | 1 cup (176 g) | 190 | 3.2 g | 42.3 g | 1.8 g (6%) | 0.2 mg (1%) |
In USDA data, protein-fortified spaghetti tops the ranking at about 12.4 grams of protein per cup, and the two egg noodle entries follow at 8.1 and 7.3 grams. USDA lists regular enriched pasta at 7.2 grams per cup and whole-wheat pasta at 7.0 grams, with 4.6 grams of fiber for the whole-wheat entry against 2.2 grams for the enriched one. The USDA entry for pasta made with 51% whole wheat and enriched semolina lists 5.2 grams of fiber per cup, and the corn pasta entry lists 6.7 grams, the most in the table. USDA lists rice noodles at about 3.2 grams of protein and 0.2 milligrams of iron per cup, the lowest iron here.
For related grain guides, see semolina, orzo, couscous, ramen and our whole grain foods list.
How FDA standards define macaroni, spaghetti and noodles
FDA sets standards of identity for these foods in 21 CFR Part 139. Under section 139.110, macaroni products are made by drying formed units of dough from semolina, durum flour, farina, flour, or a combination, with water. The shape names in that section are defined by diameter, and FDA’s noodle standard adds egg. The table quotes the wording of each FDA section.
| Standardized food | Section (21 CFR) | Wording in the regulation |
|---|---|---|
| Macaroni | 139.110(b) | tube-shaped and more than 0.11 inch but not more than 0.27 inch in diameter |
| Spaghetti | 139.110(c) | tube-shaped or cord-shaped (not tubular) and more than 0.06 inch but not more than 0.11 inch in diameter |
| Vermicelli | 139.110(d) | cord-shaped (not tubular) and not more than 0.06 inch in diameter |
| Whole wheat macaroni products | 139.138(a)(1) | Whole wheat flour or whole durum wheat flour or both are used as the sole wheat ingredient |
| Noodle products | 139.150(a) | liquid eggs, frozen eggs, dried eggs, egg yolks, frozen yolks, dried yolks |
| Vegetable noodle products | 139.160(a) | tomato (of any red variety), artichoke, beet, carrot, parsley, or spinach is added |
| Wheat and soy noodle products | 139.180(a) | soy flour is added in a quantity not less than 12.5 percent of the combined weight of the wheat and soy ingredients used |
So in FDA’s terms, spaghetti sits between vermicelli, the thinnest cord, and macaroni, the widest tube, and FDA’s noodle products are set apart by egg. FDA’s whole wheat standard in section 139.138 uses whole wheat or whole durum wheat flour as the sole wheat ingredient, while section 139.115 requires enriched macaroni products to contain thiamin, riboflavin, niacin or niacinamide, folic acid and iron within set ranges per pound.
Grams per cup for pasta shapes in USDA data
USDA gives several 1-cup portions for its cooked enriched pasta entry (169737), one for each shape, because a cup of tubes or bows holds less pasta than a cup of strands. The calories in the table come from the same USDA entry at 158 calories per 100 grams.
| USDA portion (FDC ID 169737) | Grams per cup | Calories per cup |
|---|---|---|
| 1 cup spaghetti not packed | 124 g | 196 |
| 1 cup spaghetti packed | 151 g | 239 |
| 1 cup elbows not packed | 120 g | 190 |
| 1 cup elbows packed | 132 g | 209 |
| 1 cup penne | 107 g | 169 |
| 1 cup farfalle | 107 g | 169 |
| 1 cup rotini | 107 g | 169 |
| 1 cup shells | 105 g | 166 |
| 1 cup lasagne | 116 g | 183 |
In USDA data, a packed cup of spaghetti weighs 151 grams against 124 grams loose, and a cup of shells weighs 105 grams. Because USDA values are set per 100 grams, weight is the more direct basis for comparing shapes than a cup.
Enrichment and salt in USDA pasta entries
The table compares cooked pasta forms per 100 grams in USDA data, with the FDA Daily Values of 28 grams for fiber, 18 milligrams for iron, 1.2 milligrams for thiamin, 400 micrograms DFE for folate and 2,300 milligrams for sodium.
| Pasta form (USDA FDC ID) | Amount | Calories | Fiber (% DV) | Iron (% DV) | Thiamin (% DV) | Folate (% DV) | Sodium (% DV) |
|---|---|---|---|---|---|---|---|
| Pasta, enriched, without added salt (169737) | 100 g | 158 | 1.8 g (6%) | 1.28 mg (7%) | 0.27 mg (23%) | 119 mcg DFE (30%) | 1 mg (0%) |
| Pasta, enriched, with added salt (169751) | 100 g | 157 | 1.8 g (6%) | 1.28 mg (7%) | 0.27 mg (23%) | 119 mcg DFE (30%) | 131 mg (6%) |
| Pasta, unenriched, without added salt (168928) | 100 g | 158 | 1.8 g (6%) | 0.50 mg (3%) | 0.02 mg (2%) | 7 mcg DFE (2%) | 1 mg (0%) |
| Pasta, whole-wheat (168910) | 100 g | 149 | 3.9 g (14%) | 1.72 mg (10%) | 0.16 mg (13%) | 21 mcg DFE (5%) | 4 mg (0%) |
| Pasta, 51% whole wheat, enriched semolina (172024) | 100 g | 156 | 4.5 g (16%) | 1.58 mg (9%) | 0.20 mg (16%) | 51 mcg DFE (13%) | 4 mg (0%) |
| Egg noodles, enriched (169732) | 100 g | 138 | 1.2 g (4%) | 1.47 mg (8%) | 0.29 mg (24%) | 138 mcg DFE (34%) | 5 mg (0%) |
| Egg noodles, unenriched, without added salt (168926) | 100 g | 138 | 1.2 g (4%) | 0.60 mg (3%) | 0.03 mg (2%) | 7 mcg DFE (2%) | 5 mg (0%) |
Per 100 grams in USDA data, enriched pasta lists 0.27 milligrams of thiamin and 119 micrograms DFE of folate, against 0.02 milligrams and 7 micrograms DFE for the unenriched entry, which matches the nutrients FDA names in its enrichment standard. USDA lists the same pasta cooked with added salt at 131 milligrams of sodium per 100 grams, against 1 milligram without it. For other lists, see foods high in folate, foods high in iron and low sodium foods.
Rice noodles and gluten-free entries
USDA lists rice noodles and two pasta entries made with corn or with corn and rice flour. FDA’s gluten-free labeling rule, 21 CFR 101.91, defines a gluten-containing grain as wheat, rye or barley, or their crossbred hybrids such as triticale, and a food labeled gluten-free under that FDA rule must have any unavoidable gluten below 20 parts per million. Wheat pasta is not a gluten-free food in FDA’s terms; our guide to foods with gluten lists others. USDA files the soba entry under its own name; see soba noodles in our buckwheat guide.
Allergens and other notes
- Allergens: FDA lists wheat, eggs and soybeans among the nine major food allergens, and FDA’s noodle standard defines noodle products by their egg content.
- Grain group: the Dietary Guidelines for Americans list pasta among examples of refined grains; our refined carbs guide covers that group.
- Bread: our sibling guide to types of bread uses the same USDA approach.
- Values vary: USDA SR Legacy figures are averages; the Nutrition Facts label gives the figure for one product.
Frequently Asked Questions
What are the main types of pasta in USDA data?
USDA SR Legacy lists enriched, unenriched and whole-wheat entries, pasta made with 51% whole wheat, egg noodles, vegetable macaroni, protein-fortified spaghetti, rice noodles and corn pastas, among others.
Which pasta types list the most protein per cup?
In USDA data, cooked protein-fortified spaghetti lists about 12.4 grams per cup, spinach egg noodles 8.1 grams and enriched egg noodles 7.3 grams.
What is the difference between macaroni, spaghetti and vermicelli?
FDA’s standard in 21 CFR 139.110 defines them by diameter: vermicelli is the thinnest cord, spaghetti is more than 0.06 inch but not more than 0.11 inch, and macaroni is a tube up to 0.27 inch.
What makes a noodle different from other pasta?
Under FDA’s standard in 21 CFR 139.150, noodle products are made with eggs or egg yolks in liquid, frozen or dried form.
Does enriched pasta differ from unenriched pasta?
Per 100 grams in USDA data, cooked enriched pasta lists more iron, thiamin and folate than the unenriched entry, while calories and protein are the same.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Bread: 25 Breads Compared per Ounce in USDA Data, Pasta Nutrition: Enriched, Whole Wheat and Is Pasta Healthy?, Whole Grain Foods: A Whole Grains List, Label Terms and USDA Data, Types of Rice: USDA Values per Cooked Cup, Types of Noodles: Egg, Rice, Soba, Somen and More in USDA Data.