Nutrient Comparison: Cooked Vegetable Macaroni VS Dry Soba Japanese Noodles per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Vegetable Macaroni versus 14 oz of Dry Soba Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Vegetable Macaroni vs Dry Soba Japanese Noodles:
- 14 oz of Dry Soba Japanese Noodles contain 4.3 times more Vitamin B1, 2.1 times more Vitamin B2, 3 times more Vitamin B3, 2.7 times more Vitamin B5 and 10 times more Vitamin B6 than Cooked Enriched Vegetable Macaroni.
- Both Cooked Vegetable Macaroni and Dry Soba Japanese Noodles provide similar amounts of Vitamin B9 per 14 ounces.
- 14 ounces of Cooked Vegetable Macaroni have insufficient amounts of Vitamin B6
- Both Cooked Enriched Vegetable Macaroni as well as Dry Soba Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Vegetable Macaroni vs Dry Soba Japanese Noodles:
- 14 oz of Dry Soba Japanese Noodles contain 3.2 times more Calcium, 2.5 times more Copper, 5.5 times more Iron, 5 times more Magnesium, 1.3 times more Manganese, 5.1 times more Phosphorus, 8.1 times more Potassium, 132 times more Sodium and 3.9 times more Zinc than Cooked Enriched Vegetable Macaroni.
- 14 ounces of Cooked Vegetable Macaroni lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Dry Soba Japanese Noodles contain 2.6 times more Energy, 2.8 times more Carbohydrate and 3.2 times more Protein than Cooked Enriched Vegetable Macaroni.
- Both Cooked Enriched Vegetable Macaroni as well as Dry Soba Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.