Lets compare vitamin content per 14 ounces of Cooked Homemade Pasta vs Dry Soba Japanese Noodles:
Dry Soba Japanese Noodles contain 2.6 times more Vitamin B1, 2.4 times more Vitamin B3, 6.4 times more Vitamin B5, 8.6 times more Vitamin B6 and 1.4 times more Vitamin B9 than Cooked Homemade Pasta Made Without Egg.
Both Cooked Homemade Pasta Made Without Egg and Dry Soba Japanese Noodles have similar amounts of Vitamin B2 per 14 oz.
Both Cooked Homemade Pasta Made Without Egg as well as Dry Soba Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 14 oz.
Comparing minerals per 14 ounces for Cooked Homemade Pasta vs Dry Soba Japanese Noodles:
Cooked Homemade Pasta Made Without Egg has 10 times more Water than Dry Soba Japanese Noodles.
While Dry Soba Japanese Noodles contain 5.8 times more Calcium, 3.8 times more Copper, 2.4 times more Iron, 6.8 times more Magnesium, 6.7 times more Manganese, 6.4 times more Phosphorus, 13.3 times more Potassium, 10.7 times more Sodium and 4.6 times more Zinc than Cooked Homemade Pasta Made Without Egg.
Comparison of macro-nutrients per 14 ounces:
Cooked Homemade Pasta Made Without Egg has 1.4 times more Fat, 3.4 times more Omega 3 and 2.2 times more Omega 6 than Dry Soba Japanese Noodles.
While Dry Soba Japanese Noodles contain 2.7 times more Energy, 3 times more Carbohydrate and 3.3 times more Protein than Cooked Homemade Pasta Made Without Egg.
Both Cooked Homemade Pasta Made Without Egg as well as Dry Soba Japanese Noodles have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.