Nutrient Comparison: Cooked Whole-wheat Pasta VS Acorn Flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Whole-wheat Pasta versus 14 oz of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Whole-wheat Pasta vs Acorn Flour:
- 14 ounces of Cooked Whole-wheat Pasta have 1.3 times more Vitamin B3 than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 1.6 times more Vitamin B2, 3.5 times more Vitamin B5, 7.4 times more Vitamin B6 and 5.4 times more Vitamin B9 than Cooked Whole-wheat Pasta.
- Both Cooked Whole-wheat Pasta and Acorn Flour provide similar amounts of Vitamin B1 per 14 ounces.
- Both Cooked Whole-wheat Pasta as well as Full fat Acorn Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 14 ounces.
Comparing minerals per 14 ounces for Cooked Whole-wheat Pasta vs Acorn Flour:
- 14 ounces of Cooked Whole-wheat Pasta have 1.4 times more Iron, 1.2 times more Phosphorus and 2.1 times more Zinc than Acorn Flour.
- While 14 oz of Full fat Acorn Flour contain 3.3 times more Calcium, 2.7 times more Copper, 2 times more Magnesium, 1.3 times more Manganese and 7.4 times more Potassium than Cooked Whole-wheat Pasta.
- 14 ounces of Cooked Whole-wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Full fat Acorn Flour contain 3.4 times more Energy, 17.6 times more Fat, 16.1 times more Saturated Fat, 10.8 times more Omega 6, 1.8 times more Carbohydrate and 1.3 times more Protein than Cooked Whole-wheat Pasta.