Nutrient Comparison: Dry parboiled Long-grain White Rice VS Cooked Pasta per 14 oz
Compare the macro and micronutrient content in 14 oz of Dry parboiled Long-grain White Rice versus 14 oz of Cooked Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Dry parboiled Long-grain White Rice vs Cooked Pasta:
- 14 ounces of Dry parboiled Long-grain White Rice have 11.2 times more Vitamin B1, 2.5 times more Vitamin B2, 12.6 times more Vitamin B3, 6 times more Vitamin B5 and 9.2 times more Vitamin B6 than Cooked Pasta.
- 14 ounces of Cooked Pasta have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B9
- Both Dry parboiled Long-grain White Rice as well as Cooked Pasta have insufficient amounts of Vitamin B12, Vitamin C, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Dry parboiled Long-grain White Rice vs Cooked Pasta:
- 14 ounces of Dry parboiled Long-grain White Rice have 10.1 times more Calcium, 2.8 times more Copper, 1.5 times more Iron, 1.5 times more Magnesium, 3.2 times more Manganese, 2.6 times more Phosphorus, 4 times more Potassium and 2 times more Zinc than Cooked Pasta.
- While 14 oz of Cooked Pasta contain 1.3 times more Selenium than Dry parboiled Long-grain White Rice.
- 14 ounces of Cooked Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Dry parboiled Long-grain White Rice have 2.4 times more Energy, 2.6 times more Carbohydrate and 1.3 times more Protein than Cooked Pasta.
- Both Dry parboiled Long-grain White Rice and Cooked Pasta offer comparable quantities of Fiber per 14 ounces.
- Both Dry parboiled Long-grain White Rice as well as Cooked Pasta provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.