Nutrient Comparison: Wheat Bread Flour VS Cooked Rice Noodles per 14 oz
Compare the macro and micronutrient content in 14 oz of Wheat Bread Flour versus 14 oz of Cooked Rice Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Wheat Bread Flour vs Cooked Rice Noodles:
- 14 ounces of Wheat Bread Flour have 4.4 times more Vitamin B1, 15 times more Vitamin B2, 13.9 times more Vitamin B3, 39.8 times more Vitamin B5, 6.2 times more Vitamin B6, 33 times more Vitamin B9 and 13.3 times more Vitamin E than Cooked Rice Noodles.
- 14 ounces of Cooked Rice Noodles have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin E
- Both Wheat Bread Flour as well as Cooked Rice Noodles have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Wheat Bread Flour vs Cooked Rice Noodles:
- 14 ounces of Wheat Bread Flour have 4.8 times more Copper, 6.4 times more Iron, 8.3 times more Magnesium, 6.9 times more Manganese, 4.9 times more Phosphorus, 25 times more Potassium, 8.8 times more Selenium and 3.4 times more Zinc than Cooked Rice Noodles.
- 14 ounces of Cooked Rice Noodles lack sufficient amounts of Iron, Magnesium and Potassium
- Both Wheat Bread Flour as well as Cooked Rice Noodles lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Wheat Bread Flour have 3.3 times more Energy, 10.8 times more Omega 3, 36.1 times more Omega 6, 3 times more Carbohydrate, 2.4 times more Fiber and 6.7 times more Protein than Cooked Rice Noodles.
- 14 ounces of Cooked Rice Noodles provide inadequate amounts of Omega 3 and Omega 6