Nutrient Comparison: Barley Malt flour VS Cooked 51% Whole Wheat Pasta per 1 kg
Compare the macro and micronutrient content in 1 kg of Barley Malt flour versus 1 kg of Cooked 51% Whole Wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Barley Malt flour vs Cooked 51% Whole Wheat Pasta:
- 1 kilogram of Barley Malt flour has 2 times more Vitamin B1, 3 times more Vitamin B2, 2 times more Vitamin B3, 2.5 times more Vitamin B5, 6.8 times more Vitamin B6, 1.9 times more Vitamin B9 and 5.7 times more Vitamin E than Cooked 51% Whole Wheat Pasta.
- 1 kilogram of Cooked 51% Whole Wheat Pasta have insufficient amounts of Vitamin E
Comparing minerals per 1 kilogram for Barley Malt flour vs Cooked 51% Whole Wheat Pasta:
- 1 kilogram of Barley Malt flour has 3.1 times more Calcium, 1.4 times more Copper, 2.9 times more Iron, 2.2 times more Magnesium, 2.8 times more Phosphorus, 2.9 times more Potassium and 1.8 times more Zinc than Cooked 51% Whole Wheat Pasta.
- Both Barley Malt flour and Cooked 51% Whole Wheat Pasta contain similar levels of Manganese and Selenium per one kilogram.
- 1 kilogram of Cooked 51% Whole Wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Barley Malt flour has 2.3 times more Energy, 2.4 times more Omega 3, 1.6 times more Omega 6, 2.5 times more Carbohydrate, 1.5 times more Fiber and 1.8 times more Protein than Cooked 51% Whole Wheat Pasta.