Nutrient Comparison: Whole Blue Corn Flour VS Cooked Enriched Pasta with Salt per 1 kg
Compare the macro and micronutrient content in 1 kg of Whole Blue Corn Flour versus 1 kg of Cooked Enriched Pasta with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Whole Blue Corn Flour vs Cooked Enriched Pasta with Salt:
- 1 kilogram of Whole Blue Corn Flour has 1.7 times more Vitamin B2, 1.5 times more Vitamin B3, 4.9 times more Vitamin B5 and 9.6 times more Vitamin B6 than Cooked Enriched Pasta with Salt.
- While 1 kg of Cooked Enriched Pasta with Salt contains 1.7 times more Vitamin B1 than Whole-grain Blue Corn Flour.
Comparing minerals per 1 kilogram for Whole Blue Corn Flour vs Cooked Enriched Pasta with Salt:
- 1 kilogram of Whole Blue Corn Flour has 1.5 times more Copper, 1.4 times more Iron, 6.1 times more Magnesium, 1.7 times more Manganese, 4.5 times more Phosphorus, 8.7 times more Potassium and 4.4 times more Zinc than Cooked Enriched Pasta with Salt.
- While 1 kg of Cooked Enriched Pasta with Salt contains 12 times more Selenium and 26.2 times more Sodium than Whole-grain Blue Corn Flour.
- 1 kilogram of Cooked Enriched Pasta with Salt lack sufficient amounts of Potassium
- Both Whole-grain Blue Corn Flour as well as Cooked Enriched Pasta with Salt lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Whole Blue Corn Flour has 2.3 times more Energy, 5.5 times more Fat, 2.4 times more Carbohydrate, 4.7 times more Fiber and 1.5 times more Protein than Cooked Enriched Pasta with Salt.