Nutrient Comparison: Dry Soba Japanese Noodles VS Cooked Homemade Pasta per 1 kg
Compare the macro and micronutrient content in 1 kg of Dry Soba Japanese Noodles versus 1 kg of Cooked Homemade Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Dry Soba Japanese Noodles vs Cooked Homemade Pasta:
- 1 kilogram of Dry Soba Japanese Noodles has 2.6 times more Vitamin B1, 2.4 times more Vitamin B3, 6.4 times more Vitamin B5, 8.6 times more Vitamin B6 and 1.4 times more Vitamin B9 than Cooked Homemade Pasta.
- Both Dry Soba Japanese Noodles and Cooked Homemade Pasta provide similar amounts of Vitamin B2 per one kilogram.
- Both Dry Soba Japanese Noodles as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one kilogram.
Comparing minerals per 1 kilogram for Dry Soba Japanese Noodles vs Cooked Homemade Pasta:
- 1 kilogram of Dry Soba Japanese Noodles has 5.8 times more Calcium, 3.8 times more Copper, 2.4 times more Iron, 6.8 times more Magnesium, 6.7 times more Manganese, 6.4 times more Phosphorus, 13.3 times more Potassium, 10.7 times more Sodium and 4.6 times more Zinc than Cooked Homemade Pasta.
- 1 kilogram of Cooked Homemade Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Dry Soba Japanese Noodles has 2.7 times more Energy, 3 times more Carbohydrate and 3.3 times more Protein than Cooked Homemade Pasta.
- While 1 kg of Cooked Homemade Pasta Made Without Egg contains 3.4 times more Omega 3 and 2.2 times more Omega 6 than Dry Soba Japanese Noodles.
- 1 kilogram of Dry Soba Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6