Nutrient Comparison: Oat Flour VS 51% whole wheat Pasta per 1 kg
Compare the macro and micronutrient content in 1 kg of Oat Flour versus 1 kg of 51% whole wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Oat Flour vs 51% whole wheat Pasta:
- 1 kilogram of Oat Flour has 1.9 times more Vitamin B1, 4.1 times more Vitamin E and 3.6 times more Vitamin K than 51% whole wheat Pasta.
- While 1 kg of Dry 51% whole wheat Pasta with Unenriched Semolina contains 1.5 times more Vitamin B2, 5.4 times more Vitamin B3, 4 times more Vitamin B5, 2.2 times more Vitamin B6 and 1.8 times more Vitamin B9 than Partially Debranned Oat Flour.
- 1 kilogram of 51% whole wheat Pasta have insufficient amounts of Vitamin E and Vitamin K
Comparing minerals per 1 kilogram for Oat Flour vs 51% whole wheat Pasta:
- 1 kilogram of Oat Flour has 2 times more Calcium, 1.2 times more Iron, 1.4 times more Magnesium, 1.8 times more Manganese, 1.6 times more Phosphorus and 1.3 times more Zinc than 51% whole wheat Pasta.
- While 1 kg of Dry 51% whole wheat Pasta with Unenriched Semolina contains 2 times more Selenium than Partially Debranned Oat Flour.
- Both Oat Flour and 51% whole wheat Pasta contain similar levels of Copper and Potassium per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Oat Flour has 3.4 times more Fat, 4.6 times more Saturated Fat, 2.3 times more Omega 3 and 3.7 times more Omega 6 than 51% whole wheat Pasta.
- While 1 kg of Dry 51% whole wheat Pasta with Unenriched Semolina contains 3.3 times more Sugars and 1.6 times more Fiber than Partially Debranned Oat Flour.
- Both Oat Flour and 51% whole wheat Pasta offer comparable quantities of Energy, Carbohydrate and Protein per one kilogram.