Nutrient Comparison: Cooked Enriched Pasta with Salt VS Whole Blue Corn Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Enriched Pasta with Salt versus 1 kg of Whole Blue Corn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Enriched Pasta with Salt vs Whole Blue Corn Flour:
- 1 kilogram of Cooked Enriched Pasta with Salt has 1.7 times more Vitamin B1 than Whole Blue Corn Flour.
- While 1 kg of Whole-grain Blue Corn Flour contains 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.
Comparing minerals per 1 kilogram for Cooked Enriched Pasta with Salt vs Whole Blue Corn Flour:
- 1 kilogram of Cooked Enriched Pasta with Salt has 12 times more Selenium and 26.2 times more Sodium than Whole Blue Corn Flour.
- While 1 kg of Whole-grain Blue Corn Flour contains 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.
- 1 kilogram of Cooked Enriched Pasta with Salt lack sufficient amounts of Potassium
- Both Cooked Enriched Pasta with Salt as well as Whole-grain Blue Corn Flour lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Whole-grain Blue Corn Flour contains 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.