Nutrient Comparison: Cooked Homemade Pasta VS Dry Somen Japanese Noodles per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Homemade Pasta versus 1 kg of Dry Somen Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Homemade Pasta vs Dry Somen Japanese Noodles:
- 1 kilogram of Cooked Homemade Pasta has 1.8 times more Vitamin B1, 5.7 times more Vitamin B2, 1.5 times more Vitamin B3 and 3.1 times more Vitamin B9 than Dry Somen Japanese Noodles.
- While 1 kg of Dry Somen Japanese Noodles contains 3.3 times more Vitamin B5 and 1.8 times more Vitamin B6 than Cooked Homemade Pasta Made Without Egg.
- Both Cooked Homemade Pasta Made Without Egg as well as Dry Somen Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one kilogram.
Comparing minerals per 1 kilogram for Cooked Homemade Pasta vs Dry Somen Japanese Noodles:
- 1 kg of Dry Somen Japanese Noodles contains 3.8 times more Calcium, 2.4 times more Copper, 2 times more Magnesium, 2.5 times more Manganese, 2 times more Phosphorus, 8.6 times more Potassium and 24.9 times more Sodium than Cooked Homemade Pasta Made Without Egg.
- Both Cooked Homemade Pasta and Dry Somen Japanese Noodles contain similar levels of Iron and Zinc per one kilogram.
- 1 kilogram of Cooked Homemade Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Homemade Pasta has 1.9 times more Omega 3 and 1.5 times more Omega 6 than Dry Somen Japanese Noodles.
- While 1 kg of Dry Somen Japanese Noodles contains 2.9 times more Energy, 2.9 times more Carbohydrate and 2.6 times more Protein than Cooked Homemade Pasta Made Without Egg.
- 1 kilogram of Dry Somen Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6