Nutrient Comparison: Cooked Homemade Pasta VS Sunflower Seed Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Homemade Pasta versus 1 kg of Sunflower Seed Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Homemade Pasta vs Sunflower Seed Flour:
- 1 kg of Partially Defatted Sunflower Seed Flour contains 17.5 times more Vitamin B1, 1.8 times more Vitamin B2, 5.4 times more Vitamin B3, 44 times more Vitamin B5, 26.9 times more Vitamin B6 and 5.2 times more Vitamin B9 than Cooked Homemade Pasta Made Without Egg.
- Both Cooked Homemade Pasta Made Without Egg as well as Partially Defatted Sunflower Seed Flour have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in one kilogram.
Comparing minerals per 1 kilogram for Cooked Homemade Pasta vs Sunflower Seed Flour:
- 1 kilogram of Cooked Homemade Pasta has 24.7 times more Sodium than Sunflower Seed Flour.
- While 1 kg of Partially Defatted Sunflower Seed Flour contains 19 times more Calcium, 28.6 times more Copper, 5.9 times more Iron, 24.7 times more Magnesium, 10.2 times more Manganese, 17.2 times more Phosphorus and 13.4 times more Zinc than Cooked Homemade Pasta Made Without Egg.
- 1 kilogram of Cooked Homemade Pasta lack sufficient amounts of Calcium
- Both Cooked Homemade Pasta Made Without Egg as well as Partially Defatted Sunflower Seed Flour lack sufficient amounts of Potassium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Homemade Pasta has 27.5 times more Omega 3 than Sunflower Seed Flour.
- While 1 kg of Partially Defatted Sunflower Seed Flour contains 2.6 times more Energy, 1.9 times more Omega 6, 1.4 times more Carbohydrate and 11 times more Protein than Cooked Homemade Pasta Made Without Egg.
- 1 kilogram of Sunflower Seed Flour provide inadequate amounts of Omega 3