Nutrient Comparison: Cooked Whole-wheat Pasta VS Dry Somen Japanese Noodles per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Whole-wheat 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 Whole-wheat Pasta vs Dry Somen Japanese Noodles:
- 1 kilogram of Cooked Whole-wheat Pasta has 1.5 times more Vitamin B1, 3.8 times more Vitamin B2, 3.6 times more Vitamin B3, 1.9 times more Vitamin B6 and 1.5 times more Vitamin B9 than Dry Somen Japanese Noodles.
- While 1 kg of Dry Somen Japanese Noodles contains 1.8 times more Vitamin B5 than Cooked Whole-wheat Pasta.
- Both Cooked Whole-wheat Pasta as well as Dry Somen Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cooked Whole-wheat Pasta vs Dry Somen Japanese Noodles:
- 1 kilogram of Cooked Whole-wheat Pasta has 1.6 times more Copper, 1.3 times more Iron, 1.9 times more Magnesium, 2.8 times more Manganese, 1.6 times more Phosphorus, 4.4 times more Selenium and 3 times more Zinc than Dry Somen Japanese Noodles.
- While 1 kg of Dry Somen Japanese Noodles contains 1.8 times more Calcium, 1.7 times more Potassium and 460 times more Sodium than Cooked Whole-wheat Pasta.
- 1 kilogram of Cooked Whole-wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Whole-wheat Pasta has 1.2 times more Omega 3 and 1.8 times more Omega 6 than Dry Somen Japanese Noodles.
- While 1 kg of Dry Somen Japanese Noodles contains 2.4 times more Energy, 2.5 times more Carbohydrate and 1.9 times more Protein than Cooked Whole-wheat Pasta.
- Both Cooked Whole-wheat Pasta and Dry Somen Japanese Noodles offer comparable quantities of Fiber per one kilogram.
- 1 kilogram of Dry Somen Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6