Nutrient Comparison: Whole Wheat Pasta VS Cooked Somen Japanese Noodles per 1 kg
Compare the macro and micronutrient content in 1 kg of Whole Wheat Pasta versus 1 kg of Cooked Somen Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Whole Wheat Pasta vs Cooked Somen Japanese Noodles:
- 1 kilogram of Whole Wheat Pasta has 20.4 times more Vitamin B1, 6.6 times more Vitamin B2, 89.6 times more Vitamin B3, 5.1 times more Vitamin B5, 21.8 times more Vitamin B6 and 34.5 times more Vitamin B9 than Cooked Somen Japanese Noodles.
- 1 kilogram of Cooked Somen Japanese Noodles have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B6 and Vitamin B9
- Both Dry Whole-Wheat Pasta as well as Cooked Somen Japanese Noodles have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Whole Wheat Pasta vs Cooked Somen Japanese Noodles:
- 1 kilogram of Whole Wheat Pasta has 3.6 times more Calcium, 19.9 times more Copper, 7 times more Iron, 64 times more Magnesium, 11.9 times more Manganese, 12.7 times more Phosphorus, 15 times more Potassium and 13.5 times more Zinc than Cooked Somen Japanese Noodles.
- While 1 kg of Cooked Somen Japanese Noodles contains 26.8 times more Sodium than Dry Whole-Wheat Pasta.
- 1 kilogram of Cooked Somen Japanese Noodles lack sufficient amounts of Calcium, Magnesium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Whole Wheat Pasta has 2.7 times more Energy, 16.3 times more Fat, 11.7 times more Omega 3, 16.1 times more Omega 6, 2.7 times more Carbohydrate and 3.5 times more Protein than Cooked Somen Japanese Noodles.
- 1 kilogram of Cooked Somen Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6