Nutrient Comparison: Cooked 51% Whole Wheat Pasta with Enriched Semolina VS Whole Sorghum Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked 51% Whole Wheat Pasta with Enriched Semolina versus 1 kg of Whole Sorghum Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Whole Sorghum Flour:
- 1 kilogram of Cooked 51% Whole Wheat Pasta with Enriched Semolina has 2.2 times more Vitamin B2 and 1.5 times more Vitamin B9 than Whole Sorghum Flour.
- While 1 kg of Whole-grain Sorghum Flour contains 1.7 times more Vitamin B1, 1.7 times more Vitamin B3, 2.1 times more Vitamin B5, 5 times more Vitamin B6 and 32 times more Vitamin K than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- 1 kilogram of Cooked 51% Whole Wheat Pasta with Enriched Semolina have insufficient amounts of Vitamin K
Comparing minerals per 1 kilogram for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Whole Sorghum Flour:
- 1 kilogram of Cooked 51% Whole Wheat Pasta with Enriched Semolina has 2.5 times more Selenium than Whole Sorghum Flour.
- While 1 kg of Whole-grain Sorghum Flour contains 1.4 times more Copper, 2 times more Iron, 3 times more Magnesium, 1.3 times more Manganese, 2.9 times more Phosphorus, 4.6 times more Potassium and 1.6 times more Zinc than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Whole-grain Sorghum Flour lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Whole-grain Sorghum Flour contains 2.3 times more Energy, 2.3 times more Fat, 2.5 times more Carbohydrate, 3 times more Sugars, 1.5 times more Fiber and 1.5 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.