Nutrient Comparison: 51% Whole Wheat Pasta with Enriched Semolina VS Whole Soft Wheat Flour per 1 kg
Compare the macro and micronutrient content in 1 kg of 51% Whole Wheat Pasta with Enriched Semolina versus 1 kg of Whole Soft Wheat Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of 51% Whole Wheat Pasta with Enriched Semolina vs Whole Soft Wheat Flour:
- 1 kilogram of 51% Whole Wheat Pasta with Enriched Semolina has 1.9 times more Vitamin B1, 1.7 times more Vitamin B2, 1.6 times more Vitamin B3, 1.3 times more Vitamin B6 and 4.1 times more Vitamin B9 than Whole Soft Wheat Flour.
- While 1 kg of Soft Wheat Whole Grain Flour contains 1.4 times more Vitamin B5 than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- Both Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for 51% Whole Wheat Pasta with Enriched Semolina vs Whole Soft Wheat Flour:
- 1 kilogram of 51% Whole Wheat Pasta with Enriched Semolina has 6 times more Selenium than Whole Soft Wheat Flour.
- While 1 kg of Soft Wheat Whole Grain Flour contains 1.3 times more Calcium, 1.6 times more Manganese, 1.3 times more Phosphorus and 1.3 times more Zinc than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- Both 51% Whole Wheat Pasta with Enriched Semolina and Whole Soft Wheat Flour contain similar levels of Copper, Iron, Magnesium and Potassium per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of 51% Whole Wheat Pasta with Enriched Semolina has 1.3 times more Fat, 2.2 times more Sugars and 1.4 times more Protein than Whole Soft Wheat Flour.
- Both 51% Whole Wheat Pasta with Enriched Semolina and Whole Soft Wheat Flour offer comparable quantities of Energy, Carbohydrate and Fiber per one kilogram.