Nutrient Comparison: TINKYADA Cooked Brown Rice Flour Pasta VS Whole Soft Wheat Flour per 1 lb
Compare the macro and micronutrient content in 1 lb of TINKYADA Cooked Brown Rice Flour Pasta versus 1 lb of Whole Soft Wheat Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of TINKYADA Cooked Brown Rice Flour Pasta vs Whole Soft Wheat Flour:
- 1 lb of Soft Wheat Whole Grain Flour contains 3.1 times more Vitamin B1, 2.3 times more Vitamin B2, 3.6 times more Vitamin B3, 3.9 times more Vitamin B5, 2.5 times more Vitamin B6, 7 times more Vitamin B9 and more Vitamin E than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
- 1 pound of TINKYADA Cooked Brown Rice Flour Pasta have insufficient amounts of Vitamin B9 and Vitamin E
- Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin A, Vitamin C, Vitamin D and Vitamin K in one pound.
Comparing minerals per 1 pound for TINKYADA Cooked Brown Rice Flour Pasta vs Whole Soft Wheat Flour:
- 1 lb of Soft Wheat Whole Grain Flour contains 6.6 times more Calcium, 6.9 times more Copper, 7 times more Iron, 3.3 times more Magnesium, 2.8 times more Manganese, 3.7 times more Phosphorus, 15.8 times more Potassium and 3.6 times more Zinc than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
- Both TINKYADA Cooked Brown Rice Flour Pasta and Whole Soft Wheat Flour contain similar levels of Selenium per one pound.
- 1 pound of TINKYADA Cooked Brown Rice Flour Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 pound:
- 1 lb of Soft Wheat Whole Grain Flour contains 2.4 times more Energy, 2.3 times more Carbohydrate, 7.7 times more Fiber and 2.8 times more Protein than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.