Nutrient Comparison: Cooked 51% Whole Wheat Pasta VS Acorn Flour per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked 51% Whole Wheat Pasta versus 1 lb of Acorn Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cooked 51% Whole Wheat Pasta vs Acorn Flour:
- 1 pound of Cooked 51% Whole Wheat Pasta has 1.2 times more Vitamin B3 than Acorn Flour.
- While 1 lb of Full fat Acorn Flour contains 1.5 times more Vitamin B2, 4 times more Vitamin B5, 7.1 times more Vitamin B6 and 5.7 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Acorn Flour provide similar amounts of Vitamin B1 per one pound.
Comparing minerals per 1 pound for Cooked 51% Whole Wheat Pasta vs Acorn Flour:
- 1 pound of Cooked 51% Whole Wheat Pasta has 1.4 times more Iron and 1.8 times more Zinc than Acorn Flour.
- While 1 lb of Full fat Acorn Flour contains 3.6 times more Calcium, 3.1 times more Copper, 2.4 times more Magnesium, 1.7 times more Manganese and 9.2 times more Potassium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Acorn Flour contain similar levels of Phosphorus per one pound.
- 1 pound of Cooked 51% Whole Wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 1 pound:
- 1 lb of Full fat Acorn Flour contains 3.2 times more Energy, 20.1 times more Fat, 16.4 times more Saturated Fat, 10.7 times more Omega 6, 1.7 times more Carbohydrate and 1.3 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.