Nutrient Comparison: Cooked 51% Whole Wheat Pasta VS Oat Flour per 1 lb
Compare the macro and micronutrient content in 1 lb of Cooked 51% Whole Wheat Pasta versus 1 lb of Oat 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 Oat Flour:
- 1 pound of Cooked 51% Whole Wheat Pasta has 2 times more Vitamin B3 than Oat Flour.
- While 1 lb of Partially Debranned Oat Flour contains 4.4 times more Vitamin B1, 1.3 times more Vitamin B6, 1.6 times more Vitamin B9 and 7 times more Vitamin E than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Oat Flour provide similar amounts of Vitamin B2 and Vitamin B5 per one pound.
- 1 pound of Cooked 51% Whole Wheat Pasta have insufficient amounts of Vitamin E
Comparing minerals per 1 pound for Cooked 51% Whole Wheat Pasta vs Oat Flour:
- 1 lb of Partially Debranned Oat Flour contains 4.6 times more Calcium, 2.2 times more Copper, 2.4 times more Iron, 3.2 times more Magnesium, 3.9 times more Manganese, 4.1 times more Phosphorus, 4.8 times more Potassium and 2.9 times more Zinc than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Oat Flour contain similar levels of Selenium 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 Partially Debranned Oat Flour contains 2.5 times more Energy, 6.1 times more Fat, 6.7 times more Saturated Fat, 3.7 times more Omega 3, 5.8 times more Omega 6, 2.1 times more Carbohydrate, 1.4 times more Fiber and 2.5 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.