Lets compare vitamin content per 1 pound of Wheat flour, white, all-purpose, enriched, calcium-fortified vs Cooked Pasta:
Wheat flour, white, all-purpose, enriched, calcium-fortified has 39.3 times more Vitamin B1, 24.7 times more Vitamin B2, 14.8 times more Vitamin B3, 3.9 times more Vitamin B5 and 26.1 times more Vitamin B9 than Cooked Pasta.
Both Wheat flour, white, all-purpose, enriched, calcium-fortified and Cooked Pasta have similar amounts of Vitamin B6 per 1 lb.
Both Wheat flour, white, all-purpose, enriched, calcium-fortified as well as Cooked Pasta have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin E in 1 lb.
Comparing minerals per 1 pound for Wheat flour, white, all-purpose, enriched, calcium-fortified vs Cooked Pasta:
Wheat flour, white, all-purpose, enriched, calcium-fortified has 36 times more Calcium, 1.4 times more Copper, 9.3 times more Iron, 1.2 times more Magnesium, 2.1 times more Manganese, 1.9 times more Phosphorus, 2.4 times more Potassium and 1.4 times more Zinc than Cooked Pasta.
While Cooked Pasta contains 5.2 times more Water than Wheat flour, white, all-purpose, enriched, calcium-fortified.
Comparison of macro-nutrients per 1 pound:
Wheat flour, white, all-purpose, enriched, calcium-fortified has 2.3 times more Energy, 1.3 times more Omega 6, 2.5 times more Carbohydrate, 1.5 times more Fiber and 1.8 times more Protein than Cooked Pasta.
Both Wheat flour, white, all-purpose, enriched, calcium-fortified and Cooked Pasta have similar amounts of Fat and Omega 3 per 1 lb.
Both Wheat flour, white, all-purpose, enriched, calcium-fortified as well as Cooked Pasta have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.