Nutrient Comparison: Whole Soft Wheat Flour VS TINKYADA Cooked Brown Rice Flour Pasta per 1 lb
Compare the macro and micronutrient content in 1 lb of Whole Soft Wheat Flour versus 1 lb of TINKYADA Cooked Brown Rice Flour Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Whole Soft Wheat Flour vs TINKYADA Cooked Brown Rice Flour Pasta:
- 1 pound of Whole Soft Wheat Flour has 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 Pasta.
- 1 pound of TINKYADA Cooked Brown Rice Flour Pasta have insufficient amounts of Vitamin B9 and Vitamin E
- Both Soft Wheat Whole Grain Flour as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Vitamin A, Vitamin C, Vitamin D and Vitamin K in one pound.
Comparing minerals per 1 pound for Whole Soft Wheat Flour vs TINKYADA Cooked Brown Rice Flour Pasta:
- 1 pound of Whole Soft Wheat Flour has 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 Pasta.
- Both Whole Soft Wheat Flour and TINKYADA Cooked Brown Rice Flour Pasta 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 pound of Whole Soft Wheat Flour has 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 Pasta.