Partially Debranned Oat Flour has 2.5 times more energy per unit of mass than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina, which is very high in comparison to other foods. Cooked 51% Whole Wheat Pasta having above average energy density.
Discover which food has more nutrients per 500 calories - Cooked 51% Whole Wheat Pasta or Oat Flour?
Cooked 51% Whole Wheat Pasta VS Oat Flour Nutrients Per 500 Kcal
Discover which food has more nutrients per 500 calories - Cooked 51% Whole Wheat Pasta or Oat Flour?
Lets compare vitamin content per 500 calories of Cooked 51% Whole Wheat Pasta vs Oat Flour:
500 calories of Cooked 51% Whole Wheat Pasta have 2.1 times more Vitamin B2, 5 times more Vitamin B3, 2.9 times more Vitamin B5, 2 times more Vitamin B6 and 1.6 times more Vitamin B9 than Oat Flour.
While 500 kcal of Partially Debranned Oat Flour contain 1.7 times more Vitamin B1 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
500 calories of Oat Flour have insufficient amounts of Vitamin B5 and Vitamin B9
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina as well as Partially Debranned Oat Flour have insufficient amounts of Vitamin E in 500 calories.
Comparing minerals per 500 calories for Cooked 51% Whole Wheat Pasta vs Oat Flour:
500 calories of Cooked 51% Whole Wheat Pasta have 2.6 times more Selenium than Oat Flour.
While 500 kcal of Partially Debranned Oat Flour contain 1.3 times more Magnesium, 1.5 times more Manganese, 1.6 times more Phosphorus and 1.9 times more Potassium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked 51% Whole Wheat Pasta and Oat Flour contain similar levels of Copper, Iron and Zinc per 500 calories.
500 calories of Cooked 51% Whole Wheat Pasta lack sufficient amounts of Potassium
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina as well as Partially Debranned Oat Flour lack sufficient amounts of Calcium in 500 calories.
Comparison of macro-nutrients per 500 calories:
500 calories of Cooked 51% Whole Wheat Pasta have 1.2 times more Carbohydrate and 1.8 times more Fiber than Oat Flour.
While 500 kcal of Partially Debranned Oat Flour contain 2.4 times more Fat, 1.5 times more Omega 3 and 2.3 times more Omega 6 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Cooked 51% Whole Wheat Pasta and Oat Flour offer comparable quantities of Energy and Protein per 500 calories.
500 calories of Cooked 51% Whole Wheat Pasta provide inadequate amounts of Omega 3