Nutrient Comparison: Cauliflower VS Cooked Homemade Pasta per 5 oz
Compare the macro and micronutrient content in 5 oz of Cauliflower versus 5 oz of Cooked Homemade Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cauliflower vs Cooked Homemade Pasta:
- 5 ounces of Cauliflower have 4.4 times more Vitamin B5, 6.6 times more Vitamin B6, 1.3 times more Vitamin B9 and more Vitamin C than Cooked Homemade Pasta.
- While 5 oz of Cooked Homemade Pasta Made Without Egg contain 3.6 times more Vitamin B1, 2.5 times more Vitamin B2 and 2.6 times more Vitamin B3 than Raw Cauliflower.
- 5 ounces of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Raw Cauliflower as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Cauliflower vs Cooked Homemade Pasta:
- 5 ounces of Cauliflower have 3.7 times more Calcium, 15.7 times more Potassium and 1.3 times more Water than Cooked Homemade Pasta.
- While 5 oz of Cooked Homemade Pasta Made Without Egg contain 1.5 times more Copper, 2.7 times more Iron, 2.5 times more Sodium and 1.4 times more Zinc than Raw Cauliflower.
- Both Cauliflower and Cooked Homemade Pasta contain similar levels of Magnesium, Manganese and Phosphorus per five ounces.
- 5 ounces of Cooked Homemade Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Cooked Homemade Pasta Made Without Egg contain 5 times more Energy, 3.7 times more Omega 3, 28.3 times more Omega 6, 5.1 times more Carbohydrate and 2.3 times more Protein than Raw Cauliflower.
- 5 ounces of Cauliflower provide inadequate amounts of Energy, Omega 3 and Omega 6