Nutrient Comparison: Cooked Pasta VS Dry parboiled Long-grain White Rice per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked Pasta versus 5 oz of Dry parboiled Long-grain White Rice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked Pasta vs Dry parboiled Long-grain White Rice:
- 5 oz of Dry parboiled Long-grain White Rice contain 11.2 times more Vitamin B1, 2.5 times more Vitamin B2, 12.6 times more Vitamin B3, 6 times more Vitamin B5 and 9.2 times more Vitamin B6 than Cooked Pasta.
- 5 ounces of Cooked Pasta have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B9
- Both Cooked Pasta as well as Dry parboiled Long-grain White Rice have insufficient amounts of Vitamin B12, Vitamin C, Vitamin D, Vitamin E and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Cooked Pasta vs Dry parboiled Long-grain White Rice:
- 5 ounces of Cooked Pasta have 1.3 times more Selenium than Dry parboiled Long-grain White Rice.
- While 5 oz of Dry parboiled Long-grain White Rice contain 10.1 times more Calcium, 2.8 times more Copper, 1.5 times more Iron, 1.5 times more Magnesium, 3.2 times more Manganese, 2.6 times more Phosphorus, 4 times more Potassium and 2 times more Zinc than Cooked Pasta.
- 5 ounces of Cooked Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Dry parboiled Long-grain White Rice contain 2.4 times more Energy, 2.6 times more Carbohydrate and 1.3 times more Protein than Cooked Pasta.
- Both Cooked Pasta and Dry parboiled Long-grain White Rice offer comparable quantities of Fiber per five ounces.
- Both Cooked Pasta as well as Dry parboiled Long-grain White Rice provide inadequate amounts of Omega 3 and Omega 6 in five ounces.