Nutrient Comparison: Cooked 51% Whole Wheat Pasta with Enriched Semolina VS Sunflower Seed Flour per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked 51% Whole Wheat Pasta with Enriched Semolina versus 5 oz of Sunflower Seed Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Sunflower Seed Flour:
- 5 oz of Partially Defatted Sunflower Seed Flour contain 16.2 times more Vitamin B1, 2 times more Vitamin B2, 2.8 times more Vitamin B3, 25.4 times more Vitamin B5, 11.6 times more Vitamin B6 and 5.8 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Comparing minerals per 5 ounces for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Sunflower Seed Flour:
- 5 oz of Partially Defatted Sunflower Seed Flour contain 10.4 times more Calcium, 9.5 times more Copper, 4.2 times more Iron, 8.4 times more Magnesium, 2 times more Manganese, 7.1 times more Phosphorus, 1.9 times more Selenium and 4.9 times more Zinc than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- 5 ounces of Cooked 51% Whole Wheat Pasta with Enriched Semolina lack sufficient amounts of Calcium
- 5 ounces of Sunflower Seed Flour lack sufficient amounts of Potassium
Comparison of macro-nutrients per 5 ounces:
- 5 oz of Partially Defatted Sunflower Seed Flour contain 2.1 times more Energy and 8.5 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and Sunflower Seed Flour offer comparable quantities of Carbohydrate and Fiber per five ounces.