Comparing Nutrients in 100 calories Cooked 51% Whole Wheat Pasta with Enriched SemolinaVS Whole Soft Wheat Flour
Weight per 100 calories
Cooked 51% Whole Wheat Pasta with Enriched Semolina
64g
Whole Soft Wheat Flour
30g
Soft Wheat Whole Grain Flour has 2.1 times more energy per unit of mass than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina, which is high in comparison to other foods. Cooked 51% Whole Wheat Pasta with Enriched Semolina having above average energy density.
Discover which food has more nutrients per 100 calories - Cooked 51% Whole Wheat Pasta with Enriched Semolina or Whole Soft Wheat Flour?
Macros Ratio
ProteinFatCarbs
Cooked 51% Whole Wheat Pasta with Enriched Semolina
Cooked 51% Whole Wheat Pasta With Enriched Semolina VS Whole Soft Wheat Flour Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Cooked 51% Whole Wheat Pasta with Enriched Semolina or Whole Soft Wheat Flour?
Lets compare vitamin content per 100 calories of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Whole Soft Wheat Flour:
100 calories of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 1.4 times more Vitamin B1, 1.5 times more Vitamin B2 and 2.9 times more Vitamin B9 than Whole Soft Wheat Flour.
While 100 kcal of Soft Wheat Whole Grain Flour contain 1.8 times more Vitamin B5 and 1.4 times more Vitamin B6 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and Whole Soft Wheat Flour provide similar amounts of Vitamin B3 per 100 calories.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin K in 100 calories.
Comparing minerals per 100 calories for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Whole Soft Wheat Flour:
100 calories of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 5.1 times more Selenium than Whole Soft Wheat Flour.
While 100 kcal of Soft Wheat Whole Grain Flour contain 1.3 times more Magnesium, 1.6 times more Manganese, 1.6 times more Phosphorus, 2.6 times more Potassium and 1.4 times more Zinc than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and Whole Soft Wheat Flour contain similar levels of Copper and Iron per 100 calories.
100 calories of Cooked 51% Whole Wheat Pasta with Enriched Semolina lack sufficient amounts of Potassium
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Soft Wheat Whole Grain Flour lack sufficient amounts of Calcium in 100 calories.
Comparison of macro-nutrients per 100 calories:
100 calories of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 1.3 times more Protein than Whole Soft Wheat Flour.
While 100 kcal of Soft Wheat Whole Grain Flour contain 1.4 times more Fiber than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and Whole Soft Wheat Flour offer comparable quantities of Energy and Carbohydrate per 100 calories.