Lets compare vitamin content per 100 grams of Cooked Vegetable Macaroni vs Dry Soba Japanese Noodles:
Dry Soba Japanese Noodles contain 4.3 times more Vitamin B1, 2.1 times more Vitamin B2, 3 times more Vitamin B3, 2.7 times more Vitamin B5 and 10 times more Vitamin B6 than Cooked Enriched Vegetable Macaroni.
Both Cooked Enriched Vegetable Macaroni and Dry Soba Japanese Noodles have similar amounts of Vitamin B9 per 100 g.
Both Cooked Enriched Vegetable Macaroni as well as Dry Soba Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked Vegetable Macaroni vs Dry Soba Japanese Noodles:
Cooked Enriched Vegetable Macaroni has 9.9 times more Water than Dry Soba Japanese Noodles.
While Dry Soba Japanese Noodles contain 3.2 times more Calcium, 2.5 times more Copper, 5.5 times more Iron, 5 times more Magnesium, 1.3 times more Manganese, 5.1 times more Phosphorus, 8.1 times more Potassium, 132 times more Sodium and 3.9 times more Zinc than Cooked Enriched Vegetable Macaroni.
Comparison of macro-nutrients per 100 grams:
Dry Soba Japanese Noodles contain 2.6 times more Energy, 3.2 times more Omega 3, 5.2 times more Omega 6, 2.8 times more Carbohydrate and 3.2 times more Protein than Cooked Enriched Vegetable Macaroni.
Both Cooked Enriched Vegetable Macaroni as well as Dry Soba Japanese Noodles have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 100 g.