Lets compare vitamin content per 100 grams of Dry Enriched Vegetable Macaroni vs Cooked Corn Pasta:
Dry Enriched Vegetable Macaroni has 19.5 times more Vitamin B1, 22.8 times more Vitamin B2, 13.2 times more Vitamin B3, 5.9 times more Vitamin B5, 2.2 times more Vitamin B6 and 46.3 times more Vitamin B9 than Cooked Corn Gluten-free Pasta.
Both Dry Enriched Vegetable Macaroni as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 g.
Comparing minerals per 100 grams for Dry Enriched Vegetable Macaroni vs Cooked Corn Pasta:
Dry Enriched Vegetable Macaroni has 34 times more Calcium, 3.1 times more Copper, 17.1 times more Iron, 1.3 times more Magnesium, 25.1 times more Manganese, 1.5 times more Phosphorus, 9.2 times more Potassium, more Sodium and 1.2 times more Zinc than Cooked Corn Gluten-free Pasta.
While Cooked Corn Gluten-free Pasta contains 6.9 times more Water than Dry Enriched Vegetable Macaroni.
Comparison of macro-nutrients per 100 grams:
Dry Enriched Vegetable Macaroni has 2.9 times more Energy, 1.4 times more Fat, 4.9 times more Omega 3, 2.7 times more Carbohydrate and 5 times more Protein than Cooked Corn Gluten-free Pasta.
Both Dry Enriched Vegetable Macaroni and Cooked Corn Gluten-free Pasta have similar amounts of Omega 6 and Fiber per 100 g.
Both Dry Enriched Vegetable Macaroni as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.