Nutrient Comparison: Cooked Soba Japanese Noodles VS Dry Enriched Vegetable Macaroni per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Soba Japanese Noodles versus 100 g of Dry Enriched Vegetable Macaroni to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Soba Japanese Noodles vs Dry Enriched Vegetable Macaroni:
- 100 g of Dry Enriched Vegetable Macaroni contain 11 times more Vitamin B1, 20.2 times more Vitamin B2, 14.4 times more Vitamin B3, 3.2 times more Vitamin B5, 3.2 times more Vitamin B6 and 39.7 times more Vitamin B9 than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles have insufficient amounts of Vitamin B9
- Both Cooked Soba Japanese Noodles as well as Dry Enriched Vegetable Macaroni have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Soba Japanese Noodles vs Dry Enriched Vegetable Macaroni:
- 100 grams of Cooked Soba Japanese Noodles have 1.4 times more Sodium than Dry Enriched Vegetable Macaroni.
- While 100 g of Dry Enriched Vegetable Macaroni contain 8.5 times more Calcium, 25 times more Copper, 8.9 times more Iron, 5.1 times more Magnesium, 10.3 times more Manganese, 4.6 times more Phosphorus, 8.1 times more Potassium and 6.3 times more Zinc than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles lack sufficient amounts of Calcium, Copper, Potassium and Zinc
Comparison of macro-nutrients per 100 grams:
- 100 g of Dry Enriched Vegetable Macaroni contain 3.7 times more Energy, 24.5 times more Omega 3, 13 times more Omega 6, 3.5 times more Carbohydrate and 2.6 times more Protein than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6