Nutrient Comparison: Dry Soba Japanese Noodles VS Cooked Corn Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Dry Soba Japanese Noodles versus 100 g of Cooked Corn Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dry Soba Japanese Noodles vs Cooked Corn Pasta:
- 100 grams of Dry Soba Japanese Noodles have 9.1 times more Vitamin B1, 5.7 times more Vitamin B2, 5.8 times more Vitamin B3, 7.5 times more Vitamin B5, 4.1 times more Vitamin B6 and 10 times more Vitamin B9 than Cooked Corn Pasta.
- 100 grams of Cooked Corn Pasta have insufficient amounts of Vitamin B2 and Vitamin B9
- Both Dry Soba Japanese Noodles as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Dry Soba Japanese Noodles vs Cooked Corn Pasta:
- 100 grams of Dry Soba Japanese Noodles have 35 times more Calcium, 3.6 times more Copper, 10.8 times more Iron, 2.6 times more Magnesium, 8.4 times more Manganese, 3.3 times more Phosphorus, 8.1 times more Potassium, more Sodium and 2.7 times more Zinc than Cooked Corn Pasta.
- 100 grams of Cooked Corn Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dry Soba Japanese Noodles have 2.7 times more Energy, 2.7 times more Carbohydrate and 5.5 times more Protein than Cooked Corn Pasta.
- Both Dry Soba Japanese Noodles as well as Cooked Corn Gluten-free Pasta provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.