Nutrient Comparison: Dry Somen Japanese Noodles VS Cooked Enriched Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Dry Somen Japanese Noodles versus 100 g of Cooked Enriched Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dry Somen Japanese Noodles vs Cooked Enriched Pasta:
- 100 grams of Dry Somen Japanese Noodles have 4.4 times more Vitamin B5 than Cooked Enriched Pasta.
- While 100 g of Cooked Enriched Pasta contain 2.7 times more Vitamin B1, 5.2 times more Vitamin B2, 1.9 times more Vitamin B3 and 5.2 times more Vitamin B9 than Dry Somen Japanese Noodles.
- Both Dry Somen Japanese Noodles and Cooked Enriched Pasta provide similar amounts of Vitamin B6 per 100 grams.
- Both Dry Somen Japanese Noodles as well as Cooked Enriched Pasta have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Dry Somen Japanese Noodles vs Cooked Enriched Pasta:
- 100 grams of Dry Somen Japanese Noodles have 3.3 times more Calcium, 1.4 times more Copper, 1.6 times more Magnesium, 1.5 times more Manganese, 1.4 times more Phosphorus, 3.7 times more Potassium and 1840 times more Sodium than Cooked Enriched Pasta.
- While 100 g of Cooked Enriched Pasta contain 3.2 times more Selenium than Dry Somen Japanese Noodles.
- Both Dry Somen Japanese Noodles and Cooked Enriched Pasta contain similar levels of Iron and Zinc per 100 grams.
- 100 grams of Cooked Enriched Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dry Somen Japanese Noodles have 2.3 times more Energy, 2.4 times more Carbohydrate, 2.4 times more Fiber and 2 times more Protein than Cooked Enriched Pasta.
- Both Dry Somen Japanese Noodles as well as Cooked Enriched Pasta provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.