Nutrient Comparison: Dry Somen Japanese Noodles VS Cooked Corn Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Dry Somen 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 Somen Japanese Noodles vs Cooked Corn Pasta:
- 100 grams of Dry Somen Japanese Noodles have 1.9 times more Vitamin B1, 1.6 times more Vitamin B3, 3.8 times more Vitamin B5 and 2.3 times more Vitamin B9 than Cooked Corn Pasta.
- Both Dry Somen Japanese Noodles and Cooked Corn Pasta provide similar amounts of Vitamin B6 per 100 grams.
- 100 grams of Cooked Corn Pasta have insufficient amounts of Vitamin B2 and Vitamin B9
- Both Dry Somen 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 Somen Japanese Noodles vs Cooked Corn Pasta:
- 100 grams of Dry Somen Japanese Noodles have 23 times more Calcium, 2.3 times more Copper, 5.3 times more Iron, 3.1 times more Manganese, 5.3 times more Potassium, 3 times more Selenium and more Sodium than Cooked Corn Pasta.
- While 100 g of Cooked Corn Gluten-free Pasta contain 1.3 times more Magnesium and 1.4 times more Zinc than Dry Somen Japanese Noodles.
- Both Dry Somen Japanese Noodles and Cooked Corn Pasta contain similar levels of Phosphorus per 100 grams.
- 100 grams of Cooked Corn Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dry Somen Japanese Noodles have 2.8 times more Energy, 2.7 times more Carbohydrate and 4.3 times more Protein than Cooked Corn Pasta.
- Both Dry Somen Japanese Noodles and Cooked Corn Pasta offer comparable quantities of Fiber per 100 grams.
- Both Dry Somen Japanese Noodles as well as Cooked Corn Gluten-free Pasta provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.