Nutrient Comparison: Acorn Flour VS Cooked 51% Whole Wheat Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Acorn Flour versus 100 g of Cooked 51% Whole Wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Acorn Flour vs Cooked 51% Whole Wheat Pasta:
- 100 grams of Acorn Flour have 1.5 times more Vitamin B2, 4 times more Vitamin B5, 7.1 times more Vitamin B6 and 5.7 times more Vitamin B9 than Cooked 51% Whole Wheat Pasta.
- Both Acorn Flour and Cooked 51% Whole Wheat Pasta provide similar amounts of Vitamin B1 and Vitamin B3 per 100 grams.
Comparing minerals per 100 grams for Acorn Flour vs Cooked 51% Whole Wheat Pasta:
- 100 grams of Acorn Flour have 3.6 times more Calcium, 3.1 times more Copper, 2.4 times more Magnesium, 1.7 times more Manganese and 9.2 times more Potassium than Cooked 51% Whole Wheat Pasta.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contain 1.4 times more Iron and 1.8 times more Zinc than Full fat Acorn Flour.
- Both Acorn Flour and Cooked 51% Whole Wheat Pasta contain similar levels of Phosphorus per 100 grams.
- 100 grams of Cooked 51% Whole Wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Acorn Flour have 3.2 times more Energy, 20.1 times more Fat, 16.4 times more Saturated Fat, 10.7 times more Omega 6, 1.7 times more Carbohydrate and 1.3 times more Protein than Cooked 51% Whole Wheat Pasta.