Nutrient Comparison: Acorn Flour VS 51% whole wheat Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Acorn Flour versus 100 g of 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 51% whole wheat Pasta:
- 100 grams of Acorn Flour have 2.5 times more Vitamin B6 and 1.9 times more Vitamin B9 than 51% whole wheat Pasta.
- While 100 g of Dry 51% whole wheat Pasta with Unenriched Semolina contain 2.5 times more Vitamin B1, 1.3 times more Vitamin B2 and 3.3 times more Vitamin B3 than Full fat Acorn Flour.
- Both Acorn Flour and 51% whole wheat Pasta provide similar amounts of Vitamin B5 per 100 grams.
Comparing minerals per 100 grams for Acorn Flour vs 51% whole wheat Pasta:
- 100 grams of Acorn Flour have 1.6 times more Calcium, 1.4 times more Copper and 1.9 times more Potassium than 51% whole wheat Pasta.
- While 100 g of Dry 51% whole wheat Pasta with Unenriched Semolina contain 2.8 times more Iron, 1.3 times more Manganese, 2.8 times more Phosphorus and 3.8 times more Zinc than Full fat Acorn Flour.
- Both Acorn Flour and 51% whole wheat Pasta contain similar levels of Magnesium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Acorn Flour have 1.4 times more Energy, 11.3 times more Fat, 11.2 times more Saturated Fat and 6.7 times more Omega 6 than 51% whole wheat Pasta.
- While 100 g of Dry 51% whole wheat Pasta with Unenriched Semolina contain 1.3 times more Carbohydrate and 1.8 times more Protein than Full fat Acorn Flour.