Nutrient Comparison: Dried Beechnuts VS Cooked Homemade Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Dried Beechnuts versus 100 g of Cooked Homemade Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dried Beechnuts vs Cooked Homemade Pasta:
- 100 grams of Dried Beechnuts have 1.7 times more Vitamin B1, 2.5 times more Vitamin B2, 6.2 times more Vitamin B5, 24.4 times more Vitamin B6, 2.6 times more Vitamin B9 and more Vitamin C than Cooked Homemade Pasta.
- While 100 g of Cooked Homemade Pasta Made Without Egg contain 1.5 times more Vitamin B3 than Dried Beechnuts.
- 100 grams of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Dried Beechnuts as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Dried Beechnuts vs Cooked Homemade Pasta:
- 100 grams of Dried Beechnuts have 11.2 times more Copper, 2.2 times more Iron, 6.9 times more Manganese and 53.5 times more Potassium than Cooked Homemade Pasta.
- While 100 g of Cooked Homemade Pasta Made Without Egg contain more Magnesium, more Phosphorus and 1.9 times more Sodium than Dried Beechnuts.
- Both Dried Beechnuts and Cooked Homemade Pasta contain similar levels of Zinc per 100 grams.
- 100 grams of Dried Beechnuts lack sufficient amounts of Magnesium and Phosphorus
- 100 grams of Cooked Homemade Pasta lack sufficient amounts of Potassium
- Both Dried Beechnuts as well as Cooked Homemade Pasta Made Without Egg lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dried Beechnuts have 4.6 times more Energy, 51 times more Fat, 40.9 times more Saturated Fat, 30.9 times more Omega 3, 40.6 times more Omega 6, 1.3 times more Carbohydrate and 1.4 times more Protein than Cooked Homemade Pasta.