Nutrient Comparison: Oat Flour VS 51% whole wheat Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Oat 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 Oat Flour vs 51% whole wheat Pasta:
- 100 grams of Oat Flour have 1.9 times more Vitamin B1, 4.1 times more Vitamin E and 3.6 times more Vitamin K than 51% whole wheat Pasta.
- While 100 g of Dry 51% whole wheat Pasta with Unenriched Semolina contain 1.5 times more Vitamin B2, 5.4 times more Vitamin B3, 4 times more Vitamin B5, 2.2 times more Vitamin B6 and 1.8 times more Vitamin B9 than Partially Debranned Oat Flour.
- 100 grams of 51% whole wheat Pasta have insufficient amounts of Vitamin E and Vitamin K
Comparing minerals per 100 grams for Oat Flour vs 51% whole wheat Pasta:
- 100 grams of Oat Flour have 2 times more Calcium, 1.2 times more Iron, 1.4 times more Magnesium, 1.8 times more Manganese, 1.6 times more Phosphorus and 1.3 times more Zinc than 51% whole wheat Pasta.
- While 100 g of Dry 51% whole wheat Pasta with Unenriched Semolina contain 2 times more Selenium than Partially Debranned Oat Flour.
- Both Oat Flour and 51% whole wheat Pasta contain similar levels of Copper and Potassium per 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Oat Flour have 3.4 times more Fat, 4.6 times more Saturated Fat, 2.3 times more Omega 3 and 3.7 times more Omega 6 than 51% whole wheat Pasta.
- While 100 g of Dry 51% whole wheat Pasta with Unenriched Semolina contain 3.3 times more Sugars and 1.6 times more Fiber than Partially Debranned Oat Flour.
- Both Oat Flour and 51% whole wheat Pasta offer comparable quantities of Energy, Carbohydrate and Protein per 100 grams.