Nutrient Comparison: TINKYADA Cooked Brown Rice Flour Pasta VS Cooked 51% Whole Wheat Pasta with Enriched Semolina per 100 g
Compare the macro and micronutrient content in 100 g of TINKYADA Cooked Brown Rice Flour Pasta versus 100 g of Cooked 51% Whole Wheat Pasta with Enriched Semolina to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of TINKYADA Cooked Brown Rice Flour Pasta vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.1 times more Vitamin B1, 1.6 times more Vitamin B2, 1.8 times more Vitamin B3 and 9.5 times more Vitamin B9 than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
- Both TINKYADA Cooked Brown Rice Flour Pasta and Cooked 51% Whole Wheat Pasta with Enriched Semolina provide similar amounts of Vitamin B5 and Vitamin B6 per 100 grams.
- 100 grams of TINKYADA Cooked Brown Rice Flour Pasta have insufficient amounts of Vitamin B9
- Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have insufficient amounts of Vitamin K in 100 grams.
Comparing minerals per 100 grams for TINKYADA Cooked Brown Rice Flour Pasta vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of TINKYADA Cooked Brown Rice Flour Pasta have 1.2 times more Manganese than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.6 times more Copper, 3 times more Iron, 2.8 times more Potassium and 2.8 times more Selenium than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
- Both TINKYADA Cooked Brown Rice Flour Pasta and Cooked 51% Whole Wheat Pasta with Enriched Semolina contain similar levels of Magnesium, Phosphorus and Zinc per 100 grams.
- 100 grams of TINKYADA Cooked Brown Rice Flour Pasta lack sufficient amounts of Potassium
- Both TINKYADA Cooked Brown Rice Flour Gluten-free Pasta as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.6 times more Fiber and 1.6 times more Protein than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
- Both TINKYADA Cooked Brown Rice Flour Pasta and Cooked 51% Whole Wheat Pasta with Enriched Semolina offer comparable quantities of Energy and Carbohydrate per 100 grams.