Nutrient Comparison: Cooked Corn Pasta VS Dry Somen Japanese Noodles per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Corn Pasta versus 100 g of Dry Somen Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Corn Pasta vs Dry Somen Japanese Noodles:
- 100 g of Dry Somen Japanese Noodles contain 1.9 times more Vitamin B1, 1.6 times more Vitamin B3, 3.8 times more Vitamin B5 and 2.3 times more Vitamin B9 than Cooked Corn Gluten-free Pasta.
- Both Cooked Corn Pasta and Dry Somen Japanese Noodles provide similar amounts of Vitamin B6 per 100 grams.
- 100 grams of Cooked Corn Pasta have insufficient amounts of Vitamin B2 and Vitamin B9
- Both Cooked Corn Gluten-free Pasta as well as Dry Somen Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Cooked Corn Pasta vs Dry Somen Japanese Noodles:
- 100 grams of Cooked Corn Pasta have 1.3 times more Magnesium and 1.4 times more Zinc than Dry Somen Japanese Noodles.
- While 100 g of Dry Somen Japanese Noodles contain 23 times more Calcium, 2.3 times more Copper, 5.3 times more Iron, 3.1 times more Manganese, 5.3 times more Potassium, 3 times more Selenium and more Sodium than Cooked Corn Gluten-free Pasta.
- Both Cooked Corn Pasta and Dry Somen Japanese Noodles contain similar levels of Phosphorus per 100 grams.
- 100 grams of Cooked Corn Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 g of Dry Somen Japanese Noodles contain 2.8 times more Energy, 2.7 times more Carbohydrate and 4.3 times more Protein than Cooked Corn Gluten-free Pasta.
- Both Cooked Corn Pasta and Dry Somen Japanese Noodles offer comparable quantities of Fiber per 100 grams.
- Both Cooked Corn Gluten-free Pasta as well as Dry Somen Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.