Nutrient Comparison: Dry Corn Gluten-free Pasta VS Cooked Soba Japanese Noodles per 100 g
Compare the macro and micronutrient content in 100 g of Dry Corn Gluten-free Pasta versus 100 g of Cooked Soba Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dry Corn Gluten-free Pasta vs Cooked Soba Japanese Noodles:
- 100 grams of Dry Corn Gluten-free Pasta have 2.5 times more Vitamin B1, 3.3 times more Vitamin B2, 4.8 times more Vitamin B3, 2.1 times more Vitamin B5, 5.2 times more Vitamin B6 and 3.6 times more Vitamin B9 than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles have insufficient amounts of Vitamin B9
- Both Dry Corn Gluten-free Pasta as well as Cooked Soba Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Dry Corn Gluten-free Pasta vs Cooked Soba Japanese Noodles:
- 100 grams of Dry Corn Gluten-free Pasta have 25.3 times more Copper, 1.9 times more Iron, 13.2 times more Magnesium, 1.3 times more Manganese, 10.1 times more Phosphorus, 8.4 times more Potassium and 14.9 times more Zinc than Cooked Soba Japanese Noodles.
- While 100 g of Cooked Soba Japanese Noodles contain 20 times more Sodium than Dry Corn Gluten-free Pasta.
- 100 grams of Cooked Soba Japanese Noodles lack sufficient amounts of Copper, Potassium and Zinc
- Both Dry Corn Gluten-free Pasta as well as Cooked Soba Japanese Noodles lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dry Corn Gluten-free Pasta have 3.6 times more Energy, 20.8 times more Fat, 30.9 times more Omega 6, 3.7 times more Carbohydrate and 1.5 times more Protein than Cooked Soba Japanese Noodles.
- 100 grams of Cooked Soba Japanese Noodles provide inadequate amounts of Omega 6
- Both Dry Corn Gluten-free Pasta as well as Cooked Soba Japanese Noodles provide inadequate amounts of Omega 3 in 100 grams.