Nutrient Comparison: Cooked DE BOLES Rice Pasta VS 51% Whole Wheat Pasta with Enriched Semolina per 100 g
Compare the macro and micronutrient content in 100 g of Cooked DE BOLES Rice Pasta versus 100 g of 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 Cooked DE BOLES Rice Pasta vs 51% Whole Wheat Pasta with Enriched Semolina:
- Both Cooked DE BOLES Gluten-free Pasta from Rice Flour and Rice Bran Extract and Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have similar amounts of vitamins per 100 g
Comparing minerals per 100 grams for Cooked DE BOLES Rice Pasta vs 51% Whole Wheat Pasta with Enriched Semolina:
- 100 g of Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 3.1 times more Copper, 5.5 times more Iron, 1.8 times more Magnesium, 1.9 times more Phosphorus, 5.8 times more Potassium and 2 times more Zinc than Cooked DE BOLES Gluten-free Pasta from Rice Flour and Rice Bran Extract .
- Both Cooked DE BOLES Rice Pasta and 51% Whole Wheat Pasta with Enriched Semolina contain similar levels of Calcium and Manganese per 100 grams.
- 100 grams of Cooked DE BOLES Rice Pasta lack sufficient amounts of Potassium
Comparison of macro-nutrients per 100 grams:
- 100 g of Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 1.8 times more Energy, 1.5 times more Fat, 1.8 times more Carbohydrate, more Sugars, 5.9 times more Fiber and 3.1 times more Protein than Cooked DE BOLES Gluten-free Pasta from Rice Flour and Rice Bran Extract .