Nutrient Comparison: Cooked Homemade Pasta VS Cooked Somen Japanese Noodles per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Homemade Pasta versus 100 g of Cooked Somen Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Homemade Pasta vs Cooked Somen Japanese Noodles:
- 100 grams of Cooked Homemade Pasta have 9.1 times more Vitamin B1, 4.5 times more Vitamin B2, 13.8 times more Vitamin B3, 2.2 times more Vitamin B6 and 21.5 times more Vitamin B9 than Cooked Somen Japanese Noodles.
- Both Cooked Homemade Pasta and Cooked Somen Japanese Noodles provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Cooked Somen Japanese Noodles have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B6 and Vitamin B9
- Both Cooked Homemade Pasta Made Without Egg as well as Cooked Somen Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 100 grams.
Comparing minerals per 100 grams for Cooked Homemade Pasta vs Cooked Somen Japanese Noodles:
- 100 grams of Cooked Homemade Pasta have 2.4 times more Copper, 2.2 times more Iron, 7 times more Magnesium, 1.5 times more Phosphorus and 1.7 times more Zinc than Cooked Somen Japanese Noodles.
- While 100 g of Cooked Somen Japanese Noodles contain 1.3 times more Manganese and 2.2 times more Sodium than Cooked Homemade Pasta Made Without Egg.
- 100 grams of Cooked Somen Japanese Noodles lack sufficient amounts of Magnesium
- Both Cooked Homemade Pasta Made Without Egg as well as Cooked Somen Japanese Noodles lack sufficient amounts of Calcium and Potassium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Homemade Pasta have 9.2 times more Omega 3 and 6.9 times more Omega 6 than Cooked Somen Japanese Noodles.
- Both Cooked Homemade Pasta and Cooked Somen Japanese Noodles offer comparable quantities of Energy, Carbohydrate and Protein per 100 grams.
- 100 grams of Cooked Somen Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6