Nutrient Comparison: Cooked 51% Whole Wheat Pasta with Enriched Semolina VS Dried Acorns per 100 g
Compare the macro and micronutrient content in 100 g of Cooked 51% Whole Wheat Pasta with Enriched Semolina versus 100 g of Dried Acorns to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Dried Acorns:
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 1.3 times more Vitamin B1 than Dried Acorns.
- While 100 g of Dried Acorns contain 3.6 times more Vitamin B5, 10.7 times more Vitamin B6 and 3 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and Dried Acorns provide similar amounts of Vitamin B2 and Vitamin B3 per 100 grams.
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Dried Acorns:
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 1.5 times more Iron and 1.5 times more Zinc than Dried Acorns.
- While 100 g of Dried Acorns contain 4.9 times more Calcium, 4.5 times more Copper, 2 times more Magnesium, 1.4 times more Manganese and 10 times more Potassium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and Dried Acorns contain similar levels of Phosphorus per 100 grams.
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Dried Acorns contain 3.3 times more Energy, 21.2 times more Fat, 1.7 times more Carbohydrate and 1.4 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.