Nutrient Comparison: Cooked 51% Whole Wheat Pasta with Enriched Semolina VS 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 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 Acorns:
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 1.8 times more Vitamin B1 and 1.5 times more Vitamin B3 than Acorns.
- While 100 g of Raw Acorns contain 2.8 times more Vitamin B5, 8.1 times more Vitamin B6 and 2.3 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 Acorns provide similar amounts of Vitamin B2 per 100 grams.
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Acorns:
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 2 times more Iron, 1.2 times more Phosphorus and 2 times more Zinc than Acorns.
- While 100 g of Raw Acorns contain 3.7 times more Calcium, 3.5 times more Copper, 1.5 times more Magnesium, 1.4 times more Manganese and 7.6 times more Potassium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- 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 Raw Acorns contain 2.5 times more Energy, 16.1 times more Fat and 1.3 times more Carbohydrate than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and Acorns offer comparable quantities of Protein per 100 grams.