Nutrient Comparison: Cooked 51% Whole Wheat Pasta with Enriched Semolina VS TINKYADA Cooked Brown Rice Flour Pasta 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 TINKYADA Cooked Brown Rice Flour Pasta 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 TINKYADA Cooked Brown Rice Flour Pasta:
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 2.1 times more Vitamin B1, 1.6 times more Vitamin B2, 1.8 times more Vitamin B3 and 9.5 times more Vitamin B9 than TINKYADA Cooked Brown Rice Flour Pasta.
- Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and TINKYADA Cooked Brown Rice Flour Pasta provide similar amounts of Vitamin B5 and Vitamin B6 per 100 grams.
- 100 grams of TINKYADA Cooked Brown Rice Flour Pasta have insufficient amounts of Vitamin B9
- Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Vitamin K in 100 grams.
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs TINKYADA Cooked Brown Rice Flour Pasta:
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 2.6 times more Copper, 3 times more Iron, 2.8 times more Potassium, 2.8 times more Selenium and 1.2 times more Zinc than TINKYADA Cooked Brown Rice Flour Pasta.
- Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and TINKYADA Cooked Brown Rice Flour Pasta contain similar levels of Magnesium, Manganese and Phosphorus per 100 grams.
- 100 grams of TINKYADA Cooked Brown Rice Flour Pasta lack sufficient amounts of Potassium
- Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 2.6 times more Fiber and 1.6 times more Protein than TINKYADA Cooked Brown Rice Flour Pasta.
- Both Cooked 51% Whole Wheat Pasta with Enriched Semolina and TINKYADA Cooked Brown Rice Flour Pasta offer comparable quantities of Energy and Carbohydrate per 100 grams.