Nutrient Comparison: Cooked 51% Whole Wheat Pasta with Enriched Semolina VS Whole Sorghum Flour 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 Whole Sorghum Flour 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 Whole Sorghum Flour:
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 2.2 times more Vitamin B2 and 1.5 times more Vitamin B9 than Whole Sorghum Flour.
- While 100 g of Whole-grain Sorghum Flour contain 1.7 times more Vitamin B1, 1.7 times more Vitamin B3, 2.1 times more Vitamin B5, 5 times more Vitamin B6 and 32 times more Vitamin K than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have insufficient amounts of Vitamin K
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs Whole Sorghum Flour:
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have 2.5 times more Selenium than Whole Sorghum Flour.
- While 100 g of Whole-grain Sorghum Flour contain 1.4 times more Copper, 2 times more Iron, 3 times more Magnesium, 1.3 times more Manganese, 2.9 times more Phosphorus, 4.6 times more Potassium and 1.6 times more Zinc than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
- Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Whole-grain Sorghum Flour lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Whole-grain Sorghum Flour contain 2.3 times more Energy, 2.3 times more Fat, 2.5 times more Carbohydrate, 3 times more Sugars, 1.5 times more Fiber and 1.5 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.