Nutrient Comparison: 51% Whole Wheat Pasta with Enriched Semolina VS Cooked Corn And Rice Pasta per 100 g
Compare the macro and micronutrient content in 100 g of 51% Whole Wheat Pasta with Enriched Semolina versus 100 g of Cooked Corn And Rice Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of 51% Whole Wheat Pasta with Enriched Semolina vs Cooked Corn And Rice Pasta:
- 100 grams of 51% Whole Wheat Pasta with Enriched Semolina have 11 times more Vitamin B1, 4 times more Vitamin B2, 36 times more Vitamin B3, 5 times more Vitamin B5, 6.5 times more Vitamin B6 and 28.5 times more Vitamin B9 than Cooked Corn And Rice Pasta.
- 100 grams of Cooked Corn And Rice Pasta have insufficient amounts of Vitamin B3 and Vitamin B9
- Both Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Cooked Gluten-free Pasta from Corn And Rice Flour have insufficient amounts of Vitamin K in 100 grams.
Comparing minerals per 100 grams for 51% Whole Wheat Pasta with Enriched Semolina vs Cooked Corn And Rice Pasta:
- 100 grams of 51% Whole Wheat Pasta with Enriched Semolina have 12.5 times more Calcium, 19.5 times more Copper, 15.5 times more Iron, 8.5 times more Magnesium, 22.4 times more Manganese, 7.6 times more Phosphorus, 13.3 times more Potassium, 34.9 times more Selenium and 8.1 times more Zinc than Cooked Corn And Rice Pasta.
- 100 grams of Cooked Corn And Rice Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of 51% Whole Wheat Pasta with Enriched Semolina have 2 times more Energy, 2.6 times more Fat, 4.1 times more Omega 3, 2.5 times more Omega 6, 1.9 times more Carbohydrate, more Sugars, 8.1 times more Fiber and 4.1 times more Protein than Cooked Corn And Rice Pasta.
- 100 grams of Cooked Corn And Rice Pasta provide inadequate amounts of Omega 3 and Omega 6