Lets compare vitamin content per 100 grams of 51% Whole Wheat Pasta with Enriched Semolina vs ANCIENT HARVEST Cooked Gluten-free Pasta:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 4.6 times more Vitamin B1, 3.4 times more Vitamin B2, 19.2 times more Vitamin B3, 3.3 times more Vitamin B5, 4.8 times more Vitamin B6 and 14.3 times more Vitamin B9 than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Both Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour have insufficient amounts of Vitamin K in 100 g.
Comparing minerals per 100 grams for 51% Whole Wheat Pasta with Enriched Semolina vs ANCIENT HARVEST Cooked Gluten-free Pasta:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 3.6 times more Calcium, 6.1 times more Copper, 4.7 times more Iron, 2.3 times more Magnesium, 10.2 times more Manganese, 2.8 times more Phosphorus, 5 times more Potassium, 34.9 times more Selenium and 3.1 times more Zinc than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
While ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour contains 6.8 times more Water than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Comparison of macro-nutrients per 100 grams:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 2.4 times more Energy, 1.2 times more Fat, 2.1 times more Saturated Fat, 1.7 times more Omega 3, 2.4 times more Carbohydrate, 7.3 times more Sugars, 3.4 times more Fiber and 4.1 times more Protein than ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour.
Both Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina and ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour have similar amounts of Omega 6 per 100 g.
Both Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as ANCIENT HARVEST Cooked Gluten-free Pasta from Corn and Quinoa Flour have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.