Nutrient Comparison: Cooked 51% Whole Wheat Pasta VS Acorn Flour per 100 g
Compare the macro and micronutrient content in 100 g of Cooked 51% Whole Wheat Pasta versus 100 g of Acorn 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 vs Acorn Flour:
- 100 grams of Cooked 51% Whole Wheat Pasta have 1.2 times more Vitamin B3 than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 1.5 times more Vitamin B2, 4 times more Vitamin B5, 7.1 times more Vitamin B6 and 5.7 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Acorn Flour provide similar amounts of Vitamin B1 per 100 grams.
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta vs Acorn Flour:
- 100 grams of Cooked 51% Whole Wheat Pasta have 1.4 times more Iron and 1.8 times more Zinc than Acorn Flour.
- While 100 g of Full fat Acorn Flour contain 3.6 times more Calcium, 3.1 times more Copper, 2.4 times more Magnesium, 1.7 times more Manganese and 9.2 times more Potassium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Acorn Flour contain similar levels of Phosphorus per 100 grams.
- 100 grams of Cooked 51% Whole Wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Full fat Acorn Flour contain 3.2 times more Energy, 20.1 times more Fat, 16.4 times more Saturated Fat, 10.7 times more Omega 6, 1.7 times more Carbohydrate and 1.3 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.