Nutrient Comparison: Cooked 51% Whole Wheat Pasta VS Acorns per 100 g
Compare the macro and micronutrient content in 100 g of Cooked 51% Whole Wheat Pasta versus 100 g of Acorns 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 Acorns:
- 100 grams of Cooked 51% Whole Wheat Pasta have 1.4 times more Vitamin B1 and 1.6 times more Vitamin B3 than Acorns.
- While 100 g of Raw Acorns contain 3.1 times more Vitamin B5, 5.4 times more Vitamin B6 and 4.4 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Acorns provide similar amounts of Vitamin B2 per 100 grams.
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta vs Acorns:
- 100 grams of Cooked 51% Whole Wheat Pasta have 2.1 times more Iron, 1.4 times more Phosphorus and 2.2 times more Zinc than Acorns.
- While 100 g of Raw Acorns contain 3.4 times more Calcium, 3.1 times more Copper, 1.4 times more Magnesium, 1.3 times more Manganese and 7 times more Potassium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- 100 grams of Cooked 51% Whole Wheat Pasta lack sufficient amounts of Calcium
Comparison of macro-nutrients per 100 grams:
- 100 g of Raw Acorns contain 2.4 times more Energy, 15.9 times more Fat, 13 times more Saturated Fat, 8.4 times more Omega 6 and 1.3 times more Carbohydrate than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Acorns offer comparable quantities of Protein per 100 grams.