Nutrient Comparison: Cooked 51% Whole Wheat Pasta VS Sunflower Seed Flour per 100 g
Compare the macro and micronutrient content in 100 g of Cooked 51% Whole Wheat Pasta versus 100 g of Sunflower Seed 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 Sunflower Seed Flour:
- 100 g of Partially Defatted Sunflower Seed Flour contain 20.3 times more Vitamin B1, 2.6 times more Vitamin B2, 2.5 times more Vitamin B3, 28.7 times more Vitamin B5, 7.8 times more Vitamin B6 and 11.1 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta vs Sunflower Seed Flour:
- 100 g of Partially Defatted Sunflower Seed Flour contain 9.5 times more Calcium, 8.6 times more Copper, 4 times more Iron, 7.7 times more Magnesium, 1.9 times more Manganese, 6.3 times more Phosphorus, 1.7 times more Selenium and 4.4 times more Zinc than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- 100 grams of Cooked 51% Whole Wheat Pasta lack sufficient amounts of Calcium
- 100 grams of Sunflower Seed Flour lack sufficient amounts of Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked 51% Whole Wheat Pasta have 19.5 times more Omega 3 than Sunflower Seed Flour.
- While 100 g of Partially Defatted Sunflower Seed Flour contain 2.1 times more Energy, 1.6 times more Omega 6 and 8.3 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Sunflower Seed Flour offer comparable quantities of Carbohydrate and Fiber per 100 grams.
- 100 grams of Sunflower Seed Flour provide inadequate amounts of Omega 3