Nutrient Comparison: Cooked 51% Whole Wheat Pasta VS Toasted Sunflower Seeds per 100 g
Compare the macro and micronutrient content in 100 g of Cooked 51% Whole Wheat Pasta versus 100 g of Toasted Sunflower Seeds 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 Toasted Sunflower Seeds:
- 100 g of Toasted Sunflower Seed Kernels no Salt contain 2.1 times more Vitamin B1, 2.8 times more Vitamin B2, 1.5 times more Vitamin B3, 30.7 times more Vitamin B5, 8.3 times more Vitamin B6 and 11.9 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 Toasted Sunflower Seeds:
- 100 g of Toasted Sunflower Seed Kernels no Salt contain 4.8 times more Calcium, 9.2 times more Copper, 4.1 times more Iron, 2.9 times more Magnesium, 2 times more Manganese, 10.5 times more Phosphorus, 6.4 times more Potassium and 4.7 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
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked 51% Whole Wheat Pasta have 1.5 times more Carbohydrate than Toasted Sunflower Seeds.
- While 100 g of Toasted Sunflower Seed Kernels no Salt contain 3.9 times more Energy, 37.9 times more Fat, 24.9 times more Saturated Fat, 2 times more Omega 3, 68.6 times more Omega 6, 2.5 times more Fiber and 3 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.