Nutrient Comparison: Cooked 51% Whole Wheat Pasta VS Raw Spelt per 100 g
Compare the macro and micronutrient content in 100 g of Cooked 51% Whole Wheat Pasta versus 100 g of Raw Spelt 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 Raw Spelt:
- 100 g of Uncooked Spelt contain 2.3 times more Vitamin B1, 2.4 times more Vitamin B3, 4.7 times more Vitamin B5, 2.4 times more Vitamin B6, 2.3 times more Vitamin B9 and 7.9 times more Vitamin E than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Raw Spelt provide similar amounts of Vitamin B2 per 100 grams.
- 100 grams of Cooked 51% Whole Wheat Pasta have insufficient amounts of Vitamin E
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta vs Raw Spelt:
- 100 grams of Cooked 51% Whole Wheat Pasta have 2.9 times more Selenium than Raw Spelt.
- While 100 g of Uncooked Spelt contain 2.3 times more Calcium, 2.6 times more Copper, 2.7 times more Iron, 3 times more Magnesium, 2.9 times more Manganese, 3.6 times more Phosphorus, 5 times more Potassium and 2.9 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 g of Uncooked Spelt contain 2.1 times more Energy, 1.6 times more Fat, 1.7 times more Omega 3, 2.2 times more Omega 6, 2.2 times more Carbohydrate, 8 times more Sugars, 2.3 times more Fiber and 2.5 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.