Lets compare vitamin content per 100 grams of 51% whole wheat Pasta vs Cooked 51% Whole Wheat Pasta:
Dry 51% whole wheat Pasta with Unenriched Semolina has 2.4 times more Vitamin B1, 1.9 times more Vitamin B2, 2.8 times more Vitamin B3, 3.5 times more Vitamin B5, 2.9 times more Vitamin B6, 3 times more Vitamin B9 and 1.7 times more Vitamin E than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Comparing minerals per 100 grams for 51% whole wheat Pasta vs Cooked 51% Whole Wheat Pasta:
Dry 51% whole wheat Pasta with Unenriched Semolina has 2.3 times more Calcium, 2.1 times more Copper, 2 times more Iron, 2.3 times more Magnesium, 2.2 times more Manganese, 2.6 times more Phosphorus, 4.8 times more Potassium, 2 times more Selenium and 2.1 times more Zinc than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 6.9 times more Water than Dry 51% whole wheat Pasta with Unenriched Semolina .
Comparison of macro-nutrients per 100 grams:
Dry 51% whole wheat Pasta with Unenriched Semolina has 2.3 times more Energy, 1.8 times more Fat, 1.5 times more Saturated Fat, 1.6 times more Omega 3, 1.6 times more Omega 6, 2.3 times more Carbohydrate, 3.1 times more Sugars, 2.2 times more Fiber and 2.3 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
Both Dry 51% whole wheat Pasta with Unenriched Semolina as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.