Nutrient Comparison: Dry parboiled Long-grain White Rice VS Cooked Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Dry parboiled Long-grain White Rice versus 100 g of Cooked Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Dry parboiled Long-grain White Rice vs Cooked Pasta:
- 100 grams of Dry parboiled Long-grain White Rice have 11.2 times more Vitamin B1, 2.5 times more Vitamin B2, 12.6 times more Vitamin B3, 6 times more Vitamin B5 and 9.2 times more Vitamin B6 than Cooked Pasta.
- 100 grams of Cooked Pasta have insufficient amounts of Vitamin B1, Vitamin B2 and Vitamin B9
- Both Dry parboiled Long-grain White Rice as well as Cooked Pasta have insufficient amounts of Vitamin B12, Vitamin C, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Dry parboiled Long-grain White Rice vs Cooked Pasta:
- 100 grams of Dry parboiled Long-grain White Rice have 10.1 times more Calcium, 2.8 times more Copper, 1.5 times more Iron, 1.5 times more Magnesium, 3.2 times more Manganese, 2.6 times more Phosphorus, 4 times more Potassium and 2 times more Zinc than Cooked Pasta.
- While 100 g of Cooked Pasta contain 1.3 times more Selenium than Dry parboiled Long-grain White Rice.
- 100 grams of Cooked Pasta lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Dry parboiled Long-grain White Rice have 2.4 times more Energy, 2.6 times more Carbohydrate and 1.3 times more Protein than Cooked Pasta.
- Both Dry parboiled Long-grain White Rice and Cooked Pasta offer comparable quantities of Fiber per 100 grams.
- Both Dry parboiled Long-grain White Rice as well as Cooked Pasta provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.