Nutrient Comparison: Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated VS Cooked DE BOLES Rice Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated versus 100 g of Cooked DE BOLES Rice Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated vs Cooked DE BOLES Rice Pasta:
- 100 grams of Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have more Vitamin C than Cooked DE BOLES Rice Pasta.
- 100 grams of Cooked DE BOLES Rice Pasta have insufficient amounts of Vitamin C
Comparing minerals per 100 grams for Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated vs Cooked DE BOLES Rice Pasta:
- 100 grams of Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have 1.7 times more Calcium, 13 times more Iron, 1.6 times more Magnesium, 6.5 times more Potassium, 131.5 times more Sodium and 1.7 times more Water than Cooked DE BOLES Rice Pasta.
- While 100 g of Cooked DE BOLES Gluten-free Pasta from Rice Flour and Rice Bran Extract contain 2.1 times more Copper, 2.7 times more Manganese, 4.1 times more Phosphorus and 3.5 times more Zinc than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
- 100 grams of Cooked DE BOLES Rice Pasta lack sufficient amounts of Potassium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated have 2.4 times more Fiber than Cooked DE BOLES Rice Pasta.
- While 100 g of Cooked DE BOLES Gluten-free Pasta from Rice Flour and Rice Bran Extract contain 6.5 times more Energy, 7.3 times more Carbohydrate and 2.3 times more Protein than Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated.
- 100 grams of Seaweed, Canadian Cultivated EMI-TSUNOMATA, rehydrated provide inadequate amounts of Energy