Lets compare vitamin content per 100 grams of Toasted Sunflower Seeds vs Cooked 51% Whole Wheat Pasta:
Toasted Sunflower Seed Kernels no Salt have 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 Toasted Sunflower Seeds vs Cooked 51% Whole Wheat Pasta:
Toasted Sunflower Seed Kernels no Salt have 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.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 60.7 times more Water than Toasted Sunflower Seed Kernels no Salt.
Comparison of macro-nutrients per 100 grams:
Toasted Sunflower Seed Kernels no Salt have 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.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 1.5 times more Carbohydrate than Toasted Sunflower Seed Kernels no Salt.
Both Toasted Sunflower Seed Kernels no Salt as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have insufficient amounts of Glucose and Sucrose in 100 g.