Nutrient Comparison: Refined Sorghum Flour VS Cooked 51% Whole Wheat Pasta with Enriched Semolina per 100 g
Compare the macro and micronutrient content in 100 g of Refined Sorghum Flour versus 100 g of Cooked 51% Whole Wheat Pasta with Enriched Semolina to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Refined Sorghum Flour vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.2 times more Vitamin B1, 26.6 times more Vitamin B2, 2 times more Vitamin B3 and 1.4 times more Vitamin B5 than Refined Unenriched Sorghum Flour.
- Both Refined Sorghum Flour and Cooked 51% Whole Wheat Pasta with Enriched Semolina provide similar amounts of Vitamin B6 per 100 grams.
- 100 grams of Refined Sorghum Flour have insufficient amounts of Vitamin B2
Comparing minerals per 100 grams for Refined Sorghum Flour vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Refined Sorghum Flour have 2 times more Potassium than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 20 times more Copper, 1.6 times more Iron, 1.3 times more Magnesium, 2.3 times more Manganese and 2.2 times more Zinc than Refined Unenriched Sorghum Flour.
- Both Refined Sorghum Flour and Cooked 51% Whole Wheat Pasta with Enriched Semolina contain similar levels of Phosphorus per 100 grams.
- 100 grams of Refined Sorghum Flour lack sufficient amounts of Copper
- Both Refined Unenriched Sorghum Flour as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Refined Sorghum Flour have 2.3 times more Energy, 2.5 times more Carbohydrate and 1.7 times more Protein than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.4 times more Fiber than Refined Unenriched Sorghum Flour.