Nutrient Comparison: Whole Sorghum Flour VS Cooked 51% Whole Wheat Pasta with Enriched Semolina per 100 g
Compare the macro and micronutrient content in 100 g of Whole 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 Whole Sorghum Flour vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Whole Sorghum Flour have 1.7 times more Vitamin B1, 1.7 times more Vitamin B3, 2.1 times more Vitamin B5, 5 times more Vitamin B6 and 32 times more Vitamin K than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.2 times more Vitamin B2 and 1.5 times more Vitamin B9 than Whole-grain Sorghum Flour.
- 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina have insufficient amounts of Vitamin K
Comparing minerals per 100 grams for Whole Sorghum Flour vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Whole Sorghum Flour have 1.4 times more Copper, 2 times more Iron, 3 times more Magnesium, 1.3 times more Manganese, 2.9 times more Phosphorus, 4.6 times more Potassium and 1.6 times more Zinc than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 2.5 times more Selenium than Whole-grain Sorghum Flour.
- Both Whole-grain 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 Whole Sorghum Flour have 2.3 times more Energy, 2.3 times more Fat, 2.5 times more Carbohydrate, 3 times more Sugars, 1.5 times more Fiber and 1.5 times more Protein than Cooked 51% Whole Wheat Pasta with Enriched Semolina.