Nutrient Comparison: Unenriched Bleached 15% Protein White (industrial) Wheat Flour VS Cooked 51% Whole Wheat Pasta with Enriched Semolina per 100 g
Compare the macro and micronutrient content in 100 g of Unenriched Bleached 15% Protein White (industrial) Wheat 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 Unenriched Bleached 15% Protein White (industrial) Wheat Flour vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Unenriched Bleached 15% Protein White (industrial) Wheat Flour have 1.6 times more Vitamin B5 than Cooked 51% Whole Wheat Pasta with Enriched Semolina.
- While 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contain 1.8 times more Vitamin B2, 2.2 times more Vitamin B3 and 1.4 times more Vitamin B6 than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.
- Both Unenriched Bleached 15% Protein White (industrial) Wheat Flour and Cooked 51% Whole Wheat Pasta with Enriched Semolina provide similar amounts of Vitamin B1 and Vitamin B9 per 100 grams.
- Both Unenriched Bleached 15% Protein White (industrial) Wheat Flour as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have insufficient amounts of Vitamin K in 100 grams.
Comparing minerals per 100 grams for Unenriched Bleached 15% Protein White (industrial) Wheat Flour vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
- 100 grams of Unenriched Bleached 15% Protein White (industrial) Wheat Flour have 1.3 times more Phosphorus and 1.7 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 1.3 times more Iron and 1.7 times more Manganese than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.
- Both Unenriched Bleached 15% Protein White (industrial) Wheat Flour and Cooked 51% Whole Wheat Pasta with Enriched Semolina contain similar levels of Copper, Magnesium, Selenium and Zinc per 100 grams.
- Both Unenriched Bleached 15% Protein White (industrial) Wheat 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 Unenriched Bleached 15% Protein White (industrial) Wheat Flour have 2.3 times more Energy, 2.3 times more Carbohydrate and 2.7 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 1.9 times more Fiber than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.