Nutrient Comparison: Cooked Kamut VS Cooked 51% Whole Wheat Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Kamut versus 100 g of Cooked 51% Whole Wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Kamut vs Cooked 51% Whole Wheat Pasta:
- 100 g of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contain 1.7 times more Vitamin B1, 3.4 times more Vitamin B2, 1.3 times more Vitamin B3, 1.4 times more Vitamin B6 and 1.8 times more Vitamin B9 than Cooked Khorasan Wheat.
- Both Cooked Khorasan Wheat as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have insufficient amounts of Vitamin E in 100 grams.
Comparing minerals per 100 grams for Cooked Kamut vs Cooked 51% Whole Wheat Pasta:
- 100 grams of Cooked Kamut have 1.3 times more Phosphorus, 2.1 times more Potassium and 1.6 times more Zinc than Cooked 51% Whole Wheat Pasta.
- Both Cooked Kamut and Cooked 51% Whole Wheat Pasta contain similar levels of Copper, Iron, Magnesium, Manganese and Selenium per 100 grams.
- Both Cooked Khorasan Wheat as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Kamut have 3.6 times more Sugars than Cooked 51% Whole Wheat Pasta.
- Both Cooked Kamut and Cooked 51% Whole Wheat Pasta offer comparable quantities of Energy, Carbohydrate, Fiber and Protein per 100 grams.