Lets compare vitamin content per 14 ounces of Oat Flour vs Cooked Rice Noodles:
Partially Debranned Oat Flour has 38.4 times more Vitamin B1, 31.3 times more Vitamin B2, 20.5 times more Vitamin B3, 18.3 times more Vitamin B5, 20.8 times more Vitamin B6, 32 times more Vitamin B9, 23.3 times more Vitamin E and more Vitamin K than Cooked Rice Noodles.
Both Partially Debranned Oat Flour as well as Cooked Rice Noodles have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Oat Flour vs Cooked Rice Noodles:
Partially Debranned Oat Flour has 13.8 times more Calcium, 11.5 times more Copper, 28.6 times more Iron, 48 times more Magnesium, 35.3 times more Manganese, 22.6 times more Phosphorus, 92.8 times more Potassium, 7.6 times more Selenium and 12.8 times more Zinc than Cooked Rice Noodles.
While Cooked Rice Noodles contain 8.6 times more Water than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Cooked Rice Noodles have similar amounts of Sodium per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Partially Debranned Oat Flour has 3.7 times more Energy, 45.6 times more Fat, 69.9 times more Saturated Fat, 36.3 times more Omega 3, 167.6 times more Omega 6, 2.7 times more Carbohydrate, 26.7 times more Sugars, 6.5 times more Fiber and 8.2 times more Protein than Cooked Rice Noodles.
Both Partially Debranned Oat Flour as well as Cooked Rice Noodles have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.