Lets compare vitamin content per 14 ounces of 51% Whole Wheat Pasta with Enriched Semolina vs TINKYADA Cooked Brown Rice Flour Pasta:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 5.8 times more Vitamin B1, 3.8 times more Vitamin B2, 5.9 times more Vitamin B3, 2.7 times more Vitamin B5, 3.2 times more Vitamin B6 and 28.5 times more Vitamin B9 than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Vitamin K in 14 oz.
Comparing minerals per 14 ounces for 51% Whole Wheat Pasta with Enriched Semolina vs TINKYADA Cooked Brown Rice Flour Pasta:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 5 times more Calcium, 5.7 times more Copper, 6.4 times more Iron, 2.6 times more Magnesium, 1.7 times more Manganese, 2.9 times more Phosphorus, 12.7 times more Potassium, 6.9 times more Selenium and 2.7 times more Zinc than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
While TINKYADA Cooked Brown Rice Flour Gluten-free Pasta contains 6.7 times more Water than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Comparison of macro-nutrients per 14 ounces:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 2.6 times more Energy, 1.5 times more Fat, 1.6 times more Saturated Fat, 3.8 times more Omega 3, 1.8 times more Omega 6, 2.3 times more Carbohydrate, more Sugars, 6.6 times more Fiber and 3.8 times more Protein than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Fructose, Glucose and Sucrose in 14 oz.