Lets compare vitamin content per 1 kilogram of Dry Corn Gluten-free Pasta vs Cooked Homemade Pasta:
Dry Corn Gluten-free Pasta has more Vitamin A, 1.3 times more Vitamin B1, 1.8 times more Vitamin B3, 3.2 times more Vitamin B5 and 7.4 times more Vitamin B6 than Cooked Homemade Pasta Made Without Egg.
While Cooked Homemade Pasta Made Without Egg contains 1.7 times more Vitamin B2 and 1.7 times more Vitamin B9 than Dry Corn Gluten-free Pasta.
Both Dry Corn Gluten-free Pasta as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin B12 and Vitamin C in 1 kg.
Comparing minerals per 1 kilogram for Dry Corn Gluten-free Pasta vs Cooked Homemade Pasta:
Dry Corn Gluten-free Pasta has 3.4 times more Copper, 8.5 times more Magnesium, 2.5 times more Manganese, 6.3 times more Phosphorus, 15.5 times more Potassium and 4.8 times more Zinc than Cooked Homemade Pasta Made Without Egg.
While Cooked Homemade Pasta Made Without Egg contains 24.7 times more Sodium and 6.9 times more Water than Dry Corn Gluten-free Pasta.
Both Dry Corn Gluten-free Pasta and Cooked Homemade Pasta Made Without Egg have similar amounts of Iron per 1 kg.
Both Dry Corn Gluten-free Pasta as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Calcium in 1 kg.
Comparison of macro-nutrients per 1 kilogram:
Dry Corn Gluten-free Pasta has 2.9 times more Energy, 2.1 times more Fat, 2 times more Omega 6, 3.2 times more Carbohydrate and 1.7 times more Protein than Cooked Homemade Pasta Made Without Egg.
While Cooked Homemade Pasta Made Without Egg contains 2 times more Omega 3 than Dry Corn Gluten-free Pasta.
Both Dry Corn Gluten-free Pasta as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.