Lets compare vitamin content per 1 kilogram of Cooked Homemade Pasta vs Dry Enriched Vegetable Macaroni:
Dry Enriched Vegetable Macaroni contains 5.7 times more Vitamin B1, 3.5 times more Vitamin B2, 5.5 times more Vitamin B3, 5 times more Vitamin B5, 4.6 times more Vitamin B6 and 6.5 times more Vitamin B9 than Cooked Homemade Pasta Made Without Egg.
Both Cooked Homemade Pasta Made Without Egg as well as Dry Enriched Vegetable Macaroni have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin C in 1 kg.
Comparing minerals per 1 kilogram for Cooked Homemade Pasta vs Dry Enriched Vegetable Macaroni:
Cooked Homemade Pasta Made Without Egg has 1.7 times more Sodium and 7 times more Water than Dry Enriched Vegetable Macaroni.
While Dry Enriched Vegetable Macaroni contains 5.7 times more Calcium, 3.3 times more Copper, 3.8 times more Iron, 3.3 times more Magnesium, 19.9 times more Manganese, 2.9 times more Phosphorus, 15 times more Potassium and 2.1 times more Zinc than Cooked Homemade Pasta Made Without Egg.
Comparison of macro-nutrients per 1 kilogram:
Cooked Homemade Pasta Made Without Egg has 1.2 times more Omega 6 than Dry Enriched Vegetable Macaroni.
While Dry Enriched Vegetable Macaroni contains 3 times more Energy, 3 times more Carbohydrate and 3 times more Protein than Cooked Homemade Pasta Made Without Egg.
Both Cooked Homemade Pasta Made Without Egg and Dry Enriched Vegetable Macaroni have similar amounts of Fat and Omega 3 per 1 kg.
Both Cooked Homemade Pasta Made Without Egg as well as Dry Enriched Vegetable Macaroni have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 kg.