Lets compare vitamin content per 1 pound of Brown Rice Flour vs Cooked Corn Pasta:
Brown Rice Flour has 8.4 times more Vitamin B1, 3.5 times more Vitamin B2, 11.4 times more Vitamin B3, 12.4 times more Vitamin B5, 12.7 times more Vitamin B6 and 2.7 times more Vitamin B9 than Cooked Corn Gluten-free Pasta.
Both Brown Rice Flour as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin B12 and Vitamin C in 1 lb.
Comparing minerals per 1 pound for Brown Rice Flour vs Cooked Corn Pasta:
Brown Rice Flour has 11 times more Calcium, 3.6 times more Copper, 7.9 times more Iron, 3.1 times more Magnesium, 26.2 times more Manganese, 4.4 times more Phosphorus, 9.3 times more Potassium, 3.5 times more Selenium and 3.9 times more Zinc than Cooked Corn Gluten-free Pasta.
While Cooked Corn Gluten-free Pasta contains 5.7 times more Water than Brown Rice Flour.
Comparison of macro-nutrients per 1 pound:
Brown Rice Flour has 2.9 times more Energy, 3.8 times more Fat, 5.5 times more Saturated Fat, 4.2 times more Omega 3, 3 times more Omega 6, 2.7 times more Carbohydrate and 2.7 times more Protein than Cooked Corn Gluten-free Pasta.
Both Brown Rice Flour and Cooked Corn Gluten-free Pasta have similar amounts of Fiber per 1 lb.
Both Brown Rice Flour as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Cholesterol, Glucose and Sucrose in 1 lb.