Lets compare vitamin content per 5 ounces of Dry Rice Noodles vs Cooked 51% Whole Wheat Pasta:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 5.1 times more Vitamin B1, 6.1 times more Vitamin B2, 13.1 times more Vitamin B3, 4.5 times more Vitamin B5, 6.5 times more Vitamin B6 and 6.7 times more Vitamin B9 than Dry Rice Noodles.
Both Dry Rice Noodles as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have insufficient amounts of Vitamin E in 5 oz.
Comparing minerals per 5 ounces for Dry Rice Noodles vs Cooked 51% Whole Wheat Pasta:
Dry Rice Noodles have 1.5 times more Calcium, 1.4 times more Phosphorus and 30.3 times more Sodium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 2.6 times more Copper, 2.4 times more Iron, 3.8 times more Magnesium, 2.1 times more Manganese, 2.6 times more Potassium, 2.3 times more Selenium, 1.5 times more Zinc and 5.1 times more Water than Dry Rice Noodles.
Comparison of macro-nutrients per 5 ounces:
Dry Rice Noodles have 2.3 times more Energy and 2.5 times more Carbohydrate than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 2.7 times more Fat, 1.5 times more Omega 3, 4.4 times more Omega 6, 7.1 times more Sugars and 2.9 times more Fiber than Dry Rice Noodles.
Both Dry Rice Noodles and Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have similar amounts of Protein per 5 oz.
Both Dry Rice Noodles as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have insufficient amounts of Glucose and Sucrose in 5 oz.