Lets compare vitamin content per 5 ounces of Refined Sorghum Flour vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 2.2 times more Vitamin B1, 26.6 times more Vitamin B2, 2 times more Vitamin B3 and 1.4 times more Vitamin B5 than Refined Unenriched Sorghum Flour.
Both Refined Unenriched Sorghum Flour and Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have similar amounts of Vitamin B6 per 5 oz.
Comparing minerals per 5 ounces for Refined Sorghum Flour vs Cooked 51% Whole Wheat Pasta with Enriched Semolina:
Refined Unenriched Sorghum Flour has 2 times more Potassium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 1.8 times more Calcium, 20 times more Copper, 1.6 times more Iron, 1.3 times more Magnesium, 2.3 times more Manganese, 2.2 times more Zinc and 5.2 times more Water than Refined Unenriched Sorghum Flour.
Both Refined Unenriched Sorghum Flour and Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have similar amounts of Phosphorus per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Refined Unenriched Sorghum Flour has 2.3 times more Energy, 2.5 times more Carbohydrate and 1.7 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 2.4 times more Fiber than Refined Unenriched Sorghum Flour.
Both Refined Unenriched Sorghum Flour and Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have similar amounts of Fat per 5 oz.
Both Refined Unenriched Sorghum Flour as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have insufficient amounts of Fructose, Glucose and Sucrose in 5 oz.