Lets compare vitamin content per 100 grams of Oat Flour vs 51% whole wheat Pasta:
Partially Debranned Oat Flour has 1.9 times more Vitamin B1, 4.1 times more Vitamin E and 3.6 times more Vitamin K than Dry 51% whole wheat Pasta with Unenriched Semolina .
While Dry 51% whole wheat Pasta with Unenriched Semolina contains 1.5 times more Vitamin B2, 5.4 times more Vitamin B3, 4 times more Vitamin B5, 2.2 times more Vitamin B6 and 1.8 times more Vitamin B9 than Partially Debranned Oat Flour.
Comparing minerals per 100 grams for Oat Flour vs 51% whole wheat Pasta:
Partially Debranned Oat Flour has 2 times more Calcium, 1.2 times more Iron, 1.4 times more Magnesium, 1.8 times more Manganese, 1.6 times more Phosphorus, 1.7 times more Sodium and 1.3 times more Zinc than Dry 51% whole wheat Pasta with Unenriched Semolina .
While Dry 51% whole wheat Pasta with Unenriched Semolina contains 2 times more Selenium than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Dry 51% whole wheat Pasta with Unenriched Semolina have similar amounts of Copper and Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Partially Debranned Oat Flour has 3.4 times more Fat, 4.6 times more Saturated Fat, 2.3 times more Omega 3 and 3.7 times more Omega 6 than Dry 51% whole wheat Pasta with Unenriched Semolina .
While Dry 51% whole wheat Pasta with Unenriched Semolina contains 3.3 times more Sugars and 1.6 times more Fiber than Partially Debranned Oat Flour.
Both Partially Debranned Oat Flour and Dry 51% whole wheat Pasta with Unenriched Semolina have similar amounts of Energy, Carbohydrate and Protein per 100 g.
Both Partially Debranned Oat Flour as well as Dry 51% whole wheat Pasta with Unenriched Semolina have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.