Lets compare vitamin content per 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs TINKYADA Cooked Brown Rice Flour Pasta:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 2.1 times more Vitamin B1, 1.6 times more Vitamin B2, 1.8 times more Vitamin B3 and 9.5 times more Vitamin B9 than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina and TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have similar amounts of Vitamin B5 and Vitamin B6 per 100 g.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Vitamin K in 100 g.
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs TINKYADA Cooked Brown Rice Flour Pasta:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 2.2 times more Calcium, 2.6 times more Copper, 3 times more Iron, 2.8 times more Potassium, 2.8 times more Selenium and 1.2 times more Zinc than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina and TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have similar amounts of Magnesium, Manganese, Phosphorus and Water per 100 g.
Comparison of macro-nutrients per 100 grams:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 2.6 times more Fiber and 1.6 times more Protein than TINKYADA Cooked Brown Rice Flour Gluten-free Pasta.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina and TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have similar amounts of Energy, Fat and Carbohydrate per 100 g.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as TINKYADA Cooked Brown Rice Flour Gluten-free Pasta have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.