Lets compare vitamin content per 100 grams of Cooked 51% Whole Wheat Pasta with Enriched Semolina vs 51% Whole Wheat Pasta with Enriched Semolina:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 2.8 times more Vitamin B1, 2.4 times more Vitamin B2, 3.2 times more Vitamin B3, 2.7 times more Vitamin B5, 3.7 times more Vitamin B6 and 3 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have insufficient amounts of Vitamin K in 100 g.
Comparing minerals per 100 grams for Cooked 51% Whole Wheat Pasta with Enriched Semolina vs 51% Whole Wheat Pasta with Enriched Semolina:
Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina has 6.7 times more Water than Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
While Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 2.3 times more Calcium, 2.2 times more Copper, 2.2 times more Iron, 2.3 times more Magnesium, 2.1 times more Manganese, 2.6 times more Phosphorus, 4.5 times more Potassium, 2.5 times more Selenium and 2.2 times more Zinc than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Comparison of macro-nutrients per 100 grams:
Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina contains 2.3 times more Energy, 1.7 times more Fat, 2.4 times more Carbohydrate, 3.4 times more Sugars, 2.5 times more Fiber and 2.3 times more Protein than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina.
Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina as well as Dry Whole Grain Pasta, 51% Whole Wheat, Remaining Enriched Semolina have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.