Cooked gluten-free corn pasta vs Barley flour
In short
For the same 100 calories you eat 79 g of cooked gluten-free corn pasta or 28 g of barley flour. Both get most of their calories from carbohydrate.
More in barley flour: manganese (2.7×), niacin (3.8×), copper (2.2×) and iron (4.7×). Everything else is within 4% of a day's needs.
Calories, and where they come from
79.4 g · 2.1 g protein · 22.2 g carbs · 0.58 g fat
28 g · 2.4 g protein · 21.7 g carbs · 0.69 g fat
Share of the calories fromproteincarbsfat
Where they differ
Each dot is the share of a day's needs (FDA Daily Value) in 100 calories of each. Every row uses the same scale, so a short gap is a small difference. Color says which food, never which is better.
- Manganese5% vs 14%
0.12 mg vs 0.33 mg
- Niacin (B3)3% vs 10%
0.44 mg vs 1.7 mg
- Copper6% vs 12%
0.051 mg vs 0.11 mg
- Iron1% vs 5%
0.2 mg vs 0.92 mg
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein2.1 g · 2.4 g4%·5%
- Total fat0.58 g · 0.69 g1%·1%
- Carbohydrates22.2 g · 21.7 g8%·8%
- Fiber3.8 g · 3.6 g14%·13%
- Sodiumlimit0 mg · 5.7 mg0%·<1%
- Potassium24.6 mg · 103 mg1%·2%
- Calcium0.79 mg · 10 mg<1%·1%
- Magnesium28.6 mg · 24.6 mg7%·6%
- Phosphorus60.3 mg · 65.6 mg5%·5%
- Zinc0.5 mg · 0.6 mg5%·5%
- Selenium2.2 µg · 3.7 µg4%·7%
- Thiamin (B1)0.042 mg · 0.063 mg4%·5%
- Riboflavin (B2)0.018 mg · 0.041 mg1%·3%
- Vitamin B60.046 mg · 0.056 mg3%·3%
Reported for only one of the two, so not compared: saturated fat, cholesterol, vitamin A, vitamin C, pantothenic acid (B5), biotin (B7), folate, vitamin B12.
From USDA FoodData Central: Cooked gluten-free corn pasta (SR Legacy 168900), Barley flour (Foundation 2512376). Daily Values are the FDA's for adults and children 4 years and older. Missing values are never shown as zero. For exploring the data, not dietary advice.