Cooked gluten-free corn pasta vs Barley flour
In short
Gram for gram, there are 2.8 times as many calories in barley flour as in cooked gluten-free corn pasta (357 vs 126 in 100 g). Both get most of their calories from carbohydrate.
More in barley flour: manganese (7.7×), copper (6.2×), niacin (11×), fiber (2.7×) and 11 more. Everything else is within 4% of a day's needs.
Calories, and where they come from
2.6 g protein · 27.9 g carbs · 0.73 g fat
8.7 g protein · 77.4 g carbs · 2.5 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 g of each. Every row uses the same scale, so a short gap is a small difference. Color says which food, never which is better.
- Manganese7% vs 51%
0.15 mg vs 1.2 mg
- Copper7% vs 44%
0.064 mg vs 0.39 mg
- Niacin (B3)3% vs 37%
0.56 mg vs 5.9 mg
- Fiber17% vs 46%
4.8 g vs 12.8 g
- Selenium5% vs 24%
2.8 µg vs 13.1 µg
- Carbohydrates10% vs 28%
27.9 g vs 77.4 g
- Iron1% vs 18%
0.25 mg vs 3.3 mg
- Thiamin (B1)4% vs 19%
0.053 mg vs 0.23 mg
- Zinc6% vs 19%
0.63 mg vs 2.1 mg
- Phosphorus6% vs 19%
76 mg vs 234 mg
- Magnesium9% vs 21%
36 mg vs 88 mg
- Protein5% vs 17%
2.6 g vs 8.7 g
- Riboflavin (B2)2% vs 11%
0.023 mg vs 0.15 mg
- Vitamin B63% vs 12%
0.058 mg vs 0.2 mg
- Potassium1% vs 8%
31 mg vs 367 mg
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Total fat0.73 g · 2.5 g1%·3%
- Sodiumlimit0 mg · 20.3 mg0%·1%
- Calcium1 mg · 35.6 mg<1%·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.