Cooked gluten-free corn pasta vs Brown rice flour
In short
Gram for gram, there are 2.9 times as many calories in brown rice flour as in cooked gluten-free corn pasta (365 vs 126 in 100 g). Both get most of their calories from carbohydrate.
More in brown rice flour: manganese (19×), niacin (11×), copper (4.5×), thiamin (6.1×) and 10 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
7.2 g protein · 75.5 g carbs · 3.9 g fat
Share of the calories fromproteincarbsfat
Where they differ
Bar length 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 difference in length is a small difference. Color says which food, never which is better.
- Manganese0.15 mg · 2.8 mg7%123%
- Niacin (B3)0.56 mg · 6 mg3%37%
- Copper0.064 mg · 0.29 mg7%32%
- Thiamin (B1)0.053 mg · 0.32 mg4%27%
- Magnesium36 mg · 124 mg9%30%
- Phosphorus76 mg · 319 mg6%26%
- Carbohydrates27.9 g · 75.5 g10%27%
- Selenium2.8 µg · 9.7 µg5%18%
- Zinc0.63 mg · 1.9 mg6%17%
- Protein2.6 g · 7.2 g5%14%
- Iron0.25 mg · 1.5 mg1%8%
- Potassium31 mg · 265 mg1%6%
- Vitamin B60.058 mg · 0.13 mg3%8%
- Total fat0.73 g · 3.9 g1%5%
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Sodiumlimit0 mg · 1 mg0%·<1%
- Calcium1 mg · 10 mg<1%·1%
- Riboflavin (B2)0.023 mg · 0.008 mg2%·1%
Reported for only one of the two, so not compared: saturated fat, cholesterol, fiber, vitamin A, vitamin C, pantothenic acid (B5), folate, vitamin B12.
From USDA FoodData Central: Cooked gluten-free corn pasta (SR Legacy 168900), Brown rice flour (Foundation 1104812). 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.