Cooked gluten-free corn pasta vs Cooked fresh plain pasta
In short
For the same 100 calories you eat 79 g of cooked gluten-free corn pasta or 76 g of cooked fresh plain pasta. Both get most of their calories from carbohydrate.
More in cooked fresh plain pasta: folate (17×), thiamin (3.8×), cholesterol, riboflavin (6.3×) and vitamin B12. 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
76.3 g · 3.9 g protein · 19 g carbs · 0.8 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.
- Folate1% vs 20%
4.8 µg vs 79.4 µg
- Thiamin (B1)4% vs 13%
0.042 mg vs 0.16 mg
- Cholesterollimit0% vs 8%
0 mg vs 25.2 mg
- Riboflavin (B2)1% vs 9%
0.018 mg vs 0.11 mg
- Vitamin B120% vs 4%
0 µg vs 0.11 µg
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein2.1 g · 3.9 g4%·8%
- Total fat0.58 g · 0.8 g1%·1%
- Saturated fatlimit0.081 g · 0.11 g<1%·1%
- Carbohydrates22.2 g · 19 g8%·7%
- Sodiumlimit0 mg · 4.6 mg0%·<1%
- Potassium24.6 mg · 18.3 mg1%·<1%
- Calcium0.79 mg · 4.6 mg<1%·<1%
- Iron0.2 mg · 0.87 mg1%·5%
- Magnesium28.6 mg · 13.7 mg7%·3%
- Phosphorus60.3 mg · 48.1 mg5%·4%
- Zinc0.5 mg · 0.43 mg5%·4%
- Copper0.051 mg · 0.071 mg6%·8%
- Manganese0.12 mg · 0.17 mg5%·7%
- Vitamin A2.4 µg · 4.6 µg<1%·1%
- Vitamin C0 mg · 0 mg0%·0%
- Niacin (B3)0.44 mg · 0.76 mg3%·5%
- Pantothenic acid (B5)0.1 mg · 0.14 mg2%·3%
- Vitamin B60.046 mg · 0.026 mg3%·2%
Reported for only one of the two, so not compared: fiber, selenium.
From USDA FoodData Central: Cooked gluten-free corn pasta (SR Legacy 168900), Cooked fresh plain pasta (SR Legacy 169728). 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.