Cooked gluten-free corn pasta vs Cooked fresh plain pasta
In short
Gram for gram, the calories are about the same: 126 in 100 g of cooked gluten-free corn pasta, 131 of cooked fresh plain pasta. Both get most of their calories from carbohydrate.
More in cooked gluten-free corn pasta: magnesium (2×). More in cooked fresh plain pasta: folate (17×), thiamin (3.9×), cholesterol, riboflavin (6.5×) and 3 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
5.2 g protein · 24.9 g carbs · 1.1 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.
- Folate2% vs 26%
6 µg vs 104 µg
- Thiamin (B1)4% vs 17%
0.053 mg vs 0.21 mg
- Cholesterollimit0% vs 11%
0 mg vs 33 mg
- Riboflavin (B2)2% vs 12%
0.023 mg vs 0.15 mg
- Vitamin B120% vs 6%
0 µg vs 0.14 µg
- Protein5% vs 10%
2.6 g vs 5.2 g
- Iron1% vs 6%
0.25 mg vs 1.1 mg
- Magnesium9% vs 4%
36 mg vs 18 mg
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Total fat0.73 g · 1.1 g1%·1%
- Saturated fatlimit0.1 g · 0.15 g1%·1%
- Carbohydrates27.9 g · 24.9 g10%·9%
- Sodiumlimit0 mg · 6 mg0%·<1%
- Potassium31 mg · 24 mg1%·1%
- Calcium1 mg · 6 mg<1%·<1%
- Phosphorus76 mg · 63 mg6%·5%
- Zinc0.63 mg · 0.56 mg6%·5%
- Copper0.064 mg · 0.093 mg7%·10%
- Manganese0.15 mg · 0.22 mg7%·10%
- Vitamin A3 µg · 6 µg<1%·1%
- Vitamin C0 mg · 0 mg0%·0%
- Niacin (B3)0.56 mg · 0.99 mg3%·6%
- Pantothenic acid (B5)0.13 mg · 0.18 mg3%·4%
- Vitamin B60.058 mg · 0.034 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.