Cooked gluten-free corn pasta vs Dry gluten-free corn pasta

Where they differ

Each dot is the share of a day's needs (FDA Daily Value) in one serving of each. Every row uses the same scale, so a short gap is a small difference. Color says which food, never which is better.

• Magnesium12% vs 30%

  50.4 mg vs 125 mg

• Fiber24% vs 41%

  6.7 g vs 11.6 g

• Carbohydrates14% vs 30%

  39.1 g vs 83.2 g

• Thiamin (B1)6% vs 20%

  0.074 mg vs 0.24 mg

• Copper10% vs 24%

  0.09 mg vs 0.21 mg

• Phosphorus9% vs 21%

  106 mg vs 266 mg

• Manganese9% vs 22%

  0.21 mg vs 0.51 mg

• Niacin (B3)5% vs 16%

  0.78 mg vs 2.6 mg

• Zinc8% vs 17%

  0.88 mg vs 1.9 mg

• Protein7% vs 16%

  3.7 g vs 7.8 g

• Selenium7% vs 15%

  3.9 µg vs 8.3 µg

• Vitamin B65% vs 13%

  0.081 mg vs 0.22 mg

• Pantothenic acid (B5)4% vs 10%

  0.18 mg vs 0.51 mg

• Potassium1% vs 7%

  43.4 mg vs 309 mg

• Riboflavin (B2)2% vs 7%

  0.032 mg vs 0.091 mg

• Folate2% vs 7%

  8.4 µg vs 26.3 µg

Show as: bars · dots

Where they are alike

Less than 4% of a day apart, in one serving of each.

• Total fat1 g · 2.2 g1%·3%
• Saturated fatlimit0.14 g · 0.3 g1%·2%
• Cholesterollimit0 mg · 0 mg0%·0%
• Sodiumlimit0 mg · 3.1 mg0%·<1%
• Calcium1.4 mg · 4.2 mg<1%·<1%
• Iron0.35 mg · 0.98 mg2%·5%
• Vitamin A4.2 µg · 9.4 µg<1%·1%
• Vitamin C0 mg · 0 mg0%·0%
• Vitamin B120 µg · 0 µg0%·0%