Cooked gluten-free corn pasta vs Egg bread

Cooked gluten-free corn pastaEgg bread
Same weightSame caloriesOne serving

In short

One serving each: 176 calories in cooked gluten-free corn pasta (1 cup, 140 g), 115 calories in egg bread (1 slice (5" x 3" x 1/2"), 40 g). Both get most of their calories from carbohydrate.

More in cooked gluten-free corn pasta: fiber (7.3×), magnesium (6.6×), carbohydrates (2×), zinc (2.8×) and phosphorus (2.5×). More in egg bread: selenium (3.1×), riboflavin (5.4×), folate (6.2×), thiamin (2.4×) and 4 more. Everything else is within 4% of a day's needs.

Calories, and where they come from

Cooked gluten-free corn pasta176 cal

1 cup (140 g) · 3.7 g protein · 39.1 g carbs · 1 g fat

Egg bread115 cal

1 slice (5" x 3" x 1/2") (40 g) · 3.8 g protein · 19.1 g carbs (0.71 g sugars) · 2.4 g fat

Share of the calories fromproteincarbsfat

Where they differ

Bar length 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 difference in length is a small difference. Color says which food, never which is better.

0%12.5%25%
  • Fiber6.7 g · 0.92 g
    24%3%
  • Selenium3.9 µg · 12 µg
    7%22%
  • Riboflavin (B2)0.032 mg · 0.17 mg
    2%13%
  • Folate8.4 µg · 52 µg
    2%13%
  • Magnesium50.4 mg · 7.6 mg
    12%2%
  • Thiamin (B1)0.074 mg · 0.18 mg
    6%15%
  • Carbohydrates39.1 g · 19.1 g
    14%7%
  • Niacin (B3)0.78 mg · 1.9 mg
    5%12%
  • Cholesterollimit0 mg · 20.4 mg
    0%7%
  • Sodiumlimit0 mg · 152 mg
    0%7%
  • Zinc0.88 mg · 0.32 mg
    8%3%
  • Phosphorus106 mg · 42.4 mg
    9%3%
  • Iron0.35 mg · 1.2 mg
    2%7%

Show as: bars · dots

Where they are alike

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

  • Protein3.7 g · 3.8 g7%·8%
  • Total fat1 g · 2.4 g1%·3%
  • Saturated fatlimit0.14 g · 0.64 g1%·3%
  • Potassium43.4 mg · 46 mg1%·1%
  • Calcium1.4 mg · 37.2 mg<1%·3%
  • Copper0.09 mg · 0.065 mg10%·7%
  • Manganese0.21 mg · 0.2 mg9%·9%
  • Vitamin A4.2 µg · 25.2 µg<1%·3%
  • Vitamin C0 mg · 0 mg0%·0%
  • Pantothenic acid (B5)0.18 mg · 0.11 mg4%·2%
  • Vitamin B60.081 mg · 0.026 mg5%·2%
  • Vitamin B120 µg · 0.04 µg0%·2%

Reported for only one of the two, so not compared: vitamin D, vitamin E, vitamin K, choline.

From USDA FoodData Central: Cooked gluten-free corn pasta (SR Legacy 168900), Egg bread (SR Legacy 172673). 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.

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