Cooked gluten-free corn pasta vs Millet flour
In short
For the same 100 calories you eat 79 g of cooked gluten-free corn pasta or 26 g of millet flour. Both get most of their calories from carbohydrate.
More in cooked gluten-free corn pasta: fiber (4.2×). More in millet flour: selenium (3.9×), copper (2.8×), niacin (3.6×), manganese (2.2×) and 3 more. 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
26.2 g · 2.8 g protein · 19.7 g carbs (0.43 g sugars) · 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 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.
- Selenium4% vs 16%
2.2 µg vs 8.6 µg
- Fiber14% vs 3%
3.8 g vs 0.92 g
- Copper6% vs 16%
0.051 mg vs 0.14 mg
- Niacin (B3)3% vs 10%
0.44 mg vs 1.6 mg
- Manganese5% vs 11%
0.12 mg vs 0.26 mg
- Thiamin (B1)4% vs 9%
0.042 mg vs 0.11 mg
- Iron1% vs 6%
0.2 mg vs 1 mg
- Pantothenic acid (B5)2% vs 7%
0.1 mg vs 0.33 mg
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein2.1 g · 2.8 g4%·6%
- Total fat0.58 g · 1.1 g1%·1%
- Saturated fatlimit0.081 g · 0.14 g<1%·1%
- Carbohydrates22.2 g · 19.7 g8%·7%
- Sodiumlimit0 mg · 1 mg0%·<1%
- Potassium24.6 mg · 58.6 mg1%·1%
- Calcium0.79 mg · 3.7 mg<1%·<1%
- Magnesium28.6 mg · 31.2 mg7%·7%
- Phosphorus60.3 mg · 74.6 mg5%·6%
- Zinc0.5 mg · 0.69 mg5%·6%
- Vitamin C0 mg · 0 mg0%·0%
- Riboflavin (B2)0.018 mg · 0.019 mg1%·1%
- Vitamin B60.046 mg · 0.097 mg3%·6%
- Folate4.8 µg · 11 µg1%·3%
Reported for only one of the two, so not compared: cholesterol, vitamin A, vitamin E, vitamin K, vitamin B12.
From USDA FoodData Central: Cooked gluten-free corn pasta (SR Legacy 168900), Millet flour (SR Legacy 172023). 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.