Cooked gluten-free corn pasta vs Millet flour

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.

• Selenium7% vs 71%

  3.9 µg vs 38.9 µg

• Copper10% vs 71%

  0.09 mg vs 0.64 mg

• Manganese9% vs 52%

  0.21 mg vs 1.2 mg

• Niacin (B3)5% vs 45%

  0.78 mg vs 7.2 mg

• Thiamin (B1)6% vs 41%

  0.074 mg vs 0.49 mg

• Pantothenic acid (B5)4% vs 30%

  0.18 mg vs 1.5 mg

• Iron2% vs 26%

  0.35 mg vs 4.7 mg

• Magnesium12% vs 34%

  50.4 mg vs 142 mg

• Vitamin B65% vs 26%

  0.081 mg vs 0.44 mg

• Zinc8% vs 28%

  0.88 mg vs 3.1 mg

• Phosphorus9% vs 27%

  106 mg vs 339 mg

• Carbohydrates14% vs 33%

  39.1 g vs 89.4 g

• Protein7% vs 26%

  3.7 g vs 12.8 g

• Folate2% vs 12%

  8.4 µg vs 50 µg

• Fiber24% vs 15%

  6.7 g vs 4.2 g

• Total fat1% vs 6%

  1 g vs 5.1 g

• Potassium1% vs 6%

  43.4 mg vs 267 mg

• Riboflavin (B2)2% vs 7%

  0.032 mg vs 0.087 mg

Show as: bars · dots

Where they are alike

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

• Saturated fatlimit0.14 g · 0.64 g1%·3%
• Sodiumlimit0 mg · 4.8 mg0%·<1%
• Calcium1.4 mg · 16.7 mg<1%·1%
• Vitamin C0 mg · 0 mg0%·0%