Cooked gluten-free corn pasta vs Quinoa flour
In short
For the same 100 calories you eat 79 g of cooked gluten-free corn pasta or 26 g of quinoa flour. Both get most of their calories from carbohydrate.
More in cooked gluten-free corn pasta: fiber (2.3×). More in quinoa flour: manganese (4.4×), copper (2.5×), iron (6×), riboflavin (4.6×) and thiamin (2.2×). 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
26.4 g · 3.2 g protein · 18.4 g carbs · 1.7 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.
- Manganese5% vs 23%
0.12 mg vs 0.53 mg
- Copper6% vs 14%
0.051 mg vs 0.13 mg
- Fiber14% vs 6%
3.8 g vs 1.7 g
- Iron1% vs 7%
0.2 mg vs 1.2 mg
- Riboflavin (B2)1% vs 6%
0.018 mg vs 0.084 mg
- Thiamin (B1)4% vs 8%
0.042 mg vs 0.091 mg
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein2.1 g · 3.2 g4%·6%
- Total fat0.58 g · 1.7 g1%·2%
- Carbohydrates22.2 g · 18.4 g8%·7%
- Sodiumlimit0 mg · 1.7 mg0%·<1%
- Potassium24.6 mg · 146 mg1%·3%
- Calcium0.79 mg · 9.9 mg<1%·1%
- Magnesium28.6 mg · 43.3 mg7%·10%
- Phosphorus60.3 mg · 97.6 mg5%·8%
- Zinc0.5 mg · 0.73 mg5%·7%
- Selenium2.2 µg · 1.1 µg4%·2%
- Niacin (B3)0.44 mg · 0.32 mg3%·2%
- Vitamin B60.046 mg · 0.059 mg3%·3%
Reported for only one of the two, so not compared: saturated fat, cholesterol, vitamin A, vitamin C, pantothenic acid (B5), biotin (B7), folate, vitamin B12.
From USDA FoodData Central: Cooked gluten-free corn pasta (SR Legacy 168900), Quinoa flour (Foundation 2512372). 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.