Cooked gluten-free corn pasta vs Rye bread
In short
Gram for gram, there are 2.1 times as many calories in rye bread as in cooked gluten-free corn pasta (259 vs 126 in 100 g). Both get most of their calories from carbohydrate.
More in rye bread: selenium (11×), folate, thiamin (8.2×), manganese (5.4×) and 10 more. Everything else is within 4% of a day's needs.
Calories, and where they come from
2.6 g protein · 27.9 g carbs · 0.73 g fat
8.5 g protein · 48.3 g carbs (3.9 g sugars) · 3.3 g fat
Share of the calories fromproteincarbsfat
Where they differ
Bar length is the share of a day's needs (FDA Daily Value) in 100 g 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.
- Selenium2.8 µg · 30.9 µg5%56%
- Folate6 µg · 151 µg2%38%
- Thiamin (B1)0.053 mg · 0.43 mg4%36%
- Manganese0.15 mg · 0.82 mg7%36%
- Sodiumlimit0 mg · 603 mg0%26%
- Riboflavin (B2)0.023 mg · 0.34 mg2%26%
- Niacin (B3)0.56 mg · 3.8 mg3%24%
- Iron0.25 mg · 2.8 mg1%16%
- Copper0.064 mg · 0.19 mg7%21%
- Protein2.6 g · 8.5 g5%17%
- Carbohydrates27.9 g · 48.3 g10%18%
- Pantothenic acid (B5)0.13 mg · 0.44 mg3%9%
- Calcium1 mg · 73 mg<1%6%
- Zinc0.63 mg · 1.1 mg6%10%
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Total fat0.73 g · 3.3 g1%·4%
- Saturated fatlimit0.1 g · 0.63 g1%·3%
- Cholesterollimit0 mg · 0 mg0%·0%
- Fiber4.8 g · 5.8 g17%·21%
- Potassium31 mg · 166 mg1%·4%
- Magnesium36 mg · 40 mg9%·10%
- Phosphorus76 mg · 125 mg6%·10%
- Vitamin A3 µg · 0 µg<1%·0%
- Vitamin C0 mg · 0.4 mg0%·<1%
- Vitamin B60.058 mg · 0.075 mg3%·4%
- Vitamin B120 µg · 0 µg0%·0%
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), Rye bread (SR Legacy 172684). 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.