Cooked gluten-free corn pasta vs Rye bread

Cooked gluten-free corn pastaRye bread
Same weightSame caloriesOne serving

In short

For the same 100 calories you eat 79 g of cooked gluten-free corn pasta or 39 g of rye bread. Both get most of their calories from carbohydrate.

More in cooked gluten-free corn pasta: fiber. More in rye bread: selenium (5.4×), folate (12×), thiamin (4×), sodium and 4 more. Everything else is within 4% of a day's needs.

Calories, and where they come from

Cooked gluten-free corn pasta100 cal

79.4 g · 2.1 g protein · 22.2 g carbs · 0.58 g fat

Rye bread100 cal

38.6 g · 3.3 g protein · 18.6 g carbs (1.5 g sugars) · 1.3 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 calories 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%
  • Selenium2.2 µg · 11.9 µg
    4%22%
  • Folate4.8 µg · 58.3 µg
    1%15%
  • Thiamin (B1)0.042 mg · 0.17 mg
    4%14%
  • Sodiumlimit0 mg · 233 mg
    0%10%
  • Manganese0.12 mg · 0.32 mg
    5%14%
  • Riboflavin (B2)0.018 mg · 0.13 mg
    1%10%
  • Niacin (B3)0.44 mg · 1.5 mg
    3%9%
  • Fiber3.8 g · 2.2 g
    14%8%
  • Iron0.2 mg · 1.1 mg
    1%6%

Show as: bars · dots

Where they are alike

Less than 4% of a day apart, in 100 calories of each.

  • Protein2.1 g · 3.3 g4%·7%
  • Total fat0.58 g · 1.3 g1%·2%
  • Saturated fatlimit0.081 g · 0.24 g<1%·1%
  • Cholesterollimit0 mg · 0 mg0%·0%
  • Carbohydrates22.2 g · 18.6 g8%·7%
  • Potassium24.6 mg · 64.1 mg1%·1%
  • Calcium0.79 mg · 28.2 mg<1%·2%
  • Magnesium28.6 mg · 15.4 mg7%·4%
  • Phosphorus60.3 mg · 48.3 mg5%·4%
  • Zinc0.5 mg · 0.44 mg5%·4%
  • Copper0.051 mg · 0.072 mg6%·8%
  • Vitamin A2.4 µg · 0 µg<1%·0%
  • Vitamin C0 mg · 0.15 mg0%·<1%
  • Pantothenic acid (B5)0.1 mg · 0.17 mg2%·3%
  • Vitamin B60.046 mg · 0.029 mg3%·2%
  • 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.

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