Cooked gluten-free corn pasta vs Rye flour
In short
For the same 100 calories you eat 79 g of cooked gluten-free corn pasta or 28 g of rye flour. Both get most of their calories from carbohydrate.
More in rye flour: manganese (5×), copper and selenium (2.1×). 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
28.5 g · 2.4 g protein · 22 g carbs · 0.54 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 26%
0.12 mg vs 0.61 mg
- Copper6% vs 11%
0.051 mg vs 0.096 mg
- Selenium4% vs 9%
2.2 µg vs 4.7 µg
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein2.1 g · 2.4 g4%·5%
- Total fat0.58 g · 0.54 g1%·1%
- Carbohydrates22.2 g · 22 g8%·8%
- Fiber3.8 g · 3.9 g14%·14%
- Sodiumlimit0 mg · 0 mg0%·0%
- Potassium24.6 mg · 124 mg1%·3%
- Calcium0.79 mg · 9.2 mg<1%·1%
- Iron0.2 mg · 0.72 mg1%·4%
- Magnesium28.6 mg · 27.2 mg7%·6%
- Phosphorus60.3 mg · 79.9 mg5%·6%
- Zinc0.5 mg · 0.66 mg5%·6%
- Thiamin (B1)0.042 mg · 0.062 mg4%·5%
- Riboflavin (B2)0.018 mg · 0.048 mg1%·4%
- Niacin (B3)0.44 mg · 0.33 mg3%·2%
- Vitamin B60.046 mg · 0.047 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), Rye flour (Foundation 2512375). 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.