Cooked gluten-free corn pasta vs Rye flour
In short
Gram for gram, there are 2.8 times as many calories in rye flour as in cooked gluten-free corn pasta (351 vs 126 in 100 g). Both get most of their calories from carbohydrate.
More in rye flour: manganese (14×), fiber (2.9×), copper (5.3×), selenium (5.9×) 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
8.4 g protein · 77.2 g carbs · 1.9 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 g of each. Every row uses the same scale, so a short gap is a small difference. Color says which food, never which is better.
- Manganese7% vs 93%
0.15 mg vs 2.1 mg
- Fiber17% vs 49%
4.8 g vs 13.7 g
- Copper7% vs 38%
0.064 mg vs 0.34 mg
- Selenium5% vs 30%
2.8 µg vs 16.6 µg
- Carbohydrates10% vs 28%
27.9 g vs 77.2 g
- Phosphorus6% vs 22%
76 mg vs 280 mg
- Zinc6% vs 21%
0.63 mg vs 2.3 mg
- Magnesium9% vs 23%
36 mg vs 95.4 mg
- Thiamin (B1)4% vs 18%
0.053 mg vs 0.22 mg
- Iron1% vs 14%
0.25 mg vs 2.5 mg
- Protein5% vs 17%
2.6 g vs 8.4 g
- Riboflavin (B2)2% vs 13%
0.023 mg vs 0.17 mg
- Potassium1% vs 9%
31 mg vs 434 mg
- Vitamin B63% vs 10%
0.058 mg vs 0.16 mg
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Total fat0.73 g · 1.9 g1%·2%
- Sodiumlimit0 mg · 0 mg0%·0%
- Calcium1 mg · 32.2 mg<1%·2%
- Niacin (B3)0.56 mg · 1.2 mg3%·7%
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.