Cooked homemade egg pasta vs Barley flour
In short
For the same 100 calories you eat 77 g of cooked homemade egg pasta or 28 g of barley flour. Both get most of their calories from carbohydrate.
More in cooked homemade egg pasta: riboflavin (3.3×) and thiamin (2.1×). More in barley flour: manganese (2.3×), copper (2.6×) and niacin. Everything else is within 4% of a day's needs.
Calories, and where they come from
76.9 g · 4.1 g protein · 18.1 g carbs · 1.3 g fat
28 g · 2.4 g protein · 21.7 g carbs · 0.69 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.
- Manganese6% vs 14%
0.14 mg vs 0.33 mg
- Copper5% vs 12%
0.043 mg vs 0.11 mg
- Riboflavin (B2)10% vs 3%
0.13 mg vs 0.041 mg
- Thiamin (B1)11% vs 5%
0.13 mg vs 0.063 mg
- Niacin (B3)6% vs 10%
0.97 mg vs 1.7 mg
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein4.1 g · 2.4 g8%·5%
- Total fat1.3 g · 0.69 g2%·1%
- Carbohydrates18.1 g · 21.7 g7%·8%
- Sodiumlimit63.8 mg · 5.7 mg3%·<1%
- Potassium16.2 mg · 103 mg<1%·2%
- Calcium7.7 mg · 10 mg1%·1%
- Iron0.89 mg · 0.92 mg5%·5%
- Magnesium10.8 mg · 24.6 mg3%·6%
- Phosphorus40 mg · 65.6 mg3%·5%
- Zinc0.34 mg · 0.6 mg3%·5%
- Vitamin B60.028 mg · 0.056 mg2%·3%
Reported for only one of the two, so not compared: saturated fat, cholesterol, fiber, selenium, vitamin A, vitamin C, pantothenic acid (B5), biotin (B7), folate, vitamin B12.
From USDA FoodData Central: Cooked homemade egg pasta (SR Legacy 168901), Barley flour (Foundation 2512376). 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.