Cooked homemade egg pasta vs Millet flour
In short
For the same 100 calories you eat 77 g of cooked homemade egg pasta or 26 g of millet flour. Both get most of their calories from carbohydrate.
More in cooked homemade egg pasta: riboflavin (7×) and folate (4.2×). More in millet flour: copper (3.3×), manganese, magnesium (2.9×) and vitamin B6 (3.4×). 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
26.2 g · 2.8 g protein · 19.7 g carbs (0.43 g sugars) · 1.1 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.
- Copper5% vs 16%
0.043 mg vs 0.14 mg
- Riboflavin (B2)10% vs 1%
0.13 mg vs 0.019 mg
- Folate12% vs 3%
46.2 µg vs 11 µg
- Manganese6% vs 11%
0.14 mg vs 0.26 mg
- Magnesium3% vs 7%
10.8 mg vs 31.2 mg
- Vitamin B62% vs 6%
0.028 mg vs 0.097 mg
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein4.1 g · 2.8 g8%·6%
- Total fat1.3 g · 1.1 g2%·1%
- Saturated fatlimit0.31 g · 0.14 g2%·1%
- Carbohydrates18.1 g · 19.7 g7%·7%
- Sodiumlimit63.8 mg · 1 mg3%·<1%
- Potassium16.2 mg · 58.6 mg<1%·1%
- Calcium7.7 mg · 3.7 mg1%·<1%
- Iron0.89 mg · 1 mg5%·6%
- Phosphorus40 mg · 74.6 mg3%·6%
- Zinc0.34 mg · 0.69 mg3%·6%
- Vitamin C0 mg · 0 mg0%·0%
- Thiamin (B1)0.13 mg · 0.11 mg11%·9%
- Niacin (B3)0.97 mg · 1.6 mg6%·10%
- Pantothenic acid (B5)0.18 mg · 0.33 mg4%·7%
Reported for only one of the two, so not compared: cholesterol, fiber, selenium, vitamin A, vitamin E, vitamin K, vitamin B12.
From USDA FoodData Central: Cooked homemade egg pasta (SR Legacy 168901), Millet flour (SR Legacy 172023). 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.