Corn oil vs Gluten free pasta
In short
Most of those in gluten free pasta come from carbohydrate. More in corn oil: vitamin E and saturated fat.
Calories, and where they come from
3.2 g protein · 38 g carbs (0 g sugars) · 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 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.
- Vitamin E151% vs 0%
22.6 mg vs 0 mg
- Saturated fatlimit67% vs 1%
13.4 g vs 0.15 g
Reported for only one of the two, so not compared: protein, total fat, cholesterol, carbohydrates, fiber, sodium, potassium, calcium, iron, magnesium, phosphorus, zinc, copper, selenium, vitamin A, vitamin C, vitamin D, vitamin K, thiamin (B1), riboflavin (B2), niacin (B3), vitamin B6, folate, vitamin B12, choline.
From USDA FoodData Central: Corn oil (Foundation 748323), Gluten free pasta (Survey (FNDDS) 2708359). 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.