Dry gluten-free corn pasta vs Barley flour
In short
For the same 100 calories you eat 28 g of dry gluten-free corn pasta or 28 g of barley flour. Both get most of their calories from carbohydrate.
More in barley flour: manganese (2.4×), niacin (2.4×) and copper. Everything else is within 4% of a day's needs.
Calories, and where they come from
28 g · 2.1 g protein · 22.2 g carbs · 0.58 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
- Niacin (B3)4% vs 10%
0.68 mg vs 1.7 mg
- Copper6% vs 12%
0.057 mg vs 0.11 mg
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 · 0.69 g1%·1%
- Carbohydrates22.2 g · 21.7 g8%·8%
- Fiber3.1 g · 3.6 g11%·13%
- Sodiumlimit0.84 mg · 5.7 mg<1%·<1%
- Potassium82.4 mg · 103 mg2%·2%
- Calcium1.1 mg · 10 mg<1%·1%
- Iron0.26 mg · 0.92 mg1%·5%
- Magnesium33.3 mg · 24.6 mg8%·6%
- Phosphorus70.9 mg · 65.6 mg6%·5%
- Zinc0.5 mg · 0.6 mg5%·5%
- Selenium2.2 µg · 3.7 µg4%·7%
- Thiamin (B1)0.065 mg · 0.063 mg5%·5%
- Riboflavin (B2)0.024 mg · 0.041 mg2%·3%
- Vitamin B60.058 mg · 0.056 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: Dry gluten-free corn pasta (SR Legacy 168899), 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.