Dry gluten-free corn pasta vs Cooked gluten-free corn pasta

Where they differ

Each dot is the share of a day's needs (FDA Daily Value) in one serving of each. Every row uses the same scale, so a short gap is a small difference. Color says which food, never which is better.

• Magnesium30% vs 12%

  125 mg vs 50.4 mg

• Fiber41% vs 24%

  11.6 g vs 6.7 g

• Carbohydrates30% vs 14%

  83.2 g vs 39.1 g

• Thiamin (B1)20% vs 6%

  0.24 mg vs 0.074 mg

• Copper24% vs 10%

  0.21 mg vs 0.09 mg

• Phosphorus21% vs 9%

  266 mg vs 106 mg

• Manganese22% vs 9%

  0.51 mg vs 0.21 mg

• Niacin (B3)16% vs 5%

  2.6 mg vs 0.78 mg

• Zinc17% vs 8%

  1.9 mg vs 0.88 mg

• Protein16% vs 7%

  7.8 g vs 3.7 g

• Selenium15% vs 7%

  8.3 µg vs 3.9 µg

• Vitamin B613% vs 5%

  0.22 mg vs 0.081 mg

• Pantothenic acid (B5)10% vs 4%

  0.51 mg vs 0.18 mg

• Potassium7% vs 1%

  309 mg vs 43.4 mg

• Riboflavin (B2)7% vs 2%

  0.091 mg vs 0.032 mg

• Folate7% vs 2%

  26.3 µg vs 8.4 µg

Show as: bars · dots

Where they are alike

Less than 4% of a day apart, in one serving of each.

• Total fat2.2 g · 1 g3%·1%
• Saturated fatlimit0.3 g · 0.14 g2%·1%
• Cholesterollimit0 mg · 0 mg0%·0%
• Sodiumlimit3.1 mg · 0 mg<1%·0%
• Calcium4.2 mg · 1.4 mg<1%·<1%
• Iron0.98 mg · 0.35 mg5%·2%
• Vitamin A9.4 µg · 4.2 µg1%·<1%
• Vitamin C0 mg · 0 mg0%·0%
• Vitamin B120 µg · 0 µg0%·0%