Dry gluten-free corn pasta vs Cooked gluten-free corn pasta
In short
Gram for gram, there are 2.8 times as many calories in dry gluten-free corn pasta as in cooked gluten-free corn pasta (357 vs 126 in 100 g). Both get most of their calories from carbohydrate.
More in dry gluten-free corn pasta: fiber (2.3×), magnesium (3.3×), carbohydrates (2.8×), copper (3.2×) and 12 more. Everything else is within 4% of a day's needs.
Calories, and where they come from
7.5 g protein · 79.3 g carbs · 2.1 g fat
2.6 g protein · 27.9 g carbs · 0.73 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.
- Fiber39% vs 17%
11 g vs 4.8 g
- Magnesium28% vs 9%
119 mg vs 36 mg
- Carbohydrates29% vs 10%
79.3 g vs 27.9 g
- Copper22% vs 7%
0.2 mg vs 0.064 mg
- Thiamin (B1)19% vs 4%
0.23 mg vs 0.053 mg
- Manganese21% vs 7%
0.48 mg vs 0.15 mg
- Phosphorus20% vs 6%
253 mg vs 76 mg
- Niacin (B3)15% vs 3%
2.4 mg vs 0.56 mg
- Zinc16% vs 6%
1.8 mg vs 0.63 mg
- Protein15% vs 5%
7.5 g vs 2.6 g
- Selenium14% vs 5%
7.9 µg vs 2.8 µg
- Vitamin B612% vs 3%
0.21 mg vs 0.058 mg
- Pantothenic acid (B5)10% vs 3%
0.48 mg vs 0.13 mg
- Potassium6% vs 1%
294 mg vs 31 mg
- Riboflavin (B2)7% vs 2%
0.087 mg vs 0.023 mg
- Folate6% vs 2%
25 µg vs 6 µg
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Total fat2.1 g · 0.73 g3%·1%
- Saturated fatlimit0.29 g · 0.1 g1%·1%
- Cholesterollimit0 mg · 0 mg0%·0%
- Sodiumlimit3 mg · 0 mg<1%·0%
- Calcium4 mg · 1 mg<1%·<1%
- Iron0.93 mg · 0.25 mg5%·1%
- Vitamin A9 µg · 3 µg1%·<1%
- Vitamin C0 mg · 0 mg0%·0%
- Vitamin B120 µg · 0 µg0%·0%
From USDA FoodData Central: Dry gluten-free corn pasta (SR Legacy 168899), Cooked gluten-free corn pasta (SR Legacy 168900). 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.