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

Dry gluten-free corn pastaCooked whole-wheat pasta
Same weightSame caloriesOne serving

In short

One serving each: 375 calories in dry gluten-free corn pasta (1 cup, 105 g), 174 calories in cooked whole-wheat pasta (1 cup spaghetti not packed, 117 g). Both get most of their calories from carbohydrate.

More in dry gluten-free corn pasta: fiber (2.5×), carbohydrates (2.4×), magnesium, phosphorus and 3 more. More in cooked whole-wheat pasta: selenium (5.1×), manganese (3×), niacin, iron (2.1×) and copper. Everything else is within 4% of a day's needs.

Calories, and where they come from

Dry gluten-free corn pasta375 cal

1 cup (105 g) · 7.8 g protein · 83.2 g carbs · 2.2 g fat

Cooked whole-wheat pasta174 cal

1 cup spaghetti not packed (117 g) · 7 g protein · 35.2 g carbs (0.88 g sugars) · 2 g fat

Share of the calories fromproteincarbsfat

Where they differ

Bar length 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 difference in length is a small difference. Color says which food, never which is better.

0%50%100%
  • Selenium8.3 µg · 42.5 µg
    15%77%
  • Manganese0.51 mg · 1.5 mg
    22%67%
  • Fiber11.6 g · 4.6 g
    41%16%
  • Carbohydrates83.2 g · 35.2 g
    30%13%
  • Magnesium125 mg · 63.2 mg
    30%15%
  • Phosphorus266 mg · 149 mg
    21%12%
  • Niacin (B3)2.6 mg · 3.7 mg
    16%23%
  • Vitamin B60.22 mg · 0.11 mg
    13%6%
  • Iron0.98 mg · 2 mg
    5%11%
  • Copper0.21 mg · 0.26 mg
    24%29%
  • Thiamin (B1)0.24 mg · 0.18 mg
    20%15%
  • Potassium309 mg · 112 mg
    7%2%

Show as: bars · dots

Where they are alike

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

  • Protein7.8 g · 7 g16%·14%
  • Total fat2.2 g · 2 g3%·3%
  • Saturated fatlimit0.3 g · 0.28 g2%·1%
  • Cholesterollimit0 mg · 0 mg0%·0%
  • Sodiumlimit3.1 mg · 4.7 mg<1%·<1%
  • Calcium4.2 mg · 15.2 mg<1%·1%
  • Zinc1.9 mg · 1.6 mg17%·14%
  • Vitamin A9.4 µg · 0 µg1%·0%
  • Vitamin C0 mg · 0 mg0%·0%
  • Riboflavin (B2)0.091 mg · 0.12 mg7%·9%
  • Pantothenic acid (B5)0.51 mg · 0.31 mg10%·6%
  • Folate26.3 µg · 24.6 µg7%·6%
  • Vitamin B120 µg · 0 µg0%·0%

Reported for only one of the two, so not compared: vitamin D, vitamin E, vitamin K, choline.

From USDA FoodData Central: Dry gluten-free corn pasta (SR Legacy 168899), Cooked whole-wheat pasta (SR Legacy 168910). 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.

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Dry gluten-free corn pasta vs Cooked whole-wheat pasta: nutrition compared | MyFoodAnalysis