Dry gluten-free corn pasta vs Millet flour
In short
One serving each: 375 calories in dry gluten-free corn pasta (1 cup, 105 g), 455 calories in millet flour (1 cup, 119 g). Both get most of their calories from carbohydrate.
More in dry gluten-free corn pasta: fiber (2.8×). More in millet flour: selenium (4.7×), copper (3×), manganese (2.4×), niacin (2.8×) and 8 more. Everything else is within 4% of a day's needs.
Calories, and where they come from
1 cup (105 g) · 7.8 g protein · 83.2 g carbs · 2.2 g fat
1 cup (119 g) · 12.8 g protein · 89.4 g carbs (2 g sugars) · 5.1 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.
- Selenium8.3 µg · 38.9 µg15%71%
- Copper0.21 mg · 0.64 mg24%71%
- Manganese0.51 mg · 1.2 mg22%52%
- Niacin (B3)2.6 mg · 7.2 mg16%45%
- Fiber11.6 g · 4.2 g41%15%
- Thiamin (B1)0.24 mg · 0.49 mg20%41%
- Iron0.98 mg · 4.7 mg5%26%
- Pantothenic acid (B5)0.51 mg · 1.5 mg10%30%
- Vitamin B60.22 mg · 0.44 mg13%26%
- Zinc1.9 mg · 3.1 mg17%28%
- Protein7.8 g · 12.8 g16%26%
- Folate26.3 µg · 50 µg7%12%
- Phosphorus266 mg · 339 mg21%27%
Where they are alike
Less than 4% of a day apart, in one serving of each.
- Total fat2.2 g · 5.1 g3%·6%
- Saturated fatlimit0.3 g · 0.64 g2%·3%
- Carbohydrates83.2 g · 89.4 g30%·33%
- Sodiumlimit3.1 mg · 4.8 mg<1%·<1%
- Potassium309 mg · 267 mg7%·6%
- Calcium4.2 mg · 16.7 mg<1%·1%
- Magnesium125 mg · 142 mg30%·34%
- Vitamin C0 mg · 0 mg0%·0%
- Riboflavin (B2)0.091 mg · 0.087 mg7%·7%
Reported for only one of the two, so not compared: cholesterol, vitamin A, vitamin E, vitamin K, vitamin B12.
From USDA FoodData Central: Dry gluten-free corn pasta (SR Legacy 168899), Millet flour (SR Legacy 172023). 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.