Dry gluten-free corn pasta vs Millet flour
In short
Gram for gram, there are 7% more calories in millet flour than in dry gluten-free corn pasta (382 vs 357 in 100 g). Both get most of their calories from carbohydrate.
More in dry gluten-free corn pasta: fiber (3.1×). More in millet flour: selenium (4.1×), copper (2.6×), manganese (2.1×), niacin (2.5×) and 7 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
10.8 g protein · 75.1 g carbs (1.7 g sugars) · 4.3 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.
- Selenium14% vs 59%
7.9 µg vs 32.7 µg
- Copper22% vs 59%
0.2 mg vs 0.54 mg
- Fiber39% vs 13%
11 g vs 3.5 g
- Manganese21% vs 44%
0.48 mg vs 1 mg
- Niacin (B3)15% vs 38%
2.4 mg vs 6 mg
- Iron5% vs 22%
0.93 mg vs 3.9 mg
- Pantothenic acid (B5)10% vs 25%
0.48 mg vs 1.3 mg
- Thiamin (B1)19% vs 34%
0.23 mg vs 0.41 mg
- Vitamin B612% vs 22%
0.21 mg vs 0.37 mg
- Zinc16% vs 24%
1.8 mg vs 2.6 mg
- Protein15% vs 22%
7.5 g vs 10.8 g
- Folate6% vs 11%
25 µg vs 42 µg
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Total fat2.1 g · 4.3 g3%·5%
- Saturated fatlimit0.29 g · 0.54 g1%·3%
- Carbohydrates79.3 g · 75.1 g29%·27%
- Sodiumlimit3 mg · 4 mg<1%·<1%
- Potassium294 mg · 224 mg6%·5%
- Calcium4 mg · 14 mg<1%·1%
- Magnesium119 mg · 119 mg28%·28%
- Phosphorus253 mg · 285 mg20%·23%
- Vitamin C0 mg · 0 mg0%·0%
- Riboflavin (B2)0.087 mg · 0.073 mg7%·6%
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.