Dry gluten-free corn pasta vs Rye flour
In short
One serving each: 375 calories in dry gluten-free corn pasta (1 cup, 105 g), 351 calories in rye flour (100 g). Both get most of their calories from carbohydrate.
More in dry gluten-free corn pasta: niacin (2.2×) and magnesium. More in rye flour: manganese (4.2×), selenium (2×), copper, iron (2.6×) and 3 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
100 g · 8.4 g protein · 77.2 g carbs · 1.9 g fat
Share of the calories fromproteincarbsfat
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.
- Manganese22% vs 93%
0.51 mg vs 2.1 mg
- Selenium15% vs 30%
8.3 µg vs 16.6 µg
- Copper24% vs 38%
0.21 mg vs 0.34 mg
- Niacin (B3)16% vs 7%
2.6 mg vs 1.2 mg
- Iron5% vs 14%
0.98 mg vs 2.5 mg
- Fiber41% vs 49%
11.6 g vs 13.7 g
- Magnesium30% vs 23%
125 mg vs 95.4 mg
- Riboflavin (B2)7% vs 13%
0.091 mg vs 0.17 mg
- Zinc17% vs 21%
1.9 mg vs 2.3 mg
Where they are alike
Less than 4% of a day apart, in one serving of each.
- Protein7.8 g · 8.4 g16%·17%
- Total fat2.2 g · 1.9 g3%·2%
- Carbohydrates83.2 g · 77.2 g30%·28%
- Sodiumlimit3.1 mg · 0 mg<1%·0%
- Potassium309 mg · 434 mg7%·9%
- Calcium4.2 mg · 32.2 mg<1%·2%
- Phosphorus266 mg · 280 mg21%·22%
- Thiamin (B1)0.24 mg · 0.22 mg20%·18%
- Vitamin B60.22 mg · 0.16 mg13%·10%
Reported for only one of the two, so not compared: saturated fat, cholesterol, vitamin A, vitamin C, pantothenic acid (B5), biotin (B7), folate, vitamin B12.
From USDA FoodData Central: Dry gluten-free corn pasta (SR Legacy 168899), Rye flour (Foundation 2512375). 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.