Dry gluten-free corn pasta vs Rye flour
In short
Gram for gram, the calories are about the same: 357 in 100 g of dry gluten-free corn pasta, 351 of rye flour. Both get most of their calories from carbohydrate.
More in dry gluten-free corn pasta: niacin (2.1×) and magnesium. More in rye flour: manganese (4.4×), selenium (2.1×), copper, fiber and 3 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
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 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.
- Manganese21% vs 93%
0.48 mg vs 2.1 mg
- Selenium14% vs 30%
7.9 µg vs 16.6 µg
- Copper22% vs 38%
0.2 mg vs 0.34 mg
- Fiber39% vs 49%
11 g vs 13.7 g
- Iron5% vs 14%
0.93 mg vs 2.5 mg
- Niacin (B3)15% vs 7%
2.4 mg vs 1.2 mg
- Riboflavin (B2)7% vs 13%
0.087 mg vs 0.17 mg
- Magnesium28% vs 23%
119 mg vs 95.4 mg
- Zinc16% vs 21%
1.8 mg vs 2.3 mg
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Protein7.5 g · 8.4 g15%·17%
- Total fat2.1 g · 1.9 g3%·2%
- Carbohydrates79.3 g · 77.2 g29%·28%
- Sodiumlimit3 mg · 0 mg<1%·0%
- Potassium294 mg · 434 mg6%·9%
- Calcium4 mg · 32.2 mg<1%·2%
- Phosphorus253 mg · 280 mg20%·22%
- Thiamin (B1)0.23 mg · 0.22 mg19%·18%
- Vitamin B60.21 mg · 0.16 mg12%·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.