Millet flour vs Pasta, cooked
In short
Gram for gram, there are 2.4 times as many calories in millet flour as in pasta, cooked (382 vs 157 in 100 g). Both get most of their calories from carbohydrate.
More in millet flour: copper (5.4×), niacin (3.6×), magnesium (6.6×), zinc (5.2×) and 9 more. More in pasta, cooked: folate (2.8×), sodium and riboflavin. Everything else is within 4% of a day's needs.
Calories, and where they come from
10.8 g protein · 75.1 g carbs (1.7 g sugars) · 4.3 g fat
5.8 g protein · 30.7 g carbs (0.56 g sugars) · 0.92 g fat
Share of the calories fromproteincarbsfat
Where they differ
Bar length 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 difference in length is a small difference. Color says which food, never which is better.
- Copper0.54 mg · 0.099 mg59%11%
- Niacin (B3)6 mg · 1.7 mg38%10%
- Magnesium119 mg · 18 mg28%4%
- Zinc2.6 mg · 0.51 mg24%5%
- Vitamin B60.37 mg · 0.049 mg22%3%
- Folate42 µg · 118 µg11%30%
- Phosphorus285 mg · 58 mg23%5%
- Carbohydrates75.1 g · 30.7 g27%11%
- Iron3.9 mg · 1.3 mg22%7%
- Selenium32.7 µg · 26.2 µg59%48%
- Thiamin (B1)0.41 mg · 0.27 mg34%23%
- Protein10.8 g · 5.8 g22%12%
- Sodiumlimit4 mg · 232 mg<1%10%
- Fiber3.5 g · 1.8 g13%6%
- Riboflavin (B2)0.073 mg · 0.14 mg6%10%
- Total fat4.3 g · 0.92 g5%1%
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Saturated fatlimit0.54 g · 0.17 g3%·1%
- Potassium224 mg · 44 mg5%·1%
- Calcium14 mg · 7 mg1%·1%
- Vitamin C0 mg · 0 mg0%·0%
- Vitamin E0.11 mg · 0.06 mg1%·<1%
- Vitamin K0.8 µg · 0 µg1%·0%
Reported for only one of the two, so not compared: cholesterol, manganese, vitamin A, vitamin D, pantothenic acid (B5), vitamin B12, choline.
From USDA FoodData Central: Millet flour (SR Legacy 172023), Pasta, cooked (Survey (FNDDS) 2708357). 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.