Millet flour vs Pasta, cooked
In short
For the same 100 calories you eat 26 g of millet flour or 64 g of pasta, cooked. Both get most of their calories from carbohydrate.
More in millet flour: copper (2.2×) and magnesium (2.7×). More in pasta, cooked: folate (6.8×), selenium, sodium, thiamin and riboflavin (4.5×). Everything else is within 4% of a day's needs.
Calories, and where they come from
26.2 g · 2.8 g protein · 19.7 g carbs (0.43 g sugars) · 1.1 g fat
63.7 g · 3.7 g protein · 19.5 g carbs (0.36 g sugars) · 0.59 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 calories of each. Every row uses the same scale, so a short gap is a small difference. Color says which food, never which is better.
- Folate3% vs 19%
11 µg vs 75.2 µg
- Selenium16% vs 30%
8.6 µg vs 16.7 µg
- Copper16% vs 7%
0.14 mg vs 0.063 mg
- Sodiumlimit<1% vs 6%
1 mg vs 148 mg
- Thiamin (B1)9% vs 14%
0.11 mg vs 0.17 mg
- Riboflavin (B2)1% vs 7%
0.019 mg vs 0.086 mg
- Magnesium7% vs 3%
31.2 mg vs 11.5 mg
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein2.8 g · 3.7 g6%·7%
- Total fat1.1 g · 0.59 g1%·1%
- Saturated fatlimit0.14 g · 0.11 g1%·1%
- Carbohydrates19.7 g · 19.5 g7%·7%
- Fiber0.92 g · 1.1 g3%·4%
- Potassium58.6 mg · 28 mg1%·1%
- Calcium3.7 mg · 4.5 mg<1%·<1%
- Iron1 mg · 0.81 mg6%·4%
- Phosphorus74.6 mg · 36.9 mg6%·3%
- Zinc0.69 mg · 0.32 mg6%·3%
- Vitamin C0 mg · 0 mg0%·0%
- Vitamin E0.029 mg · 0.038 mg<1%·<1%
- Vitamin K0.21 µg · 0 µg<1%·0%
- Niacin (B3)1.6 mg · 1.1 mg10%·7%
- Vitamin B60.097 mg · 0.031 mg6%·2%
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.