Millet flour vs Vegetable pasta, cooked
In short
Gram for gram, there are 3 times as many calories in millet flour as in vegetable pasta, cooked (382 vs 128 in 100 g). Both get most of their calories from carbohydrate.
More in millet flour: copper (5.8×), niacin (5.6×), thiamin (3.7×), magnesium (6.3×) and 9 more. More in vegetable pasta, cooked: folate (2.5×) and sodium. 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
4.5 g protein · 26.6 g carbs (1.1 g sugars) · 0.11 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 · 0.092 mg59%10%
- Niacin (B3)6 mg · 1.1 mg38%7%
- Thiamin (B1)0.41 mg · 0.11 mg34%9%
- Magnesium119 mg · 19 mg28%5%
- Selenium32.7 µg · 19.8 µg59%36%
- Vitamin B60.37 mg · 0.024 mg22%1%
- Zinc2.6 mg · 0.44 mg24%4%
- Iron3.9 mg · 0.49 mg22%3%
- Phosphorus285 mg · 50 mg23%4%
- Carbohydrates75.1 g · 26.6 g27%10%
- Folate42 µg · 106 µg11%27%
- Protein10.8 g · 4.5 g22%9%
- Total fat4.3 g · 0.11 g5%<1%
- Sodiumlimit4 mg · 99 mg<1%4%
- Potassium224 mg · 31 mg5%1%
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Saturated fatlimit0.54 g · 0.016 g3%·<1%
- Fiber3.5 g · 4.3 g13%·15%
- Calcium14 mg · 11 mg1%·1%
- Vitamin C0 mg · 0 mg0%·0%
- Vitamin E0.11 mg · 0.21 mg1%·1%
- Vitamin K0.8 µg · 0.3 µg1%·<1%
- Riboflavin (B2)0.073 mg · 0.061 mg6%·5%
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), Vegetable pasta, cooked (Survey (FNDDS) 2708351). 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.