Millet flour vs Whole grain pasta, cooked
In short
Gram for gram, there are 2.6 times as many calories in millet flour as in whole grain pasta, cooked (382 vs 148 in 100 g). Both get most of their calories from carbohydrate.
More in millet flour: copper (2.4×), thiamin (2.7×), niacin, vitamin B6 (4×) and 7 more. More in whole grain pasta, cooked: sodium and selenium. 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
6 g protein · 29.9 g carbs (0.75 g sugars) · 1.7 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 · 0.22 mg59%25%
- Thiamin (B1)0.41 mg · 0.15 mg34%13%
- Niacin (B3)6 mg · 3.1 mg38%19%
- Vitamin B60.37 mg · 0.092 mg22%5%
- Carbohydrates75.1 g · 29.9 g27%11%
- Magnesium119 mg · 54 mg28%13%
- Phosphorus285 mg · 126 mg23%10%
- Iron3.9 mg · 1.7 mg22%10%
- Zinc2.6 mg · 1.3 mg24%12%
- Sodiumlimit4 mg · 235 mg<1%10%
- Protein10.8 g · 6 g22%12%
- Selenium32.7 µg · 36.1 µg59%66%
- Folate42 µg · 21 µg11%5%
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Total fat4.3 g · 1.7 g5%·2%
- Saturated fatlimit0.54 g · 0.24 g3%·1%
- Fiber3.5 g · 3.9 g13%·14%
- Potassium224 mg · 95 mg5%·2%
- Calcium14 mg · 13 mg1%·1%
- Vitamin C0 mg · 0 mg0%·0%
- Vitamin E0.11 mg · 0.23 mg1%·2%
- Vitamin K0.8 µg · 0.6 µg1%·1%
- Riboflavin (B2)0.073 mg · 0.098 mg6%·8%
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), Whole grain pasta, cooked (Survey (FNDDS) 2708358). 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.