Millet flour vs Whole grain pasta, cooked
In short
For the same 100 calories you eat 26 g of millet flour or 68 g of whole grain pasta, cooked. Both get most of their calories from carbohydrate.
More in whole grain pasta, cooked: selenium (2.8×), sodium and fiber (2.9×). 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
67.6 g · 4 g protein · 20.2 g carbs (0.51 g sugars) · 1.1 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.
- Selenium16% vs 44%
8.6 µg vs 24.4 µg
- Sodiumlimit<1% vs 7%
1 mg vs 159 mg
- Fiber3% vs 9%
0.92 g vs 2.6 g
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein2.8 g · 4 g6%·8%
- Total fat1.1 g · 1.1 g1%·1%
- Saturated fatlimit0.14 g · 0.16 g1%·1%
- Carbohydrates19.7 g · 20.2 g7%·7%
- Potassium58.6 mg · 64.2 mg1%·1%
- Calcium3.7 mg · 8.8 mg<1%·1%
- Iron1 mg · 1.2 mg6%·6%
- Magnesium31.2 mg · 36.5 mg7%·9%
- Phosphorus74.6 mg · 85.1 mg6%·7%
- Zinc0.69 mg · 0.9 mg6%·8%
- Copper0.14 mg · 0.15 mg16%·17%
- Vitamin C0 mg · 0 mg0%·0%
- Vitamin E0.029 mg · 0.16 mg<1%·1%
- Vitamin K0.21 µg · 0.41 µg<1%·<1%
- Thiamin (B1)0.11 mg · 0.1 mg9%·9%
- Riboflavin (B2)0.019 mg · 0.066 mg1%·5%
- Niacin (B3)1.6 mg · 2.1 mg10%·13%
- Vitamin B60.097 mg · 0.062 mg6%·4%
- Folate11 µg · 14.2 µg3%·4%
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.