Millet flour vs Whole grain pasta, cooked

Where they differ

Each dot is the share of a day's needs (FDA Daily Value) in one serving of each. Every row uses the same scale, so a short gap is a small difference. Color says which food, never which is better.

• Copper71% vs 35%

  0.64 mg vs 0.31 mg

• Thiamin (B1)41% vs 18%

  0.49 mg vs 0.22 mg

• Selenium71% vs 92%

  38.9 µg vs 50.5 µg

• Vitamin B626% vs 8%

  0.44 mg vs 0.13 mg

• Niacin (B3)45% vs 27%

  7.2 mg vs 4.3 mg

• Carbohydrates33% vs 15%

  89.4 g vs 41.8 g

• Magnesium34% vs 18%

  142 mg vs 75.6 mg

• Sodiumlimit<1% vs 14%

  4.8 mg vs 329 mg

• Phosphorus27% vs 14%

  339 mg vs 176 mg

• Iron26% vs 13%

  4.7 mg vs 2.4 mg

• Zinc28% vs 17%

  3.1 mg vs 1.9 mg

• Protein26% vs 17%

  12.8 g vs 8.3 g

• Folate12% vs 7%

  50 µg vs 29.4 µg

• Fiber15% vs 20%

  4.2 g vs 5.5 g

Show as: bars · dots

Where they are alike

Less than 4% of a day apart, in one serving of each.

• Total fat5.1 g · 2.4 g6%·3%
• Saturated fatlimit0.64 g · 0.34 g3%·2%
• Potassium267 mg · 133 mg6%·3%
• Calcium16.7 mg · 18.2 mg1%·1%
• Vitamin C0 mg · 0 mg0%·0%
• Vitamin E0.13 mg · 0.32 mg1%·2%
• Vitamin K0.95 µg · 0.84 µg1%·1%
• Riboflavin (B2)0.087 mg · 0.14 mg7%·11%