Pasta, cooked vs Millet flour
In short
Gram for gram, there are 2.4 times as many calories in millet flour as in pasta, cooked (382 vs 157 in 100 g). Both get most of their calories from carbohydrate.
More in pasta, cooked: folate (2.8×), sodium and riboflavin. More in millet flour: copper (5.4×), niacin (3.6×), magnesium (6.6×), zinc (5.2×) and 9 more. Everything else is within 4% of a day's needs.
Calories, and where they come from
5.8 g protein · 30.7 g carbs (0.56 g sugars) · 0.92 g fat
10.8 g protein · 75.1 g carbs (1.7 g sugars) · 4.3 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.
- Copper0.099 mg · 0.54 mg11%59%
- Niacin (B3)1.7 mg · 6 mg10%38%
- Magnesium18 mg · 119 mg4%28%
- Zinc0.51 mg · 2.6 mg5%24%
- Vitamin B60.049 mg · 0.37 mg3%22%
- Folate118 µg · 42 µg30%11%
- Phosphorus58 mg · 285 mg5%23%
- Carbohydrates30.7 g · 75.1 g11%27%
- Iron1.3 mg · 3.9 mg7%22%
- Selenium26.2 µg · 32.7 µg48%59%
- Thiamin (B1)0.27 mg · 0.41 mg23%34%
- Protein5.8 g · 10.8 g12%22%
- Sodiumlimit232 mg · 4 mg10%<1%
- Fiber1.8 g · 3.5 g6%13%
- Riboflavin (B2)0.14 mg · 0.073 mg10%6%
- Total fat0.92 g · 4.3 g1%5%
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Saturated fatlimit0.17 g · 0.54 g1%·3%
- Potassium44 mg · 224 mg1%·5%
- Calcium7 mg · 14 mg1%·1%
- Vitamin C0 mg · 0 mg0%·0%
- Vitamin E0.06 mg · 0.11 mg<1%·1%
- Vitamin K0 µg · 0.8 µg0%·1%
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: Pasta, cooked (Survey (FNDDS) 2708357), Millet flour (SR Legacy 172023). 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.