Pasta, cooked vs Millet flour
In short
For the same 100 calories you eat 64 g of pasta, cooked or 26 g of millet flour. Both get most of their calories from carbohydrate.
More in pasta, cooked: folate (6.8×), selenium, sodium, thiamin and riboflavin (4.5×). More in millet flour: copper (2.2×) and magnesium (2.7×). Everything else is within 4% of a day's needs.
Calories, and where they come from
63.7 g · 3.7 g protein · 19.5 g carbs (0.36 g sugars) · 0.59 g fat
26.2 g · 2.8 g protein · 19.7 g carbs (0.43 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.
- Folate19% vs 3%
75.2 µg vs 11 µg
- Selenium30% vs 16%
16.7 µg vs 8.6 µg
- Copper7% vs 16%
0.063 mg vs 0.14 mg
- Sodiumlimit6% vs <1%
148 mg vs 1 mg
- Thiamin (B1)14% vs 9%
0.17 mg vs 0.11 mg
- Riboflavin (B2)7% vs 1%
0.086 mg vs 0.019 mg
- Magnesium3% vs 7%
11.5 mg vs 31.2 mg
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein3.7 g · 2.8 g7%·6%
- Total fat0.59 g · 1.1 g1%·1%
- Saturated fatlimit0.11 g · 0.14 g1%·1%
- Carbohydrates19.5 g · 19.7 g7%·7%
- Fiber1.1 g · 0.92 g4%·3%
- Potassium28 mg · 58.6 mg1%·1%
- Calcium4.5 mg · 3.7 mg<1%·<1%
- Iron0.81 mg · 1 mg4%·6%
- Phosphorus36.9 mg · 74.6 mg3%·6%
- Zinc0.32 mg · 0.69 mg3%·6%
- Vitamin C0 mg · 0 mg0%·0%
- Vitamin E0.038 mg · 0.029 mg<1%·<1%
- Vitamin K0 µg · 0.21 µg0%·<1%
- Niacin (B3)1.1 mg · 1.6 mg7%·10%
- Vitamin B60.031 mg · 0.097 mg2%·6%
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.