Rye flour vs Gluten free pasta
In short
Gram for gram, there are 96% more calories in rye flour than in gluten free pasta (351 vs 179 in 100 g). Both get most of their calories from carbohydrate.
More in rye flour: fiber (9.8×), copper (17×), selenium (7.5×), magnesium (8.7×) and 10 more. Everything else is within 4% of a day's needs.
Calories, and where they come from
8.4 g protein · 77.2 g carbs · 1.9 g fat
3.2 g protein · 38 g carbs (0 g sugars) · 1 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.
- Fiber13.7 g · 1.4 g49%5%
- Copper0.34 mg · 0.02 mg38%2%
- Selenium16.6 µg · 2.2 µg30%4%
- Magnesium95.4 mg · 11 mg23%3%
- Phosphorus280 mg · 33 mg22%3%
- Zinc2.3 mg · 0.27 mg21%2%
- Carbohydrates77.2 g · 38 g28%14%
- Thiamin (B1)0.22 mg · 0.05 mg18%4%
- Iron2.5 mg · 0.22 mg14%1%
- Protein8.4 g · 3.2 g17%6%
- Potassium434 mg · 24 mg9%1%
- Vitamin B60.16 mg · 0.037 mg10%2%
- Riboflavin (B2)0.17 mg · 0.079 mg13%6%
- Niacin (B3)1.2 mg · 0.24 mg7%2%
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Total fat1.9 g · 1 g2%·1%
- Sodiumlimit0 mg · 4 mg0%·<1%
- Calcium32.2 mg · 2 mg2%·<1%
Reported for only one of the two, so not compared: saturated fat, cholesterol, manganese, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, biotin (B7), folate, vitamin B12, choline.
From USDA FoodData Central: Rye flour (Foundation 2512375), Gluten free pasta (Survey (FNDDS) 2708359). 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.