Rye flour vs Gluten free pasta
In short
For the same 100 calories you eat 28 g of rye flour or 56 g of gluten free pasta. Both get most of their calories from carbohydrate.
More in rye flour: fiber (5×), copper (8.6×), selenium (3.8×), magnesium (4.4×) and 2 more. Everything else is within 4% of a day's needs.
Calories, and where they come from
28.5 g · 2.4 g protein · 22 g carbs · 0.54 g fat
55.9 g · 1.8 g protein · 21.3 g carbs (0 g sugars) · 0.56 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.
- Fiber14% vs 3%
3.9 g vs 0.78 g
- Copper11% vs 1%
0.096 mg vs 0.011 mg
- Selenium9% vs 2%
4.7 µg vs 1.2 µg
- Magnesium6% vs 1%
27.2 mg vs 6.1 mg
- Phosphorus6% vs 1%
79.9 mg vs 18.4 mg
- Zinc6% vs 1%
0.66 mg vs 0.15 mg
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein2.4 g · 1.8 g5%·4%
- Total fat0.54 g · 0.56 g1%·1%
- Carbohydrates22 g · 21.3 g8%·8%
- Sodiumlimit0 mg · 2.2 mg0%·<1%
- Potassium124 mg · 13.4 mg3%·<1%
- Calcium9.2 mg · 1.1 mg1%·<1%
- Iron0.72 mg · 0.12 mg4%·1%
- Thiamin (B1)0.062 mg · 0.028 mg5%·2%
- Riboflavin (B2)0.048 mg · 0.044 mg4%·3%
- Niacin (B3)0.33 mg · 0.13 mg2%·1%
- Vitamin B60.047 mg · 0.021 mg3%·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.