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
Each dot 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 gap is a small difference. Color says which food, never which is better.
- Fiber49% vs 5%
13.7 g vs 1.4 g
- Copper38% vs 2%
0.34 mg vs 0.02 mg
- Selenium30% vs 4%
16.6 µg vs 2.2 µg
- Magnesium23% vs 3%
95.4 mg vs 11 mg
- Phosphorus22% vs 3%
280 mg vs 33 mg
- Zinc21% vs 2%
2.3 mg vs 0.27 mg
- Carbohydrates28% vs 14%
77.2 g vs 38 g
- Thiamin (B1)18% vs 4%
0.22 mg vs 0.05 mg
- Iron14% vs 1%
2.5 mg vs 0.22 mg
- Protein17% vs 6%
8.4 g vs 3.2 g
- Potassium9% vs 1%
434 mg vs 24 mg
- Vitamin B610% vs 2%
0.16 mg vs 0.037 mg
- Riboflavin (B2)13% vs 6%
0.17 mg vs 0.079 mg
- Niacin (B3)7% vs 2%
1.2 mg vs 0.24 mg
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.