Rye flour vs Vegetable pasta, cooked
In short
Gram for gram, there are 2.7 times as many calories in rye flour as in vegetable pasta, cooked (351 vs 128 in 100 g). Both get most of their calories from carbohydrate.
More in rye flour: fiber (3.2×), copper (3.7×), phosphorus (5.6×), carbohydrates (2.9×) and 8 more. More in vegetable pasta, cooked: selenium and sodium. 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
4.5 g protein · 26.6 g carbs (1.1 g sugars) · 0.11 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 · 4.3 g49%15%
- Copper0.34 mg · 0.092 mg38%10%
- Phosphorus280 mg · 50 mg22%4%
- Carbohydrates77.2 g · 26.6 g28%10%
- Magnesium95.4 mg · 19 mg23%5%
- Zinc2.3 mg · 0.44 mg21%4%
- Iron2.5 mg · 0.49 mg14%3%
- Thiamin (B1)0.22 mg · 0.11 mg18%9%
- Potassium434 mg · 31 mg9%1%
- Riboflavin (B2)0.17 mg · 0.061 mg13%5%
- Vitamin B60.16 mg · 0.024 mg10%1%
- Protein8.4 g · 4.5 g17%9%
- Selenium16.6 µg · 19.8 µg30%36%
- Sodiumlimit0 mg · 99 mg0%4%
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Total fat1.9 g · 0.11 g2%·<1%
- Calcium32.2 mg · 11 mg2%·1%
- Niacin (B3)1.2 mg · 1.1 mg7%·7%
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), Vegetable pasta, cooked (Survey (FNDDS) 2708351). 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.