Uncooked quinoa vs Dry gluten-free corn pasta
In short
For the same 100 calories you eat 27 g of uncooked quinoa or 28 g of dry gluten-free corn pasta. Both get most of their calories from carbohydrate.
More in uncooked quinoa: manganese (4.1×), copper (2.8×), folate (7.1×), iron (4.8×) and 4 more. More in dry gluten-free corn pasta: fiber. Everything else is within 4% of a day's needs.
Calories, and where they come from
27.2 g · 3.8 g protein · 17.4 g carbs · 1.6 g fat
28 g · 2.1 g protein · 22.2 g carbs · 0.58 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.
- Manganese24% vs 6%
0.55 mg vs 0.14 mg
- Copper18% vs 6%
0.16 mg vs 0.057 mg
- Folate13% vs 2%
50 µg vs 7 µg
- Iron7% vs 1%
1.2 mg vs 0.26 mg
- Magnesium13% vs 8%
53.5 mg vs 33.3 mg
- Riboflavin (B2)7% vs 2%
0.086 mg vs 0.024 mg
- Vitamin B68% vs 3%
0.13 mg vs 0.058 mg
- Phosphorus10% vs 6%
124 mg vs 70.9 mg
- Fiber7% vs 11%
1.9 g vs 3.1 g
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein3.8 g · 2.1 g8%·4%
- Total fat1.6 g · 0.58 g2%·1%
- Saturated fatlimit0.19 g · 0.081 g1%·<1%
- Cholesterollimit0 mg · 0 mg0%·0%
- Carbohydrates17.4 g · 22.2 g6%·8%
- Sodiumlimit1.4 mg · 0.84 mg<1%·<1%
- Potassium153 mg · 82.4 mg3%·2%
- Calcium12.8 mg · 1.1 mg1%·<1%
- Zinc0.84 mg · 0.5 mg8%·5%
- Selenium2.3 µg · 2.2 µg4%·4%
- Vitamin A0.27 µg · 2.5 µg<1%·<1%
- Thiamin (B1)0.098 mg · 0.065 mg8%·5%
- Niacin (B3)0.41 mg · 0.68 mg3%·4%
- Pantothenic acid (B5)0.21 mg · 0.14 mg4%·3%
- Vitamin B120 µg · 0 µg0%·0%
Reported for only one of the two, so not compared: vitamin C, vitamin D, vitamin E, vitamin K, choline.
From USDA FoodData Central: Uncooked quinoa (SR Legacy 168874), Dry gluten-free corn pasta (SR Legacy 168899). 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.