Unenriched pasta, dry vs Millet flour
In short
Gram for gram, the calories are about the same: 371 in 100 g of unenriched pasta, dry, 382 of millet flour. Both get most of their calories from carbohydrate.
More in unenriched pasta, dry: selenium and protein. More in millet flour: copper, niacin (3.5×), thiamin (4.6×), pantothenic acid (2.9×) and 6 more. Everything else is within 4% of a day's needs.
Calories, and where they come from
13 g protein · 74.7 g carbs (2.7 g sugars) · 1.5 g fat
10.8 g protein · 75.1 g carbs (1.7 g sugars) · 4.3 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.
- Selenium115% vs 59%
63.2 µg vs 32.7 µg
- Copper32% vs 59%
0.29 mg vs 0.54 mg
- Niacin (B3)11% vs 38%
1.7 mg vs 6 mg
- Thiamin (B1)8% vs 34%
0.09 mg vs 0.41 mg
- Pantothenic acid (B5)9% vs 25%
0.43 mg vs 1.3 mg
- Magnesium13% vs 28%
53 mg vs 119 mg
- Iron7% vs 22%
1.3 mg vs 3.9 mg
- Vitamin B68% vs 22%
0.14 mg vs 0.37 mg
- Zinc13% vs 24%
1.4 mg vs 2.6 mg
- Phosphorus15% vs 23%
189 mg vs 285 mg
- Folate5% vs 11%
18 µg vs 42 µg
- Protein26% vs 22%
13 g vs 10.8 g
Where they are alike
Less than 4% of a day apart, in 100 g of each.
- Total fat1.5 g · 4.3 g2%·5%
- Saturated fatlimit0.28 g · 0.54 g1%·3%
- Carbohydrates74.7 g · 75.1 g27%·27%
- Fiber3.2 g · 3.5 g11%·13%
- Sodiumlimit6 mg · 4 mg<1%·<1%
- Potassium223 mg · 224 mg5%·5%
- Calcium21 mg · 14 mg2%·1%
- Manganese0.92 mg · 1 mg40%·44%
- Vitamin C0 mg · 0 mg0%·0%
- Vitamin E0.11 mg · 0.11 mg1%·1%
- Vitamin K0.1 µg · 0.8 µg<1%·1%
- Riboflavin (B2)0.06 mg · 0.073 mg5%·6%
Reported for only one of the two, so not compared: cholesterol, vitamin A, vitamin D, vitamin B12.
From USDA FoodData Central: Unenriched pasta, dry (SR Legacy 168927), Millet flour (SR Legacy 172023). 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.