Pasta vs Barley flour or meal
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) is higher in more vitamins & minerals
Calories (kcal)
Pasta 361
Barley flour 345
Protein (g)
Pasta 13.2
Barley flour 10.5
Carbs (g)
Pasta 73.3
Barley flour 74.5
Fat (g)
Pasta 2.55
Barley flour 1.60
Fiber (g)
Pasta 11.3
Barley flour 10.1
Quick answers
Which has more protein?
Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) — 13.2g vs 10.5g per 100g.
Which has fewer calories?
Barley flour or meal — 345 vs 361 kcal per 100g.
Which is more nutrient-dense?
Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Pasta | Barley flour or meal | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 361 kcal | 345 kcal | +5% |
| Macronutrients | |||
| Water | 9.23 g | 12.1 g | -24% |
| Protein | 13.2 g | 10.5 g | +26% |
| Total lipid (fat) | 2.55 g | 1.60 g | +59% |
| Carbohydrate, by difference | 73.3 g | 74.5 g | -2% |
| Fiber, total dietary | 11.3 g | 10.1 g | +12% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.324 g | 0.335 g | -3% |
| Fatty acids, total monounsaturated | 0.241 g | 0.205 g | +18% |
| Fatty acids, total trans | 0.002 g | — | |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.550 mg | 0.370 mg | +49% |
| Riboflavin (Vitamin B2) | 0.313 mg | 0.114 mg | +175% |
| Niacin (Vitamin B3) | 8.63 mg | 6.27 mg | +38% |
| Pantothenic acid (Vitamin B5) | 0.700 mg | 0.145 mg | +383% |
| Vitamin B-6 — Pyridoxine | 0.240 mg | 0.396 mg | -39% |
| Biotin (Vitamin B7) | 114 ug | 8.00 ug | +1325% |
| Folate, total (Vitamin B9) | 55.0 ug | 0 ug | |
| Choline, total | 17.9 mg | 37.8 mg | -53% |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.570 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 25.0 mg | 32.0 mg | -22% |
| Iron, Fe | 3.41 mg | 2.68 mg | +27% |
| Magnesium, Mg | 94.0 mg | 96.0 mg | -2% |
| Phosphorus, P | 252 mg | 296 mg | -15% |
| Potassium, K | 318 mg | 309 mg | +3% |
| Sodium, Na | 12.0 mg | 4.00 mg | +200% |
| Zinc, Zn | 2.20 mg | 2.00 mg | +10% |
| Copper, Cu | 0.390 mg | 0.343 mg | +14% |
| Manganese, Mn | 2.11 mg | 1.03 mg | +104% |
| Selenium, Se | 76.8 ug | 37.7 ug | +104% |
| Other Nutrients | |||
| Energy | 1509 kj | 1443 kj | +5% |
| Ash | 1.73 g | 1.28 g | +35% |
| Total Sugars | 2.20 g | 0.800 g | +175% |
| Sucrose | 0.400 g | — | |
| Glucose | 0.200 g | — | |
| Fructose | 0.200 g | — | |
| Lactose | 0 g | — | |
| Maltose | 1.40 g | — | |
| Galactose | 0 g | — | |
| Starch | 55.7 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 59.0 ug | 8.00 ug | +638% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 153 ug | 8.00 ug | +1813% |
| Betaine | — | 65.5 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 160 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | 0.900 ug | 2.20 ug | -59% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0.004 g | -100% |
| SFA 14:0 (Myristic acid) | 0.003 g | 0.008 g | -63% |
| SFA 15:0 (Pentadecanoic acid) | 0.003 g | — | |
| SFA 16:0 (Palmitic acid) | 0.282 g | 0.286 g | -1% |
| SFA 17:0 (Margaric acid) | 0.002 g | — | |
| SFA 18:0 (Stearic acid) | 0.026 g | 0.012 g | +117% |
| SFA 20:0 (Arachidic acid) | 0.003 g | — | |
| SFA 22:0 (Behenic acid) | 0.004 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.004 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.003 g | 0.004 g | -25% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.003 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.001 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.227 g | 0.168 g | +35% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.227 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.009 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.001 g | 0 g | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.001 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | — | |
| Fatty acids, total polyunsaturated | 0.846 g | 0.771 g | +10% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.791 g | 0.695 g | +14% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.790 g | — | |
| PUFA 18:2 CLAs | 0 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.053 g | 0.077 g | -31% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.053 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:3i | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.002 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | 0 g | — | |
| TFA 16:1 t | 0 g | — | |
| TFA 18:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.002 g | — | |
| Fatty acids, total trans-polyenoic | 0.002 g | — | |
| Tryptophan (EAA) | — | 0.175 g | |
| Threonine (EAA) | — | 0.356 g | |
| Isoleucine (EAA, BCAA) | — | 0.383 g | |
| Leucine (EAA, BCAA) | — | 0.713 g | |
| Lysine (EAA) | — | 0.391 g | |
| Methionine (EAA) | — | 0.202 g | |
| Cystine (conditionally essential) | — | 0.232 g | |
| Phenylalanine (EAA) | — | 0.589 g | |
| Tyrosine (conditionally essential) | — | 0.301 g | |
| Valine (EAA, BCAA) | — | 0.515 g | |
| Arginine (conditionally essential) | — | 0.526 g | |
| Histidine (EAA) | — | 0.236 g | |
| Alanine | — | 0.409 g | |
| Aspartic acid | — | 0.655 g | |
| Glutamic acid | — | 2.74 g | |
| Glycine (conditionally essential) | — | 0.380 g | |
| Proline (conditionally essential) | — | 1.25 g | |
| Serine | — | 0.443 g | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) nutrition facts Barley flour or meal nutrition facts Compare other foods →
Dig deeper — biggest differences
Biotin (Vitamin B7) +1325% in Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) Pantothenic acid (Vitamin B5) +383% in Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) Sodium, Na +200% in Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program) Riboflavin (Vitamin B2) +175% in Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program)
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