Pasta vs Barley flour or meal
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Barley flour or meal is higher in more vitamins & minerals
Calories (kcal)
Pasta 149
Barley flour 345
Protein (g)
Pasta 5.99
Barley flour 10.5
Carbs (g)
Pasta 30.1
Barley flour 74.5
Fat (g)
Pasta 1.71
Barley flour 1.60
Fiber (g)
Pasta 3.90
Barley flour 10.1
Quick answers
Which has more protein?
Barley flour or meal — 10.5g vs 5.99g per 100g.
Which has fewer calories?
Pasta, whole-wheat, cooked (Includes foods for USDA's Food Distribution Program) — 149 vs 345 kcal per 100g.
Which is more nutrient-dense?
Barley flour or meal 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 | 149 kcal | 345 kcal | -57% |
| Macronutrients | |||
| Water | 61.8 g | 12.1 g | +410% |
| Protein | 5.99 g | 10.5 g | -43% |
| Total lipid (fat) | 1.71 g | 1.60 g | +7% |
| Carbohydrate, by difference | 30.1 g | 74.5 g | -60% |
| Fiber, total dietary | 3.90 g | 10.1 g | -61% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.243 g | 0.335 g | -27% |
| Fatty acids, total monounsaturated | 0.176 g | 0.205 g | -14% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.156 mg | 0.370 mg | -58% |
| Riboflavin (Vitamin B2) | 0.099 mg | 0.114 mg | -13% |
| Niacin (Vitamin B3) | 3.13 mg | 6.27 mg | -50% |
| Pantothenic acid (Vitamin B5) | 0.268 mg | 0.145 mg | +85% |
| Vitamin B-6 — Pyridoxine | 0.093 mg | 0.396 mg | -77% |
| Biotin (Vitamin B7) | 21.0 ug | 8.00 ug | +163% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 6.50 mg | 37.8 mg | -83% |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 2.00 ug | 0 ug | |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.230 mg | 0.570 mg | -60% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 13.0 mg | 32.0 mg | -59% |
| Iron, Fe | 1.72 mg | 2.68 mg | -36% |
| Magnesium, Mg | 54.0 mg | 96.0 mg | -44% |
| Phosphorus, P | 127 mg | 296 mg | -57% |
| Potassium, K | 96.0 mg | 309 mg | -69% |
| Sodium, Na | 4.00 mg | 4.00 mg | = |
| Zinc, Zn | 1.34 mg | 2.00 mg | -33% |
| Copper, Cu | 0.225 mg | 0.343 mg | -34% |
| Manganese, Mn | 1.32 mg | 1.03 mg | +28% |
| Selenium, Se | 36.3 ug | 37.7 ug | -4% |
| Other Nutrients | |||
| Energy | 625 kj | 1443 kj | -57% |
| Ash | 0.440 g | 1.28 g | -66% |
| Total Sugars | 0.750 g | 0.800 g | -6% |
| Sucrose | 0.200 g | — | |
| Glucose | 0.070 g | — | |
| Fructose | 0.070 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0.400 g | — | |
| Galactose | 0 g | — | |
| Starch | 25.5 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 21.0 ug | 8.00 ug | +163% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 21.0 ug | 8.00 ug | +163% |
| Betaine | — | 65.5 mg | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 4.00 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 94.0 ug | 160 ug | -41% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.080 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.090 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.180 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 1.16 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 0.600 ug | 2.20 ug | -73% |
| 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) | 0.004 g | 0.008 g | -50% |
| SFA 15:0 (Pentadecanoic acid) | 0.003 g | — | |
| SFA 16:0 (Palmitic acid) | 0.207 g | 0.286 g | -28% |
| SFA 17:0 (Margaric acid) | 0.001 g | — | |
| SFA 18:0 (Stearic acid) | 0.021 g | 0.012 g | +75% |
| SFA 20:0 (Arachidic acid) | 0.002 g | — | |
| SFA 22:0 (Behenic acid) | 0.003 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.002 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.002 g | 0.004 g | -50% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.002 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.168 g | 0.168 g | = |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.168 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.006 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.574 g | 0.771 g | -26% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.538 g | 0.695 g | -23% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.538 g | — | |
| PUFA 18:2 CLAs | 0 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.036 g | 0.077 g | -53% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.036 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 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 g | — | |
| Fatty acids, total trans-polyenoic | 0 g | — | |
| Tryptophan (EAA) | 0.077 g | 0.175 g | -56% |
| Threonine (EAA) | 0.161 g | 0.356 g | -55% |
| Isoleucine (EAA, BCAA) | 0.232 g | 0.383 g | -39% |
| Leucine (EAA, BCAA) | 0.409 g | 0.713 g | -43% |
| Lysine (EAA) | 0.133 g | 0.391 g | -66% |
| Methionine (EAA) | 0.097 g | 0.202 g | -52% |
| Cystine (conditionally essential) | 0.125 g | 0.232 g | -46% |
| Phenylalanine (EAA) | 0.298 g | 0.589 g | -49% |
| Tyrosine (conditionally essential) | 0.156 g | 0.301 g | -48% |
| Valine (EAA, BCAA) | 0.259 g | 0.515 g | -50% |
| Arginine (conditionally essential) | 0.211 g | 0.526 g | -60% |
| Histidine (EAA) | 0.140 g | 0.236 g | -41% |
| Alanine | 0.186 g | 0.409 g | -55% |
| Aspartic acid | 0.270 g | 0.655 g | -59% |
| Glutamic acid | 2.07 g | 2.74 g | -24% |
| Glycine (conditionally essential) | 0.217 g | 0.380 g | -43% |
| Proline (conditionally essential) | 0.638 g | 1.25 g | -49% |
| Serine | 0.292 g | 0.443 g | -34% |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Daidzein | 0 mg | — | |
| Genistein | 0 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | 0 mcg | — | |
| Isoflavones | |||
| Total isoflavones | 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-wheat, cooked (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) +163% in Pasta, whole-wheat, cooked (Includes foods for USDA's Food Distribution Program) Pantothenic acid (Vitamin B5) +85% in Pasta, whole-wheat, cooked (Includes foods for USDA's Food Distribution Program) Choline, total -83% in Pasta, whole-wheat, cooked (Includes foods for USDA's Food Distribution Program) Vitamin B-6 — Pyridoxine -77% in Pasta, whole-wheat, cooked (Includes foods for USDA's Food Distribution Program)
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