Pasta, whole grain, 51% whole wheat, remaining unenriched semolina, cooked vs Oil, corn
Comparación nutricional por 100g · USDA SR Legacy y USDA Foundation Foods
Oil, corn es más alto en más vitaminas y minerales
Calorías (kcal)
Pasta 159
Oil —
Proteínas (g)
Pasta 5.82
Oil —
Carbohidratos (g)
Pasta 31.5
Oil —
Grasas (g)
Pasta 1.50
Oil —
Fibra (g)
Pasta 4.60
Oil —
Respuestas rápidas
¿Cuál es más denso en nutrientes?
Oil, corn puntúa más alto en más vitaminas y minerales por 100g, aunque ambos pueden ser parte de una dieta saludable.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Pasta | Oil | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 159 kcal | — | |
| Macronutrients | |||
| Agua | 60.7 g | — | |
| Proteína | 5.82 g | — | |
| Lípidos totales (grasa) | 1.50 g | — | |
| Carbohidratos, por diferencia | 31.5 g | — | |
| Fibra dietética total | 4.60 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.239 g | 13.4 g | -98% |
| ácidos grasos, monoinsaturados totales | 0.171 g | 27.7 g | -99% |
| ácidos grasos, trans totales | 0 g | — | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.157 mg | — | |
| Riboflavin (Vitamin B2) | 0.103 mg | — | |
| Niacin (Vitamin B3) | 2.89 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.230 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.097 mg | — | |
| Biotin (Vitamin B7) | 20.0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| vitamina E (alfa-tocoferol) | 0.100 mg | 22.6 mg | -100% |
| Minerals | |||
| calcio, Ca | 12.0 mg | — | |
| hierro, Fe | 1.65 mg | — | |
| magnesio, Mg | 45.0 mg | — | |
| fósforo, P | 110 mg | — | |
| potasio, K | 77.0 mg | — | |
| sodio, Na | 6.00 mg | — | |
| zinc, Zn | 1.12 mg | — | |
| cobre, Cu | 0.199 mg | — | |
| manganeso, Mn | 1.03 mg | — | |
| selenio, Se | 34.2 ug | — | |
| Other Nutrients | |||
| Energía | 665 kj | — | |
| grasa total (NLEA) | — | 94.0 g | |
| Ceniza | 0.450 g | — | |
| azúcares totales | 0.850 g | — | |
| Sacarosa | 0.200 g | — | |
| Glucosa | 0.070 g | — | |
| Fructosa | 0.070 g | — | |
| Lactosa | 0 g | — | |
| Maltosa | 0.500 g | — | |
| Galactosa | 0 g | — | |
| Almidón | 26.4 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 20.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 20.0 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.030 mg | 1.10 mg | -97% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.060 mg | 60.9 mg | -100% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | 2.78 mg | -100% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.070 mg | 1.49 mg | -95% |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0.600 mg | 4.40 mg | -86% |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | 1.60 mg | -100% |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0.004 g | 0.034 g | -88% |
| SFA 15:0 (Pentadecanoic acid) | 0.003 g | 0.008 g | -63% |
| SFA 16:0 (Palmitic acid) | 0.206 g | 11.1 g | -98% |
| SFA 17:0 (Margaric acid) | 0.001 g | 0.061 g | -98% |
| SFA 18:0 (Stearic acid) | 0.020 g | 1.58 g | -99% |
| SFA 20:0 (Arachidic acid) | 0.002 g | 0.349 g | -99% |
| SFA 21:0 | — | 0.004 g | |
| SFA 22:0 (Behenic acid) | 0.002 g | 0.112 g | -98% |
| SFA 24:0 (Lignoceric acid) | 0.001 g | 0.154 g | -99% |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.002 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.002 g | 0.091 g | -98% |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.164 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 0.164 g | 27.2 g | -99% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.006 g | — | |
| MUFA 20:1 c | — | 0.365 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| ácidos grasos, poliinsaturados totales | 0.584 g | 52.9 g | -99% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.545 g | — | |
| AGPI 18:2 c | — | 51.9 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.545 g | 51.9 g | -99% |
| PUFA 18:2 CLA | 0 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.039 g | — | |
| AGPI 18:3 c | — | 1.04 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.039 g | 1.04 g | -96% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| AGPI 18:3i | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| AGPI 20:3 c | — | 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 | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| ácidos grasos, trans-monoenoico total | 0 g | — | |
| TFA 16:1 t | 0 g | — | |
| TFA 18:1 t | 0 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t sin definir | 0 g | — | |
| ácidos grasos, trans-polienoico total | 0 g | — | |
| estigmasterol | — | 55.3 mg | |
| campesterol | — | 153 mg | |
| brassicasterol | — | 0.414 mg | |
| beta-sitosterol | — | 538 mg | |
| campestanol | — | 12.9 mg | |
| beta-sitostanol | — | 30.4 mg | |
| delta-5-avenasterol | — | 25.9 mg | |
| fitoesteroles, otros | — | 17.8 mg | |
| Fluoride | |||
| media mcg/100g ** | — | 1.000 mg | |
* Todos los valores por 100g de porción comestible. Fuente: USDA SR Legacy y USDA Foundation Foods. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.