Arrowroot Flour vs Pasta Gluten-Free
Every measured nutrient, side by side. Per 100 calories first, since food densities differ.
Key takeaways
Per 100 calories
| Nutrient | Arrowroot Flour | Pasta Gluten-Free |
|---|---|---|
| Calories | 100 kcal | 100 kcal |
| Protein | 0.084 g | 2.1 g |
| Carbs | 24.7 g | 21.4 g |
| Fat | 0.028 g | 0.902 g |
| Vitamins | ||
| Vitamin A | 0 µg | 1.26 µg |
| Thiamin (B1) | 0 mg | 0.05 mg |
| Riboflavin (B2) | 0 mg | 0.043 mg |
| Niacin (B3) | 0 mg | 0.426 mg |
| Pantothenic Acid (B5) | 0.036 mg | 0.116 mg |
| Vitamin B6 | 0.001 mg | 0.035 mg |
| Folate | 1.96 µg | 3.46 µg |
| Choline | 0 mg | 2.14 mg |
| Vitamin E | 0 mg | 0.048 mg |
| Vitamin K | 0 µg | 0.063 µg |
| Minerals | ||
| Calcium | 11.2 mg | 4.53 mg |
| Iron | 0.092 mg | 0.294 mg |
| Magnesium | 0.84 mg | 22.1 mg |
| Phosphorus | 1.4 mg | 52.7 mg |
| Potassium | 3.08 mg | 24.9 mg |
| Sodium | 0.56 mg | 2.01 mg |
| Zinc | 0.02 mg | 0.442 mg |
| Copper | 0.011 mg | 0.043 mg |
| Manganese | 0.132 mg | 0.456 mg |
| Selenium | 0 µg | 2.88 µg |
| Carbohydrates | ||
| Fiber | 0.952 g | 1.65 g |
| Sugar | 0 g | 0.047 g |
| Starch | 0 g | 20.7 g |
| Fats | ||
| Polyunsaturated Fat | 0.013 g | 0.322 g |
| Monounsaturated Fat | 0.001 g | 0.269 g |
| Saturated Fat | 0.005 g | 0.096 g |
| Trans Fat | 0 g | 0.003 g |
| Omega-3 (ALA) | 0 g | 0.013 g |
| Omega-3 (EPA) | 0 g | 0.001 g |
| Omega-6 (Linoleic Acid) | 0.01 g | 0.31 g |
| Amino Acids | ||
| Histidine | 0.001 g | 0.054 g |
| Isoleucine | 0.003 g | 0.063 g |
| Leucine | 0.005 g | 0.219 g |
| Lysine | 0.004 g | 0.095 g |
| Methionine | 0.002 g | 0.042 g |
| Cystine | 0.002 g | 0.041 g |
| Phenylalanine | 0.003 g | 0.099 g |
| Tyrosine | 0.003 g | 0.082 g |
| Threonine | 0.003 g | 0.065 g |
| Tryptophan | 0.001 g | 0.016 g |
| Valine | 0.004 g | 0.075 g |
| Arginine | 0.003 g | 0.121 g |
| Alanine | 0.004 g | 0.128 g |
| Serine | 0.013 g | 0.131 g |
| Proline | 0.014 g | 0.311 g |
| Glycine | 0.004 g | 0.076 g |
| Aspartic Acid | 0.003 g | 0.16 g |
| Glutamic Acid | 0.004 g | 0.096 g |
Per 100 grams
| Nutrient | Arrowroot Flour | Pasta Gluten-Free |
|---|---|---|
| Calories | 357 kcal | 159 kcal |
| Protein | 0.3 g | 3.35 g |
| Carbs | 88.2 g | 34 g |
| Fat | 0.1 g | 1.43 g |
| Vitamins | ||
| Vitamin A | 0 µg | 2 µg |
| Thiamin (B1) | 0.001 mg | 0.08 mg |
| Riboflavin (B2) | 0 mg | 0.069 mg |
| Niacin (B3) | 0 mg | 0.677 mg |
| Pantothenic Acid (B5) | 0.13 mg | 0.185 mg |
| Vitamin B6 | 0.005 mg | 0.055 mg |
| Folate | 7 µg | 5.5 µg |
| Choline | 0 mg | 3.4 mg |
| Vitamin E | 0 mg | 0.077 mg |
| Vitamin K | 0 µg | 0.1 µg |
| Minerals | ||
| Calcium | 40 mg | 7.2 mg |
| Iron | 0.33 mg | 0.468 mg |
| Magnesium | 3 mg | 35.2 mg |
| Phosphorus | 5 mg | 83.8 mg |
| Potassium | 11 mg | 39.6 mg |
| Sodium | 2 mg | 3.2 mg |
| Zinc | 0.07 mg | 0.702 mg |
| Copper | 0.04 mg | 0.068 mg |
| Manganese | 0.47 mg | 0.725 mg |
| Selenium | 0 µg | 4.58 µg |
| Carbohydrates | ||
| Fiber | 3.4 g | 2.62 g |
| Sugar | 0 g | 0.075 g |
| Starch | 0 g | 32.9 g |
| Fats | ||
| Polyunsaturated Fat | 0.045 g | 0.512 g |
| Monounsaturated Fat | 0.002 g | 0.427 g |
| Saturated Fat | 0.019 g | 0.152 g |
| Trans Fat | 0 g | 0.004 g |
| Omega-3 (ALA) | 0 g | 0.02 g |
| Omega-3 (EPA) | 0 g | 0.002 g |
| Omega-6 (Linoleic Acid) | 0.036 g | 0.493 g |
| Amino Acids | ||
| Histidine | 0.004 g | 0.086 g |
| Isoleucine | 0.01 g | 0.1 g |
| Leucine | 0.019 g | 0.348 g |
| Lysine | 0.013 g | 0.151 g |
| Methionine | 0.006 g | 0.066 g |
| Cystine | 0.006 g | 0.065 g |
| Phenylalanine | 0.012 g | 0.157 g |
| Tyrosine | 0.009 g | 0.13 g |
| Threonine | 0.012 g | 0.103 g |
| Tryptophan | 0.004 g | 0.025 g |
| Valine | 0.014 g | 0.12 g |
| Arginine | 0.012 g | 0.193 g |
| Alanine | 0.014 g | 0.204 g |
| Serine | 0.047 g | 0.209 g |
| Proline | 0.05 g | 0.495 g |
| Glycine | 0.014 g | 0.121 g |
| Aspartic Acid | 0.009 g | 0.255 g |
| Glutamic Acid | 0.013 g | 0.153 g |
Full profiles
Values come from the same measured catalog the Ration tracker uses. See the complete pages for Arrowroot Flour and Pasta Gluten-Free, including preparation variants and research-cited compound levels, or compare any two foods.