Ever wonder how your favorite foods stack up against each other in terms of nutrition?
We compared the nutritional contents of
whole wheat flour
versus
nongshim shin ramen
(100g each)
below using 2020 USDA and NIH data[1].
For a quick recap of significant nutrients and differences in whole wheat flour and nongshim shin ramen:
Both whole wheat flour and nongshim shin ramen are high in calories. Nongshim shin raman has 26% more calories than whole wheat flour - whole wheat flour has 332 calories per 100 grams and nongshim shin raman has 417 calories.
For macronutrient ratios, whole wheat flour is heavier in carbs, much lighter in fat and similar to nongshim shin ramen for protein. Whole wheat flour has a macronutrient ratio of 11:84:5 and for nongshim shin ramen, 8:64:29 for protein, carbohydrates and fat from calories.
Macro Ratios from Calories:
| Whole Wheat Flour | Nongshim Shin Ramen | |
|---|---|---|
| Protein | 11% | 8% |
| Carbohydrates | 84% | 64% |
| Fat | 5% | 29% |
| Alcohol | ~ | ~ |
Both whole wheat flour and nongshim shin ramen are high in carbohydrates. Whole wheat flour has 12% more carbohydrates than nongshim shin raman - whole wheat flour has 74.5g of total carbs per 100 grams and nongshim shin raman has 66.7g of carbohydrates.
Both whole wheat flour and nongshim shin ramen are high in dietary fiber. Whole wheat flour has 297% more dietary fiber than nongshim shin raman - whole wheat flour has 13.1g of dietary fiber per 100 grams and nongshim shin raman has 3.3g of dietary fiber.
Whole wheat flour and nongshim shin ramen contain similar amounts of sugar - whole wheat flour has 1g of sugar per 100 grams and nongshim shin raman has 3.3g of sugar.
Both whole wheat flour and nongshim shin ramen are high in protein. Whole wheat flour has 15% more protein than nongshim shin raman - whole wheat flour has 9.6g of protein per 100 grams and nongshim shin raman has 8.3g of protein.
Nongshim shin raman is high in saturated fat and whole wheat flour has 94% less saturated fat than nongshim shin raman - whole wheat flour has 0.43g of saturated fat per 100 grams and nongshim shin raman has 6.7g of saturated fat.
Whole wheat flour and nongshim shin ramen contain similar amounts of Vitamin A - whole wheat flour has 2.7ug of Vitamin A per 100 grams and nongshim shin raman does not contain significant amounts.
Whole wheat flour has more Vitamin E than nongshim shin raman - whole wheat flour has 0.53mg of Vitamin E per 100 grams and nongshim shin raman does not contain significant amounts.
Whole wheat flour and nongshim shin ramen contain similar amounts of Vitamin K - whole wheat flour has 1.9ug of Vitamin K per 100 grams and nongshim shin raman does not contain significant amounts.
Whole wheat flour has more thiamin, riboflavin, niacin, pantothenic acid, Vitamin B6 and folate.
| Whole Wheat Flour | Nongshim Shin Ramen | |
|---|---|---|
| Thiamin | 0.297 MG | ~ |
| Riboflavin | 0.188 MG | ~ |
| Niacin | 5.347 MG | ~ |
| Pantothenic acid | 1.011 MG | ~ |
| Vitamin B6 | 0.191 MG | ~ |
| Folate | 28 UG | ~ |
Whole wheat flour has signficantly more calcium than nongshim shin raman - whole wheat flour has 33mg of calcium per 100 grams and nongshim shin raman does not contain significant amounts.
Both whole wheat flour and nongshim shin ramen are high in iron. Whole wheat flour has 24% more iron than nongshim shin raman - whole wheat flour has 3.7mg of iron per 100 grams and nongshim shin raman has 3mg of iron.
Whole wheat flour is an excellent source of potassium and it has more potassium than nongshim shin raman - whole wheat flour has 394mg of potassium per 100 grams and nongshim shin raman does not contain significant amounts.
The comparison below is by common portions, e.g. cups, packages. You can also see a more concrete comparison by weight at equal weight (by grams) comparison.
Note: The specific food items compared are: Whole Wheat Flour (Wheat flour, whole-grain, soft wheat) and Nongshim Shin Ramen (NONGSHIM, SHIN RAMYUN, NOODLE SOUP) .
Whole Wheat Flour g
()
|
Daily Values (%) |
Nongshim Shin Ramen g
()
|
|||||
|---|---|---|---|---|---|---|---|
| KCAL % |
|
5% | calories | 5% |
|
KCAL % | |
| G % |
|
5% | carbohydrates | 5% |
|
G % | |
| G % |
|
5% | dietary fiber | 5% |
|
G % | |
| G | 5% | sugar | 5% | G | |||
| G % |
|
5% | total fat | 5% |
|
G % | |
| G % |
|
5% | saturated fat | 5% |
|
G % | |
| G | 5% | monounsaturated fat | 5% | G | |||
| G | 5% | polyunsaturated fat | 5% | G | |||
| G | 5% | trans fat | 5% | G | |||
| MG | 5% | cholesterol | 5% | MG | |||
| MG % |
|
5% | sodium | 5% |
|
MG % | |
| 5% | Vitamins and Minerals | 5% | |||||
| UG % |
|
5% | Vitamin A | 5% |
|
UG % | |
| MG % |
|
5% | Vitamin C | 5% |
|
MG % | |
| IU % |
|
5% | Vitamin D | 5% |
|
IU % | |
| MG % |
|
5% | calcium | 5% |
|
MG % | |
| MG % |
|
5% | iron | 5% |
|
MG % | |
| MG % |
|
5% | magnesium | 5% |
|
MG % | |
| MG % |
|
5% | potassium | 5% |
|
MG % | |
| MG % |
|
5% | thiamin (Vit B1) | 5% |
|
MG % | |
| MG % |
|
5% | riboflavin (Vit B2) | 5% |
|
MG % | |
| MG % |
|
5% | niacin (Vit B3) | 5% |
|
MG % | |
| MG % |
|
5% | Vitamin B6 | 5% |
|
MG % | |
| MG % |
|
5% | pantothenic acid (Vit B5) | 5% |
|
MG % | |
| UG % |
|
5% | folate (Vit B9) | 5% |
|
UG % | |
| UG % |
|
5% | Vitamin B12 | 5% |
|
UG % | |
| MG % |
|
5% | Vitamin E | 5% |
|
MG % | |
| UG % |
|
5% | Vitamin K | 5% |
|
UG % | |
| G % |
|
5% | protein | 5% |
|
G % | |
| UG % |
|
5% | biotin (Vit B7) | 5% |
|
UG % | |
| MG % |
|
5% | choline | 5% |
|
MG % | |
| MG % |
|
5% | chlorine | 5% |
|
MG % | |
| UG % |
|
5% | chromium | 5% |
|
UG % | |
| MG % |
|
5% | copper | 5% |
|
MG % | |
| UG % |
|
5% | fluoride | 5% |
|
UG % | |
| UG % |
|
5% | iodine | 5% |
|
UG % | |
| MG % |
|
5% | manganese | 5% |
|
MG % | |
| UG % |
|
5% | molybdenum | 5% |
|
UG % | |
| MG % |
|
5% | phosphorus | 5% |
|
MG % | |
| UG % |
|
5% | selenium | 5% |
|
UG % | |
| MG % |
|
5% | zinc | 5% |
|
MG % | |
| G | 5% | Water | 5% | G | |||
| G | 5% | Starch | 5% | G | |||
| G | 5% | Alcohol | 5% | G | |||