Nutrient Comparison: Boiled Pink Beans VS Cassava per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Pink Beans versus 14 oz of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Pink Beans vs Cassava:
- 14 ounces of Boiled Pink Beans have 3 times more Vitamin B1, 1.3 times more Vitamin B2, 2.8 times more Vitamin B5, 2 times more Vitamin B6, 6.2 times more Vitamin B9, 5.2 times more Vitamin E and 1.9 times more Vitamin K than Cassava.
- While 14 oz of Raw Cassava contain 1.5 times more Vitamin B3 and more Vitamin C than Boiled Pink Beans.
- 14 ounces of Boiled Pink Beans have insufficient amounts of Vitamin C
- 14 ounces of Cassava have insufficient amounts of Vitamin E and Vitamin K
- Both Boiled Pink Beans as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Pink Beans vs Cassava:
- 14 ounces of Boiled Pink Beans have 3.3 times more Calcium, 2.7 times more Copper, 8.5 times more Iron, 3.1 times more Magnesium, 1.4 times more Manganese, 6.1 times more Phosphorus, 1.9 times more Potassium, 2 times more Selenium and 2.8 times more Zinc than Cassava.
- 14 ounces of Cassava lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Pink Beans have 5.6 times more Omega 3, 2.9 times more Fiber and 6.7 times more Protein than Cassava.
- While 14 oz of Raw Cassava contain 1.4 times more Carbohydrate and 4.7 times more Sugars than Boiled Pink Beans.
- Both Boiled Pink Beans and Cassava offer comparable quantities of Energy per 14 ounces.
- 14 ounces of Cassava provide inadequate amounts of Omega 3
- Both Boiled Pink Beans as well as Raw Cassava provide inadequate amounts of Omega 6 in 14 ounces.