Nutrient Comparison: Boiled Bulgur VS Cassava per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Bulgur 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 Bulgur vs Cassava:
- 14 ounces of Boiled Bulgur have 3.2 times more Vitamin B5 than Cassava.
- While 14 oz of Raw Cassava contain 1.5 times more Vitamin B1, 1.7 times more Vitamin B2, 1.5 times more Vitamin B9 and more Vitamin C than Cooked Bulgur.
- Both Boiled Bulgur and Cassava provide similar amounts of Vitamin B3 and Vitamin B6 per 14 ounces.
- 14 ounces of Boiled Bulgur have insufficient amounts of Vitamin C
- Both Cooked Bulgur as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Boiled Bulgur vs Cassava:
- 14 ounces of Boiled Bulgur have 3.6 times more Iron, 1.5 times more Magnesium, 1.6 times more Manganese, 1.5 times more Phosphorus, 1.7 times more Zinc and 1.3 times more Water than Cassava.
- While 14 oz of Raw Cassava contain 1.3 times more Copper and 4 times more Potassium than Cooked Bulgur.
- Both Cooked Bulgur as well as Raw Cassava lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Bulgur have 2.5 times more Fiber and 2.3 times more Protein than Cassava.
- While 14 oz of Raw Cassava contain 1.9 times more Energy, 2 times more Carbohydrate and 17 times more Sugars than Cooked Bulgur.
- Both Cooked Bulgur as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.