Nutrient Comparison: Boiled Butterbur with Salt VS Cassava per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Butterbur with Salt 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 Butterbur with Salt vs Cassava:
- 14 oz of Raw Cassava contain 8.7 times more Vitamin B1, 4.8 times more Vitamin B2, 8.5 times more Vitamin B3, 5.9 times more Vitamin B5, 1.7 times more Vitamin B6 and 6.8 times more Vitamin B9 than Boiled and Drained Butterbur with Salt.
- Both Boiled Butterbur with Salt and Cassava provide similar amounts of Vitamin C per 14 ounces.
- 14 ounces of Boiled Butterbur with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Boiled and Drained Butterbur with Salt 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 Butterbur with Salt vs Cassava:
- 14 ounces of Boiled Butterbur with Salt have 3.7 times more Calcium, 1.3 times more Potassium, 17.1 times more Sodium and 1.6 times more Water than Cassava.
- While 14 oz of Raw Cassava contain 1.7 times more Copper, 2.7 times more Iron, 2.6 times more Magnesium, 2.5 times more Manganese, 3.9 times more Phosphorus and 3.8 times more Zinc than Boiled and Drained Butterbur with Salt.
- 14 ounces of Boiled Butterbur with Salt lack sufficient amounts of Iron, Magnesium, Phosphorus and Zinc
- 14 ounces of Cassava lack sufficient amounts of Calcium
- Both Boiled and Drained Butterbur with Salt as well as Raw Cassava lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Raw Cassava contain 20 times more Energy, 17.6 times more Carbohydrate and 5.9 times more Protein than Boiled and Drained Butterbur with Salt.
- 14 ounces of Boiled Butterbur with Salt provide inadequate amounts of Energy, Carbohydrate and Protein