Nutrient Comparison: Cassava VS Microwave Cooked Apples no skin per 14 oz
Compare the macro and micronutrient content in 14 oz of Cassava versus 14 oz of Microwave Cooked Apples no skin to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cassava vs Microwave Cooked Apples no skin:
- 14 ounces of Cassava have 5.1 times more Vitamin B1, 4.4 times more Vitamin B2, 14 times more Vitamin B3, 2.3 times more Vitamin B5, 1.9 times more Vitamin B6, 27 times more Vitamin B9 and 68.7 times more Vitamin C than Microwave Cooked Apples no skin.
- 14 ounces of Microwave Cooked Apples no skin have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin C
- Both Raw Cassava as well as Microwave cooked raw apples without skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Cassava vs Microwave Cooked Apples no skin:
- 14 ounces of Cassava have 2.2 times more Copper, 1.6 times more Iron, 7 times more Magnesium, 2.7 times more Manganese, 3.4 times more Phosphorus, 2.9 times more Potassium and 8.5 times more Zinc than Microwave Cooked Apples no skin.
- While 14 oz of Microwave cooked raw apples without skin contain 1.4 times more Water than Raw Cassava.
- 14 ounces of Microwave Cooked Apples no skin lack sufficient amounts of Magnesium, Phosphorus and Zinc
- Both Raw Cassava as well as Microwave cooked raw apples without skin lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cassava have 2.9 times more Energy, 2.6 times more Carbohydrate and 4.9 times more Protein than Microwave Cooked Apples no skin.
- While 14 oz of Microwave cooked raw apples without skin contain 6.8 times more Sugars and 1.6 times more Fiber than Raw Cassava.
- 14 ounces of Microwave Cooked Apples no skin provide inadequate amounts of Energy and Protein
- Both Raw Cassava as well as Microwave cooked raw apples without skin provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.