Nutrient Comparison: Cassava VS Boiled Cranberry Beans per 14 oz
Compare the macro and micronutrient content in 14 oz of Cassava versus 14 oz of Boiled Cranberry Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cassava vs Boiled Cranberry Beans:
- 14 ounces of Cassava have 1.7 times more Vitamin B3 and more Vitamin C than Boiled Cranberry Beans.
- While 14 oz of Boiled Cranberry Beans contain 2.4 times more Vitamin B1, 1.4 times more Vitamin B2, 2.2 times more Vitamin B5 and 7.7 times more Vitamin B9 than Raw Cassava.
- Both Cassava and Boiled Cranberry Beans provide similar amounts of Vitamin B6 per 14 ounces.
- 14 ounces of Boiled Cranberry Beans have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Boiled Cranberry Beans have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cassava vs Boiled Cranberry Beans:
- 14 oz of Boiled Cranberry Beans contain 3.1 times more Calcium, 2.3 times more Copper, 7.7 times more Iron, 2.4 times more Magnesium, 5 times more Phosphorus, 1.4 times more Potassium, 1.9 times more Selenium and 3.4 times more Zinc than Raw Cassava.
- Both Cassava and Boiled Cranberry Beans contain similar levels of Manganese per 14 ounces.
- 14 ounces of Cassava lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cassava have 1.6 times more Carbohydrate than Boiled Cranberry Beans.
- While 14 oz of Boiled Cranberry Beans contain 5.4 times more Omega 3, 4.8 times more Fiber and 6.9 times more Protein than Raw Cassava.
- Both Cassava and Boiled Cranberry Beans offer comparable quantities of Energy per 14 ounces.
- 14 ounces of Cassava provide inadequate amounts of Omega 3
- Both Raw Cassava as well as Boiled Cranberry Beans provide inadequate amounts of Omega 6 in 14 ounces.