Nutrient Comparison: Cassava VS Cooked Oats per 14 oz
Compare the macro and micronutrient content in 14 oz of Cassava versus 14 oz of Cooked Oats to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cassava vs Cooked Oats:
- 14 ounces of Cassava have 3 times more Vitamin B2, 3.8 times more Vitamin B3, 17.6 times more Vitamin B6, 4.5 times more Vitamin B9 and more Vitamin C than Cooked Oats.
- While 14 oz of Boiled Regular Oats contain 2.9 times more Vitamin B5 than Raw Cassava.
- Both Cassava and Cooked Oats provide similar amounts of Vitamin B1 per 14 ounces.
- 14 ounces of Cooked Oats have insufficient amounts of Vitamin B2, Vitamin B3, Vitamin B6, Vitamin B9 and Vitamin C
- Both Raw Cassava as well as Boiled Regular Oats 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 Cooked Oats:
- 14 ounces of Cassava have 1.4 times more Copper and 3.9 times more Potassium than Cooked Oats.
- While 14 oz of Boiled Regular Oats contain 3.3 times more Iron, 1.3 times more Magnesium, 1.5 times more Manganese, 2.9 times more Phosphorus, 7.7 times more Selenium, 2.9 times more Zinc and 1.4 times more Water than Raw Cassava.
- 14 ounces of Cassava lack sufficient amounts of Selenium
- Both Raw Cassava as well as Boiled Regular Oats lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cassava have 2.3 times more Energy, 3.2 times more Carbohydrate and 6.3 times more Sugars than Cooked Oats.
- While 14 oz of Boiled Regular Oats contain 16.9 times more Omega 6 and 1.9 times more Protein than Raw Cassava.
- Both Cassava and Cooked Oats offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Cassava provide inadequate amounts of Omega 6
- Both Raw Cassava as well as Boiled Regular Oats provide inadequate amounts of Omega 3 in 14 ounces.