Nutrient Comparison: Cassava VS Cooked Guava Sauce per 14 oz
Compare the macro and micronutrient content in 14 oz of Cassava versus 14 oz of Cooked Guava Sauce to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cassava vs Cooked Guava Sauce:
- 14 ounces of Cassava have 3.3 times more Vitamin B1, 3.7 times more Vitamin B2, 2 times more Vitamin B3 and 5.4 times more Vitamin B9 than Cooked Guava Sauce.
- While 14 oz of Cooked Guava Sauce contain 7.1 times more Vitamin C and 2.9 times more Vitamin E than Raw Cassava.
- Both Cassava and Cooked Guava Sauce provide similar amounts of Vitamin B6 per 14 ounces.
- 14 ounces of Cassava have insufficient amounts of Vitamin E
- 14 ounces of Cooked Guava Sauce have insufficient amounts of Vitamin B2 and Vitamin B9
- Both Raw Cassava as well as Cooked Guava Sauce have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Cassava vs Cooked Guava Sauce:
- 14 ounces of Cassava have 1.3 times more Copper, 1.5 times more Iron, 3 times more Magnesium, 3.6 times more Manganese, 2.5 times more Phosphorus, 1.2 times more Potassium and 2 times more Zinc than Cooked Guava Sauce.
- While 14 oz of Cooked Guava Sauce contain 1.5 times more Water than Raw Cassava.
- 14 ounces of Cooked Guava Sauce lack sufficient amounts of Magnesium, Phosphorus and Zinc
- Both Raw Cassava as well as Cooked Guava Sauce lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cassava have 4.4 times more Energy, 4 times more Carbohydrate and 4.3 times more Protein than Cooked Guava Sauce.
- While 14 oz of Cooked Guava Sauce contain 3.5 times more Sugars and 2 times more Fiber than Raw Cassava.
- 14 ounces of Cooked Guava Sauce provide inadequate amounts of Energy and Protein
- Both Raw Cassava as well as Cooked Guava Sauce provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.