Nutrient Comparison: Cassava VS Boiled Split Peas with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cassava versus 14 oz of Boiled Split Peas with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cassava vs Boiled Split Peas with Salt:
- 14 ounces of Cassava have 1.8 times more Vitamin B6 and 51.5 times more Vitamin C than Boiled Split Peas with Salt.
- While 14 oz of Boiled Split Peas with Salt contain 2.2 times more Vitamin B1, 5.6 times more Vitamin B5, 2.4 times more Vitamin B9 and 2.6 times more Vitamin K than Raw Cassava.
- Both Cassava and Boiled Split Peas with Salt provide similar amounts of Vitamin B2 and Vitamin B3 per 14 ounces.
- 14 ounces of Cassava have insufficient amounts of Vitamin K
- 14 ounces of Boiled Split Peas with Salt have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Boiled Split Peas with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Cassava vs Boiled Split Peas with Salt:
- 14 oz of Boiled Split Peas with Salt contain 1.8 times more Copper, 4.8 times more Iron, 1.7 times more Magnesium, 3.7 times more Phosphorus, 1.3 times more Potassium, 17 times more Sodium and 2.9 times more Zinc than Raw Cassava.
- Both Cassava and Boiled Split Peas with Salt contain similar levels of Manganese per 14 ounces.
- Both Raw Cassava as well as Boiled Split Peas with Salt lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cassava have 1.4 times more Energy and 1.9 times more Carbohydrate than Boiled Split Peas with Salt.
- While 14 oz of Boiled Split Peas with Salt contain 1.7 times more Sugars, 4.6 times more Fiber and 6.1 times more Protein than Raw Cassava.
- Both Raw Cassava as well as Boiled Split Peas with Salt provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.