Nutrient Comparison: Cassava VS Tortilla chips, low fat, baked without fat per 14 oz
Compare the macro and micronutrient content in 14 oz of Cassava versus 14 oz of Tortilla chips, low fat, baked without fat to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cassava vs Tortilla chips, low fat, baked without fat:
- 14 ounces of Cassava have 2 times more Vitamin B3, 1.7 times more Vitamin B9 and 103 times more Vitamin C than Tortilla chips, low fat, baked without fat.
- While 14 oz of Tortilla chips, low fat, baked without fat contain 2.5 times more Vitamin B1, 5.8 times more Vitamin B2, 2 times more Vitamin B6 and 4.1 times more Vitamin E than Raw Cassava.
- 14 ounces of Cassava have insufficient amounts of Vitamin E
- 14 ounces of Tortilla chips, low fat, baked without fat have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Tortilla chips, low fat, baked without fat have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Cassava vs Tortilla chips, low fat, baked without fat:
- 14 oz of Tortilla chips, low fat, baked without fat contain 9.9 times more Calcium, 5.9 times more Iron, 4.6 times more Magnesium, 11.8 times more Phosphorus, 22.4 times more Selenium, 36.9 times more Sodium and 3.4 times more Zinc than Raw Cassava.
- Both Cassava and Tortilla chips, low fat, baked without fat contain similar levels of Copper and Potassium 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 2.5 times more Sugars than Tortilla chips, low fat, baked without fat.
- While 14 oz of Tortilla chips, low fat, baked without fat contain 2.8 times more Energy, 20.4 times more Fat, 11.5 times more Saturated Fat, 4.6 times more Omega 3, 78.9 times more Omega 6, 2.1 times more Carbohydrate, 2.9 times more Fiber and 8.1 times more Protein than Raw Cassava.
- 14 ounces of Cassava provide inadequate amounts of Omega 3 and Omega 6