Nutrient Comparison: Cooked Pasta with Salt VS Cassava per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Pasta with Salt versus 14 oz of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Pasta with Salt vs Cassava:
- 14 oz of Raw Cassava contain 4.4 times more Vitamin B1, 2.4 times more Vitamin B2, 2.1 times more Vitamin B3, 1.8 times more Vitamin B6, 3.9 times more Vitamin B9 and more Vitamin C than Cooked Pasta with Salt.
- Both Cooked Pasta with Salt and Cassava provide similar amounts of Vitamin B5 per 14 ounces.
- 14 ounces of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked Pasta with Salt as well as Raw Cassava have insufficient amounts of Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Cooked Pasta with Salt vs Cassava:
- 14 ounces of Cooked Pasta with Salt have 1.9 times more Iron, 2.1 times more Phosphorus, 37.7 times more Selenium, 9.4 times more Sodium and 1.5 times more Zinc than Cassava.
- While 14 oz of Raw Cassava contain 6.2 times more Potassium than Cooked Pasta with Salt.
- Both Cooked Pasta with Salt and Cassava contain similar levels of Copper, Magnesium and Manganese per 14 ounces.
- 14 ounces of Cooked Pasta with Salt lack sufficient amounts of Potassium
- 14 ounces of Cassava lack sufficient amounts of Selenium
- Both Cooked Pasta with Salt as well as Raw Cassava lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Pasta with Salt have 4.3 times more Protein than Cassava.
- While 14 oz of Raw Cassava contain 3 times more Sugars than Cooked Pasta with Salt.
- Both Cooked Pasta with Salt and Cassava offer comparable quantities of Energy, Carbohydrate and Fiber per 14 ounces.
- Both Cooked Pasta with Salt as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.