Nutrient Comparison: Cooked Homemade Pasta VS Cassava per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Homemade Pasta 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 Homemade Pasta vs Cassava:
- 14 ounces of Cooked Homemade Pasta have 2.1 times more Vitamin B1, 3.1 times more Vitamin B2, 1.6 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.6 times more Vitamin B9 than Cassava.
- While 14 oz of Raw Cassava contain 3.1 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta Made Without Egg.
- 14 ounces of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Cooked Homemade Pasta Made Without Egg as well as Raw Cassava have insufficient amounts of Vitamin A and Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Homemade Pasta vs Cassava:
- 14 ounces of Cooked Homemade Pasta have 4.2 times more Iron, 1.5 times more Phosphorus and 5.3 times more Sodium than Cassava.
- While 14 oz of Raw Cassava contain 1.7 times more Copper, 1.5 times more Magnesium, 2 times more Manganese and 14.3 times more Potassium than Cooked Homemade Pasta Made Without Egg.
- Both Cooked Homemade Pasta and Cassava contain similar levels of Zinc per 14 ounces.
- 14 ounces of Cooked Homemade Pasta lack sufficient amounts of Potassium
- Both Cooked Homemade Pasta Made Without Egg as well as Raw Cassava lack sufficient amounts of Calcium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Homemade Pasta have 3.2 times more Omega 3, 14.2 times more Omega 6 and 3.2 times more Protein than Cassava.
- While 14 oz of Raw Cassava contain 1.3 times more Energy and 1.5 times more Carbohydrate than Cooked Homemade Pasta Made Without Egg.
- 14 ounces of Cassava provide inadequate amounts of Omega 3 and Omega 6