Nutrient Comparison: Boiled Split Peas with Salt VS Cassava per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Split Peas 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 Boiled Split Peas with Salt vs Cassava:
- 14 ounces of Boiled Split Peas with Salt have 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 Cassava.
- While 14 oz of Raw Cassava contain 1.8 times more Vitamin B6 and 51.5 times more Vitamin C than Boiled Split Peas with Salt.
- Both Boiled Split Peas with Salt and Cassava provide similar amounts of Vitamin B2 and Vitamin B3 per 14 ounces.
- 14 ounces of Boiled Split Peas with Salt have insufficient amounts of Vitamin C
- 14 ounces of Cassava have insufficient amounts of Vitamin K
- Both Boiled Split Peas with Salt as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 14 ounces.
Comparing minerals per 14 ounces for Boiled Split Peas with Salt vs Cassava:
- 14 ounces of Boiled Split Peas with Salt have 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 Cassava.
- Both Boiled Split Peas with Salt and Cassava contain similar levels of Manganese per 14 ounces.
- Both Boiled Split Peas with Salt as well as Raw Cassava lack sufficient amounts of Calcium and Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Split Peas with Salt have 1.7 times more Sugars, 4.6 times more Fiber and 6.1 times more Protein than Cassava.
- While 14 oz of Raw Cassava contain 1.4 times more Energy and 1.9 times more Carbohydrate than Boiled Split Peas with Salt.
- Both Boiled Split Peas with Salt as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.