Nutrient Comparison: Cooked Taro with Salt VS Cassava per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Taro 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 Taro with Salt vs Cassava:
- 14 ounces of Cooked Taro with Salt have 1.2 times more Vitamin B1, 3.1 times more Vitamin B5, 3.8 times more Vitamin B6 and 15.4 times more Vitamin E than Cassava.
- While 14 oz of Raw Cassava contain 1.7 times more Vitamin B2, 1.7 times more Vitamin B3, 1.4 times more Vitamin B9 and 4.1 times more Vitamin C than Cooked Taro with Salt.
- 14 ounces of Cassava have insufficient amounts of Vitamin E
- Both Cooked Taro with Salt as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 14 ounces.
Comparing minerals per 14 ounces for Cooked Taro with Salt vs Cassava:
- 14 ounces of Cooked Taro with Salt have 2 times more Copper, 2.7 times more Iron, 1.4 times more Magnesium, 2.8 times more Phosphorus, 1.8 times more Potassium and 17.9 times more Sodium than Cassava.
- While 14 oz of Raw Cassava contain 1.3 times more Zinc than Cooked Taro with Salt.
- Both Cooked Taro with Salt and Cassava contain similar levels of Manganese per 14 ounces.
- Both Cooked Taro 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 Cooked Taro with Salt have 2.8 times more Fiber than Cassava.
- While 14 oz of Raw Cassava contain 3.5 times more Sugars and 2.6 times more Protein than Cooked Taro with Salt.
- Both Cooked Taro with Salt and Cassava offer comparable quantities of Energy and Carbohydrate per 14 ounces.
- 14 ounces of Cooked Taro with Salt provide inadequate amounts of Protein
- Both Cooked Taro with Salt as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in 14 ounces.