Nutrient Comparison: Boiled Pink Beans VS Cassava per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled Pink Beans versus 1 kg of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Boiled Pink Beans vs Cassava:
- 1 kilogram of Boiled Pink Beans has 3 times more Vitamin B1, 1.3 times more Vitamin B2, 2.8 times more Vitamin B5, 2 times more Vitamin B6, 6.2 times more Vitamin B9, 5.2 times more Vitamin E and 1.9 times more Vitamin K than Cassava.
- While 1 kg of Raw Cassava contains 1.5 times more Vitamin B3 and more Vitamin C than Boiled Pink Beans.
- 1 kilogram of Boiled Pink Beans have insufficient amounts of Vitamin C
- 1 kilogram of Cassava have insufficient amounts of Vitamin E and Vitamin K
- Both Boiled Pink Beans as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Boiled Pink Beans vs Cassava:
- 1 kilogram of Boiled Pink Beans has 3.3 times more Calcium, 2.7 times more Copper, 8.5 times more Iron, 3.1 times more Magnesium, 1.4 times more Manganese, 6.1 times more Phosphorus, 1.9 times more Potassium, 2 times more Selenium and 2.8 times more Zinc than Cassava.
- 1 kilogram of Cassava lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled Pink Beans has 5.6 times more Omega 3, 2.9 times more Fiber and 6.7 times more Protein than Cassava.
- While 1 kg of Raw Cassava contains 1.4 times more Carbohydrate and 4.7 times more Sugars than Boiled Pink Beans.
- Both Boiled Pink Beans and Cassava offer comparable quantities of Energy per one kilogram.
- 1 kilogram of Cassava provide inadequate amounts of Omega 3
- Both Boiled Pink Beans as well as Raw Cassava provide inadequate amounts of Omega 6 in one kilogram.