Nutrient Comparison: Cassava VS Canned Whiskey Sour per 1 kg
Compare the macro and micronutrient content in 1 kg of Cassava versus 1 kg of Canned Whiskey Sour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cassava vs Canned Whiskey Sour:
- 1 kilogram of Cassava has 7.9 times more Vitamin B1, 8 times more Vitamin B2, 42.7 times more Vitamin B3, 13.4 times more Vitamin B5, more Vitamin B6, more Vitamin B9 and 12.9 times more Vitamin C than Canned Whiskey Sour.
- 1 kilogram of Canned Whiskey Sour have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Raw Cassava as well as Canned Whiskey Sour have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Cassava vs Canned Whiskey Sour:
- 1 kilogram of Cassava has 11.1 times more Copper, 27 times more Iron, 21 times more Magnesium, 64 times more Manganese, 4.5 times more Phosphorus, 24.6 times more Potassium and 5.7 times more Zinc than Canned Whiskey Sour.
- While 1 kg of Canned Whiskey Sour contains 3.1 times more Sodium and 1.3 times more Water than Raw Cassava.
- 1 kilogram of Canned Whiskey Sour lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Raw Cassava as well as Canned Whiskey Sour lack sufficient amounts of Calcium and Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cassava has 1.3 times more Energy, 2.8 times more Carbohydrate, 18 times more Fiber and more Protein than Canned Whiskey Sour.
- 1 kilogram of Canned Whiskey Sour provide inadequate amounts of Fiber and Protein