Nutrient Comparison: Cassava VS Boiled Pink Beans per 1 kg
Compare the macro and micronutrient content in 1 kg of Cassava versus 1 kg of Boiled Pink Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cassava vs Boiled Pink Beans:
- 1 kilogram of Cassava has 1.5 times more Vitamin B3 and more Vitamin C than Boiled Pink Beans.
- While 1 kg of Boiled Pink Beans contains 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 Raw Cassava.
- 1 kilogram of Cassava have insufficient amounts of Vitamin E and Vitamin K
- 1 kilogram of Boiled Pink Beans have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Boiled Pink Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cassava vs Boiled Pink Beans:
- 1 kg of Boiled Pink Beans contains 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 Raw Cassava.
- 1 kilogram of Cassava lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cassava has 1.4 times more Carbohydrate and 4.7 times more Sugars than Boiled Pink Beans.
- While 1 kg of Boiled Pink Beans contains 5.6 times more Omega 3, 2.9 times more Fiber and 6.7 times more Protein than Raw Cassava.
- Both Cassava and Boiled Pink Beans offer comparable quantities of Energy per one kilogram.
- 1 kilogram of Cassava provide inadequate amounts of Omega 3
- Both Raw Cassava as well as Boiled Pink Beans provide inadequate amounts of Omega 6 in one kilogram.