Nutrient Comparison: Cassava VS Cooked Green Cauliflower with Salt per 1 kg
Compare the macro and micronutrient content in 1 kg of Cassava versus 1 kg of Cooked Green Cauliflower with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cassava vs Cooked Green Cauliflower with Salt:
- 1 kilogram of Cassava has 1.2 times more Vitamin B1 and 1.3 times more Vitamin B3 than Cooked Green Cauliflower with Salt.
- While 1 kg of Cooked Green Cauliflower with Salt contains 2.1 times more Vitamin B2, 6.4 times more Vitamin B5, 2.3 times more Vitamin B6, 1.5 times more Vitamin B9 and 3.5 times more Vitamin C than Raw Cassava.
- Both Raw Cassava as well as Cooked Green Cauliflower with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Cassava vs Cooked Green Cauliflower with Salt:
- 1 kilogram of Cassava has 2.5 times more Copper and 1.6 times more Manganese than Cooked Green Cauliflower with Salt.
- While 1 kg of Cooked Green Cauliflower with Salt contains 2 times more Calcium, 2.7 times more Iron, 2.1 times more Phosphorus, 18.5 times more Sodium, 1.9 times more Zinc and 1.5 times more Water than Raw Cassava.
- Both Cassava and Cooked Green Cauliflower with Salt contain similar levels of Magnesium and Potassium per one kilogram.
- 1 kilogram of Cassava lack sufficient amounts of Calcium
- Both Raw Cassava as well as Cooked Green Cauliflower with Salt lack sufficient amounts of Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cassava has 5 times more Energy and 6.1 times more Carbohydrate than Cooked Green Cauliflower with Salt.
- While 1 kg of Cooked Green Cauliflower with Salt contains 6.3 times more Omega 3, 1.8 times more Fiber and 2.2 times more Protein than Raw Cassava.
- 1 kilogram of Cassava provide inadequate amounts of Omega 3
- 1 kilogram of Cooked Green Cauliflower with Salt provide inadequate amounts of Energy
- Both Raw Cassava as well as Cooked Green Cauliflower with Salt provide inadequate amounts of Omega 6 in one kilogram.