Nutrient Comparison: Cassava VS Boiled Mung Beans per 1 kg
Compare the macro and micronutrient content in 1 kg of Cassava versus 1 kg of Boiled Mung Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cassava vs Boiled Mung Beans:
- 1 kilogram of Cassava has 1.5 times more Vitamin B3, 1.3 times more Vitamin B6 and 20.6 times more Vitamin C than Boiled Mung Beans.
- While 1 kg of Boiled Mung Beans contains 1.9 times more Vitamin B1, 1.3 times more Vitamin B2, 3.8 times more Vitamin B5, 5.9 times more Vitamin B9 and 1.4 times more Vitamin K than Raw Cassava.
- 1 kilogram of Cassava have insufficient amounts of Vitamin K
- 1 kilogram of Boiled Mung Beans have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Boiled Mung Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in one kilogram.
Comparing minerals per 1 kilogram for Cassava vs Boiled Mung Beans:
- 1 kilogram of Cassava has 1.3 times more Manganese than Boiled Mung Beans.
- While 1 kg of Boiled Mung Beans contains 1.7 times more Calcium, 1.6 times more Copper, 5.2 times more Iron, 2.3 times more Magnesium, 3.7 times more Phosphorus, 3.6 times more Selenium and 2.5 times more Zinc than Raw Cassava.
- Both Cassava and Boiled Mung Beans contain similar levels of Potassium per one kilogram.
- 1 kilogram of Cassava lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cassava has 1.5 times more Energy and 2 times more Carbohydrate than Boiled Mung Beans.
- While 1 kg of Boiled Mung Beans contains 4.2 times more Fiber and 5.2 times more Protein than Raw Cassava.
- Both Cassava and Boiled Mung Beans offer comparable quantities of Sugars per one kilogram.
- Both Raw Cassava as well as Boiled Mung Beans provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.