Nutrient Comparison: Cassava VS Cooked Homemade Pasta per 1 kg
Compare the macro and micronutrient content in 1 kg of Cassava versus 1 kg of Cooked Homemade Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cassava vs Cooked Homemade Pasta:
- 1 kilogram of Cassava has 3.1 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta.
- While 1 kg of Cooked Homemade Pasta Made Without Egg contains 2.1 times more Vitamin B1, 3.1 times more Vitamin B2, 1.6 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.6 times more Vitamin B9 than Raw Cassava.
- 1 kilogram of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Cassava vs Cooked Homemade Pasta:
- 1 kilogram of Cassava has 1.7 times more Copper, 1.5 times more Magnesium, 2 times more Manganese and 14.3 times more Potassium than Cooked Homemade Pasta.
- While 1 kg of Cooked Homemade Pasta Made Without Egg contains 4.2 times more Iron, 1.5 times more Phosphorus and 5.3 times more Sodium than Raw Cassava.
- Both Cassava and Cooked Homemade Pasta contain similar levels of Zinc per one kilogram.
- 1 kilogram of Cooked Homemade Pasta lack sufficient amounts of Potassium
- Both Raw Cassava as well as Cooked Homemade Pasta Made Without Egg lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cassava has 1.3 times more Energy and 1.5 times more Carbohydrate than Cooked Homemade Pasta.
- While 1 kg of Cooked Homemade Pasta Made Without Egg contains 3.2 times more Omega 3, 14.2 times more Omega 6 and 3.2 times more Protein than Raw Cassava.
- 1 kilogram of Cassava provide inadequate amounts of Omega 3 and Omega 6