Nutrient Comparison: Cassava VS Cooked Whole-wheat Pasta per 1 kg
Compare the macro and micronutrient content in 1 kg of Cassava versus 1 kg of Cooked Whole-wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cassava vs Cooked Whole-wheat Pasta:
- 1 kilogram of Cassava has 1.3 times more Vitamin B9 and more Vitamin C than Cooked Whole-wheat Pasta.
- While 1 kg of Cooked Whole-wheat Pasta contains 1.8 times more Vitamin B1, 2.1 times more Vitamin B2, 3.7 times more Vitamin B3 and 2.5 times more Vitamin B5 than Raw Cassava.
- Both Cassava and Cooked Whole-wheat Pasta provide similar amounts of Vitamin B6 per one kilogram.
- 1 kilogram of Cooked Whole-wheat Pasta have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Cooked Whole-wheat Pasta have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Cassava vs Cooked Whole-wheat Pasta:
- 1 kilogram of Cassava has 2.8 times more Potassium than Cooked Whole-wheat Pasta.
- While 1 kg of Cooked Whole-wheat Pasta contains 2.3 times more Copper, 6.4 times more Iron, 2.6 times more Magnesium, 3.4 times more Manganese, 4.7 times more Phosphorus, 51.9 times more Selenium and 3.9 times more Zinc than Raw Cassava.
- 1 kilogram of Cassava lack sufficient amounts of Selenium
- Both Raw Cassava as well as Cooked Whole-wheat Pasta lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cassava has 1.3 times more Carbohydrate and 2.3 times more Sugars than Cooked Whole-wheat Pasta.
- While 1 kg of Cooked Whole-wheat Pasta contains 2.1 times more Omega 3, 16.8 times more Omega 6, 2.2 times more Fiber and 4.4 times more Protein than Raw Cassava.
- Both Cassava and Cooked Whole-wheat Pasta offer comparable quantities of Energy per one kilogram.
- 1 kilogram of Cassava provide inadequate amounts of Omega 3 and Omega 6