Nutrient Comparison: Cassava VS Cooked Frozen Succotash with Salt per 1 kg
Compare the macro and micronutrient content in 1 kg of Cassava versus 1 kg of Cooked Frozen Succotash with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cassava vs Cooked Frozen Succotash with Salt:
- 1 kilogram of Cassava has 3.5 times more Vitamin C than Cooked Frozen Succotash with Salt.
- While 1 kg of Boiled Frozen Succotash, drained with Salt contains 1.4 times more Vitamin B2, 1.5 times more Vitamin B3, 2.2 times more Vitamin B5 and 1.4 times more Vitamin K than Raw Cassava.
- Both Cassava and Cooked Frozen Succotash with Salt provide similar amounts of Vitamin B1, Vitamin B6 and Vitamin B9 per one kilogram.
- 1 kilogram of Cassava have insufficient amounts of Vitamin K
- Both Raw Cassava as well as Boiled Frozen Succotash, drained with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in one kilogram.
Comparing minerals per 1 kilogram for Cassava vs Cooked Frozen Succotash with Salt:
- 1 kilogram of Cassava has 1.7 times more Copper and 1.4 times more Manganese than Cooked Frozen Succotash with Salt.
- While 1 kg of Boiled Frozen Succotash, drained with Salt contains 3.3 times more Iron, 2.6 times more Phosphorus, 20.1 times more Sodium and 1.3 times more Zinc than Raw Cassava.
- Both Cassava and Cooked Frozen Succotash with Salt contain similar levels of Magnesium and Potassium per one kilogram.
- Both Raw Cassava as well as Boiled Frozen Succotash, drained with Salt lack sufficient amounts of Calcium and Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cassava has 1.7 times more Energy and 1.9 times more Carbohydrate than Cooked Frozen Succotash with Salt.
- While 1 kg of Boiled Frozen Succotash, drained with Salt contains 3.9 times more Omega 3, 11.3 times more Omega 6, 1.3 times more Sugars, 2.3 times more Fiber and 3.2 times more Protein than Raw Cassava.
- 1 kilogram of Cassava provide inadequate amounts of Omega 3 and Omega 6