Nutrient Comparison: Cooked Corn Pasta VS Cassava per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Corn Pasta versus 1 kg of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Corn Pasta vs Cassava:
- 1 kg of Raw Cassava contains 1.6 times more Vitamin B1, 2.1 times more Vitamin B2, 1.5 times more Vitamin B3, 1.5 times more Vitamin B6, 4.5 times more Vitamin B9 and more Vitamin C than Cooked Corn Gluten-free Pasta.
- Both Cooked Corn Pasta and Cassava provide similar amounts of Vitamin B5 per one kilogram.
- 1 kilogram of Cooked Corn Pasta have insufficient amounts of Vitamin B2, Vitamin B9 and Vitamin C
- Both Cooked Corn Gluten-free Pasta as well as Raw Cassava have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Cooked Corn Pasta vs Cassava:
- 1 kilogram of Cooked Corn Pasta has 1.7 times more Magnesium, 2.8 times more Phosphorus, 4 times more Selenium and 1.9 times more Zinc than Cassava.
- While 1 kg of Raw Cassava contains 1.6 times more Copper, 2.5 times more Manganese and 8.7 times more Potassium than Cooked Corn Gluten-free Pasta.
- Both Cooked Corn Pasta and Cassava contain similar levels of Iron per one kilogram.
- 1 kilogram of Cooked Corn Pasta lack sufficient amounts of Potassium
- 1 kilogram of Cassava lack sufficient amounts of Selenium
- Both Cooked Corn Gluten-free Pasta as well as Raw Cassava lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Corn Pasta has 2.7 times more Fiber and 1.9 times more Protein than Cassava.
- While 1 kg of Raw Cassava contains 1.3 times more Energy and 1.4 times more Carbohydrate than Cooked Corn Gluten-free Pasta.
- Both Cooked Corn Gluten-free Pasta as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.