Nutrient Comparison: Cooked Homemade Pasta VS Cassava per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Homemade 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 Homemade Pasta vs Cassava:
- 1 kilogram of Cooked Homemade Pasta has 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 Cassava.
- While 1 kg of Raw Cassava contains 3.1 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta Made Without Egg.
- 1 kilogram of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Cooked Homemade Pasta Made Without Egg as well as Raw Cassava have insufficient amounts of Vitamin A and Vitamin B12 in one kilogram.
Comparing minerals per 1 kilogram for Cooked Homemade Pasta vs Cassava:
- 1 kilogram of Cooked Homemade Pasta has 4.2 times more Iron, 1.5 times more Phosphorus and 5.3 times more Sodium than Cassava.
- While 1 kg of Raw Cassava contains 1.7 times more Copper, 1.5 times more Magnesium, 2 times more Manganese and 14.3 times more Potassium than Cooked Homemade Pasta Made Without Egg.
- Both Cooked Homemade Pasta and Cassava contain similar levels of Zinc per one kilogram.
- 1 kilogram of Cooked Homemade Pasta lack sufficient amounts of Potassium
- Both Cooked Homemade Pasta Made Without Egg as well as Raw Cassava lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Cooked Homemade Pasta has 3.2 times more Omega 3, 14.2 times more Omega 6 and 3.2 times more Protein than Cassava.
- While 1 kg of Raw Cassava contains 1.3 times more Energy and 1.5 times more Carbohydrate than Cooked Homemade Pasta Made Without Egg.
- 1 kilogram of Cassava provide inadequate amounts of Omega 3 and Omega 6