Nutrient Comparison: Cooked Whole-wheat Pasta VS Cassava per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Whole-wheat 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 Whole-wheat Pasta vs Cassava:
- 1 kilogram of Cooked Whole-wheat Pasta has 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 Cassava.
- While 1 kg of Raw Cassava contains 1.3 times more Vitamin B9 and more Vitamin C than Cooked Whole-wheat Pasta.
- Both Cooked Whole-wheat Pasta and Cassava provide similar amounts of Vitamin B6 per one kilogram.
- 1 kilogram of Cooked Whole-wheat Pasta have insufficient amounts of Vitamin C
- Both Cooked Whole-wheat Pasta as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Cooked Whole-wheat Pasta vs Cassava:
- 1 kilogram of Cooked Whole-wheat Pasta has 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 Cassava.
- While 1 kg of Raw Cassava contains 2.8 times more Potassium than Cooked Whole-wheat Pasta.
- 1 kilogram of Cassava lack sufficient amounts of Selenium
- Both Cooked Whole-wheat 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 Whole-wheat Pasta has 2.1 times more Omega 3, 16.8 times more Omega 6, 2.2 times more Fiber and 4.4 times more Protein than Cassava.
- While 1 kg of Raw Cassava contains 1.3 times more Carbohydrate and 2.3 times more Sugars than Cooked Whole-wheat Pasta.
- Both Cooked Whole-wheat Pasta and Cassava offer comparable quantities of Energy per one kilogram.
- 1 kilogram of Cassava provide inadequate amounts of Omega 3 and Omega 6