Nutrient Comparison: Boiled Split Peas VS Cassava per 1 kg
Compare the macro and micronutrient content in 1 kg of Boiled Split Peas versus 1 kg of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Boiled Split Peas vs Cassava:
- 1 kilogram of Boiled Split Peas has 2.2 times more Vitamin B1, 5.6 times more Vitamin B5, 2.4 times more Vitamin B9 and 2.6 times more Vitamin K than Cassava.
- While 1 kg of Raw Cassava contains 1.8 times more Vitamin B6 and 51.5 times more Vitamin C than Boiled Split Peas.
- Both Boiled Split Peas and Cassava provide similar amounts of Vitamin B2 and Vitamin B3 per one kilogram.
- 1 kilogram of Boiled Split Peas have insufficient amounts of Vitamin C
- 1 kilogram of Cassava have insufficient amounts of Vitamin K
- Both Boiled Split Peas as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in one kilogram.
Comparing minerals per 1 kilogram for Boiled Split Peas vs Cassava:
- 1 kilogram of Boiled Split Peas has 1.8 times more Copper, 4.8 times more Iron, 1.7 times more Magnesium, 3.7 times more Phosphorus, 1.3 times more Potassium and 2.9 times more Zinc than Cassava.
- Both Boiled Split Peas and Cassava contain similar levels of Manganese per one kilogram.
- Both Boiled Split Peas as well as Raw Cassava lack sufficient amounts of Calcium and Selenium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Boiled Split Peas has 1.7 times more Sugars, 4.6 times more Fiber and 6.1 times more Protein than Cassava.
- While 1 kg of Raw Cassava contains 1.4 times more Energy and 1.8 times more Carbohydrate than Boiled Split Peas.
- Both Boiled Split Peas as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.