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