Nutrient Comparison: Cassava VS Cooked 51% Whole Wheat Pasta per 1 lb
Compare the macro and micronutrient content in 1 lb of Cassava versus 1 lb of Cooked 51% Whole Wheat Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Cassava vs Cooked 51% Whole Wheat Pasta:
- 1 pound of Cassava has 1.4 times more Vitamin B9 than Cooked 51% Whole Wheat Pasta.
- While 1 lb of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 1.8 times more Vitamin B1, 2.1 times more Vitamin B2, 3.4 times more Vitamin B3 and 2.1 times more Vitamin B5 than Raw Cassava.
- Both Cassava and Cooked 51% Whole Wheat Pasta provide similar amounts of Vitamin B6 per one pound.
- Both Raw Cassava as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina have insufficient amounts of Vitamin E in one pound.
Comparing minerals per 1 pound for Cassava vs Cooked 51% Whole Wheat Pasta:
- 1 pound of Cassava has 3.5 times more Potassium than Cooked 51% Whole Wheat Pasta.
- While 1 lb of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 2 times more Copper, 6.1 times more Iron, 2.1 times more Magnesium, 2.7 times more Manganese, 4.1 times more Phosphorus, 48.9 times more Selenium and 3.3 times more Zinc than Raw Cassava.
- 1 pound of Cassava lack sufficient amounts of Selenium
- Both Raw Cassava as well as Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina lack sufficient amounts of Calcium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Cassava has 1.2 times more Carbohydrate and 2 times more Sugars than Cooked 51% Whole Wheat Pasta.
- While 1 lb of Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina contains 2.3 times more Omega 3, 17 times more Omega 6, 2.6 times more Fiber and 4.3 times more Protein than Raw Cassava.
- Both Cassava and Cooked 51% Whole Wheat Pasta offer comparable quantities of Energy per one pound.
- 1 pound of Cassava provide inadequate amounts of Omega 3 and Omega 6