Nutrient Comparison: Cassava VS Boiled Skinless Apples per 5 oz
Compare the macro and micronutrient content in 5 oz of Cassava versus 5 oz of Boiled Skinless Apples to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cassava vs Boiled Skinless Apples:
- 5 ounces of Cassava have 5.4 times more Vitamin B1, 4 times more Vitamin B2, 9 times more Vitamin B3, 2.3 times more Vitamin B5, 2 times more Vitamin B6, 27 times more Vitamin B9 and 103 times more Vitamin C than Boiled Skinless Apples.
- 5 ounces of Boiled Skinless Apples have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B9 and Vitamin C
- Both Raw Cassava as well as Boiled Raw Apples Without Skin have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Cassava vs Boiled Skinless Apples:
- 5 ounces of Cassava have 2.9 times more Copper, 1.4 times more Iron, 7 times more Magnesium, 3.3 times more Manganese, 3.4 times more Phosphorus, 3.1 times more Potassium and 8.5 times more Zinc than Boiled Skinless Apples.
- While 5 oz of Boiled Raw Apples Without Skin contain 1.4 times more Water than Raw Cassava.
- 5 ounces of Boiled Skinless Apples lack sufficient amounts of Magnesium, Phosphorus and Zinc
- Both Raw Cassava as well as Boiled Raw Apples Without Skin lack sufficient amounts of Calcium and Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cassava have 3 times more Energy, 2.8 times more Carbohydrate and 5.2 times more Protein than Boiled Skinless Apples.
- While 5 oz of Boiled Raw Apples Without Skin contain 6.5 times more Sugars and 1.3 times more Fiber than Raw Cassava.
- 5 ounces of Boiled Skinless Apples provide inadequate amounts of Energy and Protein
- Both Raw Cassava as well as Boiled Raw Apples Without Skin provide inadequate amounts of Omega 3 and Omega 6 in five ounces.