Nutrient Comparison: Cassava VS Boiled Bulgur per 5 oz
Compare the macro and micronutrient content in 5 oz of Cassava versus 5 oz of Boiled Bulgur to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cassava vs Boiled Bulgur:
- 5 ounces of Cassava have 1.5 times more Vitamin B1, 1.7 times more Vitamin B2, 1.5 times more Vitamin B9 and more Vitamin C than Boiled Bulgur.
- While 5 oz of Cooked Bulgur contain 3.2 times more Vitamin B5 than Raw Cassava.
- Both Cassava and Boiled Bulgur provide similar amounts of Vitamin B3 and Vitamin B6 per five ounces.
- 5 ounces of Boiled Bulgur have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Cooked Bulgur 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 Bulgur:
- 5 ounces of Cassava have 1.3 times more Copper and 4 times more Potassium than Boiled Bulgur.
- While 5 oz of Cooked Bulgur contain 3.6 times more Iron, 1.5 times more Magnesium, 1.6 times more Manganese, 1.5 times more Phosphorus, 1.7 times more Zinc and 1.3 times more Water than Raw Cassava.
- Both Raw Cassava as well as Cooked Bulgur lack sufficient amounts of Calcium and Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cassava have 1.9 times more Energy, 2 times more Carbohydrate and 17 times more Sugars than Boiled Bulgur.
- While 5 oz of Cooked Bulgur contain 2.5 times more Fiber and 2.3 times more Protein than Raw Cassava.
- Both Raw Cassava as well as Cooked Bulgur provide inadequate amounts of Omega 3 and Omega 6 in five ounces.