Nutrient Comparison: Cassava VS Boiled Butterbur with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Cassava versus 5 oz of Boiled Butterbur with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cassava vs Boiled Butterbur with Salt:
- 5 ounces of Cassava have 8.7 times more Vitamin B1, 4.8 times more Vitamin B2, 8.5 times more Vitamin B3, 5.9 times more Vitamin B5, 1.7 times more Vitamin B6 and 6.8 times more Vitamin B9 than Boiled Butterbur with Salt.
- Both Cassava and Boiled Butterbur with Salt provide similar amounts of Vitamin C per five ounces.
- 5 ounces of Boiled Butterbur with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Raw Cassava as well as Boiled and Drained Butterbur with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cassava vs Boiled Butterbur with Salt:
- 5 ounces of Cassava have 1.7 times more Copper, 2.7 times more Iron, 2.6 times more Magnesium, 2.5 times more Manganese, 3.9 times more Phosphorus and 3.8 times more Zinc than Boiled Butterbur with Salt.
- While 5 oz of Boiled and Drained Butterbur with Salt contain 3.7 times more Calcium, 1.3 times more Potassium, 17.1 times more Sodium and 1.6 times more Water than Raw Cassava.
- 5 ounces of Cassava lack sufficient amounts of Calcium
- 5 ounces of Boiled Butterbur with Salt lack sufficient amounts of Iron, Magnesium, Phosphorus and Zinc
- Both Raw Cassava as well as Boiled and Drained Butterbur with Salt lack sufficient amounts of Selenium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cassava have 20 times more Energy, 17.6 times more Carbohydrate and 5.9 times more Protein than Boiled Butterbur with Salt.
- 5 ounces of Boiled Butterbur with Salt provide inadequate amounts of Energy, Carbohydrate and Protein