Nutrient Comparison: Cassava VS Cooked Pasta with Salt per 5 oz
Compare the macro and micronutrient content in 5 oz of Cassava versus 5 oz of Cooked Pasta with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cassava vs Cooked Pasta with Salt:
- 5 ounces of Cassava have 4.4 times more Vitamin B1, 2.4 times more Vitamin B2, 2.1 times more Vitamin B3, 1.8 times more Vitamin B6, 3.9 times more Vitamin B9 and more Vitamin C than Cooked Pasta with Salt.
- Both Cassava and Cooked Pasta with Salt provide similar amounts of Vitamin B5 per five ounces.
- 5 ounces of Cooked Pasta with Salt have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Cassava as well as Cooked Pasta with Salt have insufficient amounts of Vitamin B12, Vitamin D, Vitamin E and Vitamin K in five ounces.
Comparing minerals per 5 ounces for Cassava vs Cooked Pasta with Salt:
- 5 ounces of Cassava have 6.2 times more Potassium than Cooked Pasta with Salt.
- While 5 oz of Cooked Pasta with Salt contain 1.9 times more Iron, 2.1 times more Phosphorus, 37.7 times more Selenium, 9.4 times more Sodium and 1.5 times more Zinc than Raw Cassava.
- Both Cassava and Cooked Pasta with Salt contain similar levels of Copper, Magnesium and Manganese per five ounces.
- 5 ounces of Cassava lack sufficient amounts of Selenium
- 5 ounces of Cooked Pasta with Salt lack sufficient amounts of Potassium
- Both Raw Cassava as well as Cooked Pasta with Salt lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cassava have 1.2 times more Carbohydrate and 3 times more Sugars than Cooked Pasta with Salt.
- While 5 oz of Cooked Pasta with Salt contain 4.3 times more Protein than Raw Cassava.
- Both Cassava and Cooked Pasta with Salt offer comparable quantities of Energy and Fiber per five ounces.
- Both Raw Cassava as well as Cooked Pasta with Salt provide inadequate amounts of Omega 3 and Omega 6 in five ounces.