Nutrient Comparison: Cassava VS Cooked Short-grain White Rice per 5 oz
Compare the macro and micronutrient content in 5 oz of Cassava versus 5 oz of Cooked Short-grain White Rice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cassava vs Cooked Short-grain White Rice:
- 5 ounces of Cassava have 4.4 times more Vitamin B1, 3 times more Vitamin B2, 2.1 times more Vitamin B3, 1.5 times more Vitamin B6, 13.5 times more Vitamin B9 and more Vitamin C than Cooked Short-grain White Rice.
- While 5 oz of Cooked Short-grain White Rice contain 3.7 times more Vitamin B5 than Raw Cassava.
- 5 ounces of Cooked Short-grain White Rice have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Cassava as well as Cooked Short-grain White Rice have insufficient amounts of Vitamin B12 and Vitamin D in five ounces.
Comparing minerals per 5 ounces for Cassava vs Cooked Short-grain White Rice:
- 5 ounces of Cassava have 1.4 times more Copper, 1.4 times more Iron, 2.6 times more Magnesium and 10.4 times more Potassium than Cooked Short-grain White Rice.
- Both Cassava and Cooked Short-grain White Rice contain similar levels of Manganese, Phosphorus and Zinc per five ounces.
- 5 ounces of Cooked Short-grain White Rice lack sufficient amounts of Magnesium and Potassium
- Both Raw Cassava as well as Cooked Short-grain White Rice lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cassava have 1.2 times more Energy and 1.3 times more Carbohydrate than Cooked Short-grain White Rice.
- While 5 oz of Cooked Short-grain White Rice contain 1.7 times more Protein than Raw Cassava.
- Both Raw Cassava as well as Cooked Short-grain White Rice provide inadequate amounts of Omega 3 and Omega 6 in five ounces.