Nutrient Comparison: Cooked 51% Whole Wheat Pasta VS Cassava per 5 oz
Compare the macro and micronutrient content in 5 oz of Cooked 51% Whole Wheat Pasta versus 5 oz of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Cooked 51% Whole Wheat Pasta vs Cassava:
- 5 ounces of Cooked 51% Whole Wheat Pasta have 1.8 times more Vitamin B1, 2.1 times more Vitamin B2, 3.4 times more Vitamin B3 and 2.1 times more Vitamin B5 than Cassava.
- While 5 oz of Raw Cassava contain 1.4 times more Vitamin B9 than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Cassava provide similar amounts of Vitamin B6 per five ounces.
- Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina as well as Raw Cassava have insufficient amounts of Vitamin E in five ounces.
Comparing minerals per 5 ounces for Cooked 51% Whole Wheat Pasta vs Cassava:
- 5 ounces of Cooked 51% Whole Wheat Pasta have 2 times more Copper, 6.1 times more Iron, 2.1 times more Magnesium, 2.7 times more Manganese, 4.1 times more Phosphorus, 48.9 times more Selenium and 3.3 times more Zinc than Cassava.
- While 5 oz of Raw Cassava contain 3.5 times more Potassium than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- 5 ounces of Cassava lack sufficient amounts of Selenium
- Both Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina as well as Raw Cassava lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Cooked 51% Whole Wheat Pasta have 2.3 times more Omega 3, 17 times more Omega 6, 2.6 times more Fiber and 4.3 times more Protein than Cassava.
- While 5 oz of Raw Cassava contain 2 times more Sugars than Cooked Whole Grain Pasta, 51% Whole Wheat, Remaining Unenriched Semolina.
- Both Cooked 51% Whole Wheat Pasta and Cassava offer comparable quantities of Energy and Carbohydrate per five ounces.
- 5 ounces of Cassava provide inadequate amounts of Omega 3 and Omega 6