Nutrient Comparison: Pie crust, standard-type, prepared from recipe, baked VS Cassava per 5 oz
Compare the macro and micronutrient content in 5 oz of Pie crust, standard-type, prepared from recipe, baked versus 5 oz of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 5 ounces of Pie crust, standard-type, prepared from recipe, baked vs Cassava:
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have 4.5 times more Vitamin B1, 5.8 times more Vitamin B2, 3.9 times more Vitamin B3, 1.7 times more Vitamin B5, 2.5 times more Vitamin B9, 1.6 times more Vitamin E and 7.8 times more Vitamin K than Cassava.
- While 5 oz of Raw Cassava contain 3.5 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, baked.
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have insufficient amounts of Vitamin B6 and Vitamin C
- 5 ounces of Cassava have insufficient amounts of Vitamin E and Vitamin K
- Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Cassava have insufficient amounts of Vitamin A and Vitamin B12 in five ounces.
Comparing minerals per 5 ounces for Pie crust, standard-type, prepared from recipe, baked vs Cassava:
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have 10.7 times more Iron, 2.5 times more Phosphorus, 30.1 times more Selenium, 38.7 times more Sodium and 1.3 times more Zinc than Cassava.
- While 5 oz of Raw Cassava contain 1.5 times more Magnesium and 4 times more Potassium than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Cassava contain similar levels of Copper and Manganese per five ounces.
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked lack sufficient amounts of Potassium
- 5 ounces of Cassava lack sufficient amounts of Selenium
- Both Pie crust, standard-type, prepared from recipe, baked as well as Raw Cassava lack sufficient amounts of Calcium in five ounces.
Comparison of macro-nutrients per 5 ounces:
- 5 ounces of Pie crust, standard-type, prepared from recipe, baked have 3.3 times more Energy, 123.6 times more Fat, 116.5 times more Saturated Fat, 32.8 times more Omega 3, 267.7 times more Omega 6, 1.2 times more Carbohydrate and 4.7 times more Protein than Cassava.
- While 5 oz of Raw Cassava contain 10 times more Sugars than Pie crust, standard-type, prepared from recipe, baked.
- Both Pie crust, standard-type, prepared from recipe, baked and Cassava offer comparable quantities of Fiber per five ounces.
- 5 ounces of Cassava provide inadequate amounts of Omega 3 and Omega 6