Nutrient Comparison: Boiled Butterbur VS Cassava per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Butterbur versus 100 g of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled Butterbur vs Cassava:
- 100 g of Raw Cassava contain 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 and Drained Butterbur.
- Both Boiled Butterbur and Cassava provide similar amounts of Vitamin C per 100 grams.
- 100 grams of Boiled Butterbur have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Boiled and Drained Butterbur as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Boiled Butterbur vs Cassava:
- 100 grams of Boiled Butterbur have 3.7 times more Calcium, 1.3 times more Potassium and 1.6 times more Water than Cassava.
- While 100 g of Raw Cassava contain 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 and Drained Butterbur.
- 100 grams of Boiled Butterbur lack sufficient amounts of Iron, Magnesium, Phosphorus and Zinc
- 100 grams of Cassava lack sufficient amounts of Calcium
- Both Boiled and Drained Butterbur as well as Raw Cassava lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Raw Cassava contain 20 times more Energy, 17.6 times more Carbohydrate and 5.9 times more Protein than Boiled and Drained Butterbur.
- 100 grams of Boiled Butterbur provide inadequate amounts of Energy, Carbohydrate and Protein