Nutrient Comparison: Cassava VS Boiled Cranberry Beans per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Boiled Cranberry Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Boiled Cranberry Beans:
- 100 grams of Cassava have 1.7 times more Vitamin B3 and more Vitamin C than Boiled Cranberry Beans.
- While 100 g of Boiled Cranberry Beans contain 2.4 times more Vitamin B1, 1.4 times more Vitamin B2, 2.2 times more Vitamin B5 and 7.7 times more Vitamin B9 than Raw Cassava.
- Both Cassava and Boiled Cranberry Beans provide similar amounts of Vitamin B6 per 100 grams.
- 100 grams of Boiled Cranberry Beans have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Boiled Cranberry Beans have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cassava vs Boiled Cranberry Beans:
- 100 g of Boiled Cranberry Beans contain 3.1 times more Calcium, 2.3 times more Copper, 7.7 times more Iron, 2.4 times more Magnesium, 5 times more Phosphorus, 1.4 times more Potassium, 1.9 times more Selenium and 3.4 times more Zinc than Raw Cassava.
- Both Cassava and Boiled Cranberry Beans contain similar levels of Manganese per 100 grams.
- 100 grams of Cassava lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cassava have 1.6 times more Carbohydrate than Boiled Cranberry Beans.
- While 100 g of Boiled Cranberry Beans contain 5.4 times more Omega 3, 4.8 times more Fiber and 6.9 times more Protein than Raw Cassava.
- Both Cassava and Boiled Cranberry Beans offer comparable quantities of Energy per 100 grams.
- 100 grams of Cassava provide inadequate amounts of Omega 3
- Both Raw Cassava as well as Boiled Cranberry Beans provide inadequate amounts of Omega 6 in 100 grams.