Nutrient Comparison: Cassava VS Boiled Bulgur per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Boiled Bulgur to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Boiled Bulgur:
- 100 grams of Cassava have 1.5 times more Vitamin B1, 1.7 times more Vitamin B2, 1.5 times more Vitamin B9 and more Vitamin C than Boiled Bulgur.
- While 100 g of Cooked Bulgur contain 3.2 times more Vitamin B5 than Raw Cassava.
- Both Cassava and Boiled Bulgur provide similar amounts of Vitamin B3 and Vitamin B6 per 100 grams.
- 100 grams of Boiled Bulgur have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Cooked Bulgur have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Cassava vs Boiled Bulgur:
- 100 grams of Cassava have 1.3 times more Copper and 4 times more Potassium than Boiled Bulgur.
- While 100 g of Cooked Bulgur contain 3.6 times more Iron, 1.5 times more Magnesium, 1.6 times more Manganese, 1.5 times more Phosphorus, 1.7 times more Zinc and 1.3 times more Water than Raw Cassava.
- Both Raw Cassava as well as Cooked Bulgur lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cassava have 1.9 times more Energy, 2 times more Carbohydrate and 17 times more Sugars than Boiled Bulgur.
- While 100 g of Cooked Bulgur contain 2.5 times more Fiber and 2.3 times more Protein than Raw Cassava.
- Both Raw Cassava as well as Cooked Bulgur provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.