Nutrient Comparison: Cassava VS Boiled Catjang Cowpeas with Salt per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Boiled Catjang Cowpeas with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Boiled Catjang Cowpeas with Salt:
- 100 grams of Cassava have 51.5 times more Vitamin C than Boiled Catjang Cowpeas with Salt.
- While 100 g of Boiled Catjang Cowpeas with Salt contain 1.9 times more Vitamin B1, 3.6 times more Vitamin B5 and 5.3 times more Vitamin B9 than Raw Cassava.
- Both Cassava and Boiled Catjang Cowpeas with Salt provide similar amounts of Vitamin B2, Vitamin B3 and Vitamin B6 per 100 grams.
- 100 grams of Boiled Catjang Cowpeas with Salt have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Boiled Catjang Cowpeas with Salt have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cassava vs Boiled Catjang Cowpeas with Salt:
- 100 g of Boiled Catjang Cowpeas with Salt contain 1.6 times more Calcium, 2.7 times more Copper, 11.3 times more Iron, 4.6 times more Magnesium, 5.3 times more Phosphorus, 1.4 times more Potassium, 3.6 times more Selenium, 18.2 times more Sodium and 5.5 times more Zinc than Raw Cassava.
- Both Cassava and Boiled Catjang Cowpeas with Salt 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 1.4 times more Energy and 1.9 times more Carbohydrate than Boiled Catjang Cowpeas with Salt.
- While 100 g of Boiled Catjang Cowpeas with Salt contain 6.5 times more Omega 3, 2 times more Fiber and 6 times more Protein than Raw Cassava.
- 100 grams of Cassava provide inadequate amounts of Omega 3
- Both Raw Cassava as well as Boiled Catjang Cowpeas with Salt provide inadequate amounts of Omega 6 in 100 grams.