Nutrient Comparison: Cassava VS Cooked Guava Sauce per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Cooked Guava Sauce to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Cooked Guava Sauce:
- 100 grams of Cassava have 3.3 times more Vitamin B1, 3.7 times more Vitamin B2, 2 times more Vitamin B3 and 5.4 times more Vitamin B9 than Cooked Guava Sauce.
- While 100 g of Cooked Guava Sauce contain 7.1 times more Vitamin C and 2.9 times more Vitamin E than Raw Cassava.
- Both Cassava and Cooked Guava Sauce provide similar amounts of Vitamin B6 per 100 grams.
- 100 grams of Cassava have insufficient amounts of Vitamin E
- 100 grams of Cooked Guava Sauce have insufficient amounts of Vitamin B2 and Vitamin B9
- Both Raw Cassava as well as Cooked Guava Sauce have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Cassava vs Cooked Guava Sauce:
- 100 grams of Cassava have 1.3 times more Copper, 1.5 times more Iron, 3 times more Magnesium, 3.6 times more Manganese, 2.5 times more Phosphorus, 1.2 times more Potassium and 2 times more Zinc than Cooked Guava Sauce.
- While 100 g of Cooked Guava Sauce contain 1.5 times more Water than Raw Cassava.
- 100 grams of Cooked Guava Sauce lack sufficient amounts of Magnesium, Phosphorus and Zinc
- Both Raw Cassava as well as Cooked Guava Sauce lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cassava have 4.4 times more Energy, 4 times more Carbohydrate and 4.3 times more Protein than Cooked Guava Sauce.
- While 100 g of Cooked Guava Sauce contain 3.5 times more Sugars and 2 times more Fiber than Raw Cassava.
- 100 grams of Cooked Guava Sauce provide inadequate amounts of Energy and Protein
- Both Raw Cassava as well as Cooked Guava Sauce provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.