Nutrient Comparison: Cassava VS Leavening agents, baking soda per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Leavening agents, baking soda to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Leavening agents, baking soda:
- 100 grams of Cassava have more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Leavening agents, baking soda.
- 100 grams of Leavening agents, baking soda have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Raw Cassava as well as Leavening agents, baking soda 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 Leavening agents, baking soda:
- 100 grams of Cassava have more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium and more Zinc than Leavening agents, baking soda.
- While 100 g of Leavening agents, baking soda contain 1954.3 times more Sodium than Raw Cassava.
- 100 grams of Leavening agents, baking soda lack sufficient amounts of Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Raw Cassava as well as Leavening agents, baking soda lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cassava have more Energy, more Carbohydrate, more Sugars, more Fiber and more Protein than Leavening agents, baking soda.
- 100 grams of Leavening agents, baking soda provide inadequate amounts of Energy, Carbohydrate, Fiber and Protein
- Both Raw Cassava as well as Leavening agents, baking soda provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.