Nutrient Comparison: Cassava VS Yeast per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Yeast to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Yeast:
- 100 grams of Cassava have 68.7 times more Vitamin C than Yeast.
- While 100 g of Baker Yeast contain 126.3 times more Vitamin B1, 83.3 times more Vitamin B2, 47.1 times more Vitamin B3, 126.2 times more Vitamin B5, 17 times more Vitamin B6, 86.7 times more Vitamin B9 and more Vitamin B12 than Raw Cassava.
- 100 grams of Cassava have insufficient amounts of Vitamin B12
- 100 grams of Yeast have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Baker Yeast have insufficient amounts of Vitamin A, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Cassava vs Yeast:
- 100 grams of Cassava have 1.2 times more Manganese than Yeast.
- While 100 g of Baker Yeast contain 1.9 times more Calcium, 4.4 times more Copper, 8 times more Iron, 2.6 times more Magnesium, 23.6 times more Phosphorus, 3.5 times more Potassium, 11.3 times more Selenium, 3.6 times more Sodium and 23.4 times more Zinc than Raw Cassava.
- 100 grams of Cassava lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cassava have more Sugars than Yeast.
- While 100 g of Baker Yeast contain 2 times more Energy, 27.2 times more Fat, 13.5 times more Saturated Fat, 14.9 times more Fiber and 29.7 times more Protein than Raw Cassava.
- Both Cassava and Yeast offer comparable quantities of Carbohydrate per 100 grams.
- Both Raw Cassava as well as Baker Yeast provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.