Nutrient Comparison: Cassava VS Boiled Mung Beans per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Boiled Mung Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Boiled Mung Beans:
- 100 grams of Cassava have 1.5 times more Vitamin B3, 1.3 times more Vitamin B6 and 20.6 times more Vitamin C than Boiled Mung Beans.
- While 100 g of Boiled Mung Beans contain 1.9 times more Vitamin B1, 1.3 times more Vitamin B2, 3.8 times more Vitamin B5, 5.9 times more Vitamin B9 and 1.4 times more Vitamin K than Raw Cassava.
- 100 grams of Cassava have insufficient amounts of Vitamin K
- 100 grams of Boiled Mung Beans have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Boiled Mung Beans have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Cassava vs Boiled Mung Beans:
- 100 grams of Cassava have 1.3 times more Manganese than Boiled Mung Beans.
- While 100 g of Boiled Mung Beans contain 1.7 times more Calcium, 1.6 times more Copper, 5.2 times more Iron, 2.3 times more Magnesium, 3.7 times more Phosphorus, 3.6 times more Selenium and 2.5 times more Zinc than Raw Cassava.
- Both Cassava and Boiled Mung Beans contain similar levels of Potassium 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 1.5 times more Energy and 2 times more Carbohydrate than Boiled Mung Beans.
- While 100 g of Boiled Mung Beans contain 4.2 times more Fiber and 5.2 times more Protein than Raw Cassava.
- Both Cassava and Boiled Mung Beans offer comparable quantities of Sugars per 100 grams.
- Both Raw Cassava as well as Boiled Mung Beans provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.