Nutrient Comparison: Cassava VS Cooked Soba Japanese Noodles per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Cooked Soba Japanese Noodles to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Cooked Soba Japanese Noodles:
- 100 grams of Cassava have 1.8 times more Vitamin B2, 1.7 times more Vitamin B3, 2.2 times more Vitamin B6, 3.9 times more Vitamin B9 and more Vitamin C than Cooked Soba Japanese Noodles.
- While 100 g of Cooked Soba Japanese Noodles contain 2.2 times more Vitamin B5 than Raw Cassava.
- Both Cassava and Cooked Soba Japanese Noodles provide similar amounts of Vitamin B1 per 100 grams.
- 100 grams of Cooked Soba Japanese Noodles have insufficient amounts of Vitamin B9 and Vitamin C
- Both Raw Cassava as well as Cooked Soba Japanese Noodles have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cassava vs Cooked Soba Japanese Noodles:
- 100 grams of Cassava have 12.5 times more Copper, 2.3 times more Magnesium, 7.7 times more Potassium and 2.8 times more Zinc than Cooked Soba Japanese Noodles.
- While 100 g of Cooked Soba Japanese Noodles contain 1.8 times more Iron and 4.3 times more Sodium than Raw Cassava.
- Both Cassava and Cooked Soba Japanese Noodles contain similar levels of Manganese and Phosphorus per 100 grams.
- 100 grams of Cooked Soba Japanese Noodles lack sufficient amounts of Copper, Potassium and Zinc
- Both Raw Cassava as well as Cooked Soba Japanese Noodles lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cassava have 1.6 times more Energy and 1.8 times more Carbohydrate than Cooked Soba Japanese Noodles.
- While 100 g of Cooked Soba Japanese Noodles contain 3.7 times more Protein than Raw Cassava.
- Both Raw Cassava as well as Cooked Soba Japanese Noodles provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.