Nutrient Comparison: Cassava VS Cooked Enriched Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Cooked Enriched Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Cooked Enriched Pasta:
- 100 grams of Cassava have 1.8 times more Vitamin B6 and more Vitamin C than Cooked Enriched Pasta.
- While 100 g of Cooked Enriched Pasta contain 3.1 times more Vitamin B1, 2.8 times more Vitamin B2, 2 times more Vitamin B3 and 2.7 times more Vitamin B9 than Raw Cassava.
- Both Cassava and Cooked Enriched Pasta provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Cooked Enriched Pasta have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Cooked Enriched Pasta 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 Cooked Enriched Pasta:
- 100 grams of Cassava have 6.2 times more Potassium than Cooked Enriched Pasta.
- While 100 g of Cooked Enriched Pasta contain 4.7 times more Iron, 2.1 times more Phosphorus, 37.7 times more Selenium and 1.5 times more Zinc than Raw Cassava.
- Both Cassava and Cooked Enriched Pasta contain similar levels of Copper, Magnesium and Manganese per 100 grams.
- 100 grams of Cassava lack sufficient amounts of Selenium
- 100 grams of Cooked Enriched Pasta lack sufficient amounts of Potassium
- Both Raw Cassava as well as Cooked Enriched Pasta lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cassava have 1.2 times more Carbohydrate and 3 times more Sugars than Cooked Enriched Pasta.
- While 100 g of Cooked Enriched Pasta contain 4.3 times more Protein than Raw Cassava.
- Both Cassava and Cooked Enriched Pasta offer comparable quantities of Energy and Fiber per 100 grams.
- Both Raw Cassava as well as Cooked Enriched Pasta provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.