Nutrient Comparison: Cassava VS Cooked Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Cooked Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Cooked Pasta:
- 100 grams of Cassava have 4.4 times more Vitamin B1, 2.4 times more Vitamin B2, 2.1 times more Vitamin B3, 1.8 times more Vitamin B6, 3.9 times more Vitamin B9 and more Vitamin C than Cooked Pasta.
- Both Cassava and Cooked Pasta provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Cooked Pasta have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Cassava as well as Cooked 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 Pasta:
- 100 grams of Cassava have 6.2 times more Potassium than Cooked Pasta.
- While 100 g of Cooked Pasta contain 1.9 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 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 Pasta lack sufficient amounts of Potassium
- Both Raw Cassava as well as Cooked 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 Pasta.
- While 100 g of Cooked Pasta contain 4.3 times more Protein than Raw Cassava.
- Both Cassava and Cooked Pasta offer comparable quantities of Energy and Fiber per 100 grams.
- Both Raw Cassava as well as Cooked Pasta provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.