Nutrient Comparison: Cassava VS Cooked Corn Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Cooked Corn Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Cooked Corn Pasta:
- 100 grams of Cassava have 1.6 times more Vitamin B1, 2.1 times more Vitamin B2, 1.5 times more Vitamin B3, 1.5 times more Vitamin B6, 4.5 times more Vitamin B9 and more Vitamin C than Cooked Corn Pasta.
- Both Cassava and Cooked Corn Pasta provide similar amounts of Vitamin B5 per 100 grams.
- 100 grams of Cooked Corn Pasta have insufficient amounts of Vitamin B2, Vitamin B9 and Vitamin C
- Both Raw Cassava as well as Cooked Corn Gluten-free Pasta have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Cassava vs Cooked Corn Pasta:
- 100 grams of Cassava have 1.6 times more Copper, 2.5 times more Manganese and 8.7 times more Potassium than Cooked Corn Pasta.
- While 100 g of Cooked Corn Gluten-free Pasta contain 1.7 times more Magnesium, 2.8 times more Phosphorus, 4 times more Selenium and 1.9 times more Zinc than Raw Cassava.
- Both Cassava and Cooked Corn Pasta contain similar levels of Iron per 100 grams.
- 100 grams of Cassava lack sufficient amounts of Selenium
- 100 grams of Cooked Corn Pasta lack sufficient amounts of Potassium
- Both Raw Cassava as well as Cooked Corn Gluten-free Pasta lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cassava have 1.3 times more Energy and 1.4 times more Carbohydrate than Cooked Corn Pasta.
- While 100 g of Cooked Corn Gluten-free Pasta contain 2.7 times more Fiber and 1.9 times more Protein than Raw Cassava.
- Both Raw Cassava as well as Cooked Corn Gluten-free Pasta provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.