Nutrient Comparison: Cassava VS Cooked Homemade Pasta per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Cooked Homemade Pasta to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Cooked Homemade Pasta:
- 100 grams of Cassava have 3.1 times more Vitamin B6 and more Vitamin C than Cooked Homemade Pasta.
- While 100 g of Cooked Homemade Pasta Made Without Egg contain 2.1 times more Vitamin B1, 3.1 times more Vitamin B2, 1.6 times more Vitamin B3, 1.4 times more Vitamin B5 and 1.6 times more Vitamin B9 than Raw Cassava.
- 100 grams of Cooked Homemade Pasta have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Cooked Homemade Pasta Made Without Egg have insufficient amounts of Vitamin A and Vitamin B12 in 100 grams.
Comparing minerals per 100 grams for Cassava vs Cooked Homemade Pasta:
- 100 grams of Cassava have 1.7 times more Copper, 1.5 times more Magnesium, 2 times more Manganese and 14.3 times more Potassium than Cooked Homemade Pasta.
- While 100 g of Cooked Homemade Pasta Made Without Egg contain 4.2 times more Iron, 1.5 times more Phosphorus and 5.3 times more Sodium than Raw Cassava.
- Both Cassava and Cooked Homemade Pasta contain similar levels of Zinc per 100 grams.
- 100 grams of Cooked Homemade Pasta lack sufficient amounts of Potassium
- Both Raw Cassava as well as Cooked Homemade Pasta Made Without Egg 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 1.5 times more Carbohydrate than Cooked Homemade Pasta.
- While 100 g of Cooked Homemade Pasta Made Without Egg contain 3.2 times more Omega 3, 14.2 times more Omega 6 and 3.2 times more Protein than Raw Cassava.
- 100 grams of Cassava provide inadequate amounts of Omega 3 and Omega 6