Nutrient Comparison: Cassava VS Boiled Split Peas per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Boiled Split Peas to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Boiled Split Peas:
- 100 grams of Cassava have 1.8 times more Vitamin B6 and 51.5 times more Vitamin C than Boiled Split Peas.
- While 100 g of Boiled Split Peas contain 2.2 times more Vitamin B1, 5.6 times more Vitamin B5, 2.4 times more Vitamin B9 and 2.6 times more Vitamin K than Raw Cassava.
- Both Cassava and Boiled Split Peas provide similar amounts of Vitamin B2 and Vitamin B3 per 100 grams.
- 100 grams of Cassava have insufficient amounts of Vitamin K
- 100 grams of Boiled Split Peas have insufficient amounts of Vitamin C
- Both Raw Cassava as well as Boiled Split Peas have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Cassava vs Boiled Split Peas:
- 100 g of Boiled Split Peas contain 1.8 times more Copper, 4.8 times more Iron, 1.7 times more Magnesium, 3.7 times more Phosphorus, 1.3 times more Potassium and 2.9 times more Zinc than Raw Cassava.
- Both Cassava and Boiled Split Peas contain similar levels of Manganese per 100 grams.
- Both Raw Cassava as well as Boiled Split Peas lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cassava have 1.4 times more Energy and 1.8 times more Carbohydrate than Boiled Split Peas.
- While 100 g of Boiled Split Peas contain 1.7 times more Sugars, 4.6 times more Fiber and 6.1 times more Protein than Raw Cassava.
- Both Raw Cassava as well as Boiled Split Peas provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.