Nutrient Comparison: Cassava VS Partially Defatted Cottonseed Flour per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Partially Defatted Cottonseed Flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Partially Defatted Cottonseed Flour:
- 100 grams of Cassava have 8.6 times more Vitamin C than Partially Defatted Cottonseed Flour.
- While 100 g of Partially Defatted Glandless Cottonseed Flour contain 22 times more Vitamin A, 24.2 times more Vitamin B1, 8.3 times more Vitamin B2, 4.8 times more Vitamin B3, 4.2 times more Vitamin B5, 8.7 times more Vitamin B6 and 8.5 times more Vitamin B9 than Raw Cassava.
- 100 grams of Cassava have insufficient amounts of Vitamin A
- Both Raw Cassava as well as Partially Defatted Glandless Cottonseed Flour have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cassava vs Partially Defatted Cottonseed Flour:
- 100 g of Partially Defatted Glandless Cottonseed Flour contain 29.9 times more Calcium, 11.8 times more Copper, 46.9 times more Iron, 34.3 times more Magnesium, 5.6 times more Manganese, 59.1 times more Phosphorus, 6.5 times more Potassium, 8 times more Selenium, 2.5 times more Sodium and 34.4 times more Zinc than Raw Cassava.
- 100 grams of Cassava lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 g of Partially Defatted Glandless Cottonseed Flour contain 2.2 times more Energy, 22.1 times more Fat, 21.5 times more Saturated Fat, 91.4 times more Omega 6, 1.7 times more Fiber and 30.1 times more Protein than Raw Cassava.
- Both Cassava and Partially Defatted Cottonseed Flour offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Cassava provide inadequate amounts of Omega 6
- Both Raw Cassava as well as Partially Defatted Glandless Cottonseed Flour provide inadequate amounts of Omega 3 in 100 grams.