Nutrient Comparison: Cassava VS Cooked Frozen Succotash with Salt per 100 g
Compare the macro and micronutrient content in 100 g of Cassava versus 100 g of Cooked Frozen Succotash with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cassava vs Cooked Frozen Succotash with Salt:
- 100 grams of Cassava have 3.5 times more Vitamin C than Cooked Frozen Succotash with Salt.
- While 100 g of Boiled Frozen Succotash, drained with Salt contain 1.4 times more Vitamin B2, 1.5 times more Vitamin B3, 2.2 times more Vitamin B5 and 1.4 times more Vitamin K than Raw Cassava.
- Both Cassava and Cooked Frozen Succotash with Salt provide similar amounts of Vitamin B1, Vitamin B6 and Vitamin B9 per 100 grams.
- 100 grams of Cassava have insufficient amounts of Vitamin K
- Both Raw Cassava as well as Boiled Frozen Succotash, drained with Salt have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Cassava vs Cooked Frozen Succotash with Salt:
- 100 grams of Cassava have 1.7 times more Copper and 1.4 times more Manganese than Cooked Frozen Succotash with Salt.
- While 100 g of Boiled Frozen Succotash, drained with Salt contain 3.3 times more Iron, 2.6 times more Phosphorus, 20.1 times more Sodium and 1.3 times more Zinc than Raw Cassava.
- Both Cassava and Cooked Frozen Succotash with Salt contain similar levels of Magnesium and Potassium per 100 grams.
- Both Raw Cassava as well as Boiled Frozen Succotash, drained with Salt lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cassava have 1.7 times more Energy and 1.9 times more Carbohydrate than Cooked Frozen Succotash with Salt.
- While 100 g of Boiled Frozen Succotash, drained with Salt contain 3.9 times more Omega 3, 11.3 times more Omega 6, 1.3 times more Sugars, 2.3 times more Fiber and 3.2 times more Protein than Raw Cassava.
- 100 grams of Cassava provide inadequate amounts of Omega 3 and Omega 6