Nutrient Comparison: Leavening agents, baking powder, low-sodium VS Cassava per 100 g
Compare the macro and micronutrient content in 100 g of Leavening agents, baking powder, low-sodium versus 100 g of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Leavening agents, baking powder, low-sodium vs Cassava:
- 100 g of Raw Cassava contain more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Leavening agents, baking powder, low-sodium.
- 100 grams of Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Leavening agents, baking powder, low-sodium as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D, Vitamin E and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Leavening agents, baking powder, low-sodium vs Cassava:
- 100 grams of Leavening agents, baking powder, low-sodium have 270.8 times more Calcium, 30.3 times more Iron, 1.4 times more Magnesium, 254.4 times more Phosphorus, 37.3 times more Potassium, 6.4 times more Sodium and 2.1 times more Zinc than Cassava.
- While 100 g of Raw Cassava contain 5.3 times more Copper than Leavening agents, baking powder, low-sodium.
- Both Leavening agents, baking powder, low-sodium and Cassava contain similar levels of Manganese per 100 grams.
- 100 grams of Cassava lack sufficient amounts of Calcium
- Both Leavening agents, baking powder, low-sodium as well as Raw Cassava lack sufficient amounts of Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Leavening agents, baking powder, low-sodium have 1.2 times more Carbohydrate and 1.2 times more Fiber than Cassava.
- While 100 g of Raw Cassava contain 1.6 times more Energy, more Sugars and 13.6 times more Protein than Leavening agents, baking powder, low-sodium.
- 100 grams of Leavening agents, baking powder, low-sodium provide inadequate amounts of Protein
- Both Leavening agents, baking powder, low-sodium as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.