Nutrient Comparison: Boiled Mung Beans VS Cassava per 100 g
Compare the macro and micronutrient content in 100 g of Boiled Mung Beans versus 100 g of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Boiled Mung Beans vs Cassava:
- 100 grams of Boiled Mung Beans have 1.9 times more Vitamin B1, 1.3 times more Vitamin B2, 3.8 times more Vitamin B5, 5.9 times more Vitamin B9 and 1.4 times more Vitamin K than Cassava.
- While 100 g of Raw Cassava contain 1.5 times more Vitamin B3, 1.3 times more Vitamin B6 and 20.6 times more Vitamin C than Boiled Mung Beans.
- 100 grams of Boiled Mung Beans have insufficient amounts of Vitamin C
- 100 grams of Cassava have insufficient amounts of Vitamin K
- Both Boiled Mung Beans as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin E in 100 grams.
Comparing minerals per 100 grams for Boiled Mung Beans vs Cassava:
- 100 grams of Boiled Mung Beans have 1.7 times more Calcium, 1.6 times more Copper, 5.2 times more Iron, 2.3 times more Magnesium, 3.7 times more Phosphorus, 3.6 times more Selenium and 2.5 times more Zinc than Cassava.
- While 100 g of Raw Cassava contain 1.3 times more Manganese than Boiled Mung Beans.
- Both Boiled Mung Beans and Cassava contain similar levels of Potassium per 100 grams.
- 100 grams of Cassava lack sufficient amounts of Calcium and Selenium
Comparison of macro-nutrients per 100 grams:
- 100 grams of Boiled Mung Beans have 4.2 times more Fiber and 5.2 times more Protein than Cassava.
- While 100 g of Raw Cassava contain 1.5 times more Energy and 2 times more Carbohydrate than Boiled Mung Beans.
- Both Boiled Mung Beans and Cassava offer comparable quantities of Sugars per 100 grams.
- Both Boiled Mung Beans as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.