Nutrient Comparison: Cooked Whole-wheat Pasta VS Cassava per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Whole-wheat Pasta versus 100 g of Cassava to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Whole-wheat Pasta vs Cassava:
- 100 grams of Cooked Whole-wheat Pasta have 1.8 times more Vitamin B1, 2.1 times more Vitamin B2, 3.7 times more Vitamin B3 and 2.5 times more Vitamin B5 than Cassava.
- While 100 g of Raw Cassava contain 1.3 times more Vitamin B9 and more Vitamin C than Cooked Whole-wheat Pasta.
- Both Cooked Whole-wheat Pasta and Cassava provide similar amounts of Vitamin B6 per 100 grams.
- 100 grams of Cooked Whole-wheat Pasta have insufficient amounts of Vitamin C
- Both Cooked Whole-wheat Pasta 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 Cooked Whole-wheat Pasta vs Cassava:
- 100 grams of Cooked Whole-wheat Pasta have 2.3 times more Copper, 6.4 times more Iron, 2.6 times more Magnesium, 3.4 times more Manganese, 4.7 times more Phosphorus, 51.9 times more Selenium and 3.9 times more Zinc than Cassava.
- While 100 g of Raw Cassava contain 2.8 times more Potassium than Cooked Whole-wheat Pasta.
- 100 grams of Cassava lack sufficient amounts of Selenium
- Both Cooked Whole-wheat Pasta as well as Raw Cassava lack sufficient amounts of Calcium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Whole-wheat Pasta have 2.1 times more Omega 3, 16.8 times more Omega 6, 2.2 times more Fiber and 4.4 times more Protein than Cassava.
- While 100 g of Raw Cassava contain 1.3 times more Carbohydrate and 2.3 times more Sugars than Cooked Whole-wheat Pasta.
- Both Cooked Whole-wheat Pasta and Cassava offer comparable quantities of Energy per 100 grams.
- 100 grams of Cassava provide inadequate amounts of Omega 3 and Omega 6