Nutrient Comparison: Cooked Taro with Salt VS Cassava per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Taro with Salt 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 Taro with Salt vs Cassava:
- 100 grams of Cooked Taro with Salt have 1.2 times more Vitamin B1, 3.1 times more Vitamin B5, 3.8 times more Vitamin B6 and 15.4 times more Vitamin E than Cassava.
- While 100 g of Raw Cassava contain 1.7 times more Vitamin B2, 1.7 times more Vitamin B3, 1.4 times more Vitamin B9 and 4.1 times more Vitamin C than Cooked Taro with Salt.
- 100 grams of Cassava have insufficient amounts of Vitamin E
- Both Cooked Taro with Salt as well as Raw Cassava have insufficient amounts of Vitamin A, Vitamin B12, Vitamin D and Vitamin K in 100 grams.
Comparing minerals per 100 grams for Cooked Taro with Salt vs Cassava:
- 100 grams of Cooked Taro with Salt have 2 times more Copper, 2.7 times more Iron, 1.4 times more Magnesium, 2.8 times more Phosphorus, 1.8 times more Potassium and 17.9 times more Sodium than Cassava.
- While 100 g of Raw Cassava contain 1.3 times more Zinc than Cooked Taro with Salt.
- Both Cooked Taro with Salt and Cassava contain similar levels of Manganese per 100 grams.
- Both Cooked Taro with Salt as well as Raw Cassava lack sufficient amounts of Calcium and Selenium in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 grams of Cooked Taro with Salt have 2.8 times more Fiber than Cassava.
- While 100 g of Raw Cassava contain 3.5 times more Sugars and 2.6 times more Protein than Cooked Taro with Salt.
- Both Cooked Taro with Salt and Cassava offer comparable quantities of Energy and Carbohydrate per 100 grams.
- 100 grams of Cooked Taro with Salt provide inadequate amounts of Protein
- Both Cooked Taro with Salt as well as Raw Cassava provide inadequate amounts of Omega 3 and Omega 6 in 100 grams.