Low Sodium Sweet Cucumber Pickles have 3.3 times more energy per unit of mass than Boiled and Drained Frozen Carrots, which is average in comparison to other foods. Cooked Frozen Carrots having low energy density.
Discover which food has more nutrients per 100 calories - Cooked Frozen Carrots or Low Sodium Sweet Cucumber Pickles?
Cooked Frozen Carrots VS Low Sodium Sweet Cucumber Pickles Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Cooked Frozen Carrots or Low Sodium Sweet Cucumber Pickles?
Lets compare vitamin content per 100 calories of Cooked Frozen Carrots vs Low Sodium Sweet Cucumber Pickles:
100 calories of Cooked Frozen Carrots have 49.8 times more Vitamin A, 11 times more Vitamin B1, 3.8 times more Vitamin B2, 7.9 times more Vitamin B3, 4.8 times more Vitamin B5, 18.5 times more Vitamin B6, 36.3 times more Vitamin B9, 6.3 times more Vitamin C and 6.3 times more Vitamin E than Low Sodium Sweet Cucumber Pickles.
While 100 kcal of Low Sodium Sweet Cucumber Pickles contain 1.7 times more Vitamin K than Boiled and Drained Frozen Carrots.
100 calories of Low Sodium Sweet Cucumber Pickles have insufficient amounts of Vitamin B1, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
Both Boiled and Drained Frozen Carrots as well as Low Sodium Sweet Cucumber Pickles have insufficient amounts of Vitamin B12 and Vitamin D in 100 calories.
Comparing minerals per 100 calories for Cooked Frozen Carrots vs Low Sodium Sweet Cucumber Pickles:
100 calories of Cooked Frozen Carrots have 28.9 times more Calcium, 2.6 times more Copper, 3 times more Iron, 9.1 times more Magnesium, 36.7 times more Manganese, 8.5 times more Phosphorus, 19.8 times more Potassium, more Selenium, 10.8 times more Sodium, 14.4 times more Zinc and 4.6 times more Water than Low Sodium Sweet Cucumber Pickles.
100 calories of Low Sodium Sweet Cucumber Pickles lack sufficient amounts of Calcium, Magnesium, Manganese, Phosphorus, Potassium, Selenium and Zinc
Comparison of macro-nutrients per 100 calories:
100 calories of Cooked Frozen Carrots have 2.4 times more Omega 3, 20.7 times more Omega 6, 9.9 times more Fiber and 5.2 times more Protein than Low Sodium Sweet Cucumber Pickles.
While 100 kcal of Low Sodium Sweet Cucumber Pickles contain 1.3 times more Carbohydrate and 2 times more Sugars than Boiled and Drained Frozen Carrots.
Both Cooked Frozen Carrots and Low Sodium Sweet Cucumber Pickles offer comparable quantities of Energy per 100 calories.
100 calories of Low Sodium Sweet Cucumber Pickles provide inadequate amounts of Omega 6 and Protein