Leavening agents, baking powder, low-sodium have 2.6 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 Leavening agents, baking powder, low-sodium?
Cooked Frozen Carrots VS Leavening Agents, Baking Powder, Low-sodium Nutrients Per 100 Kcal
Discover which food has more nutrients per 100 calories - Cooked Frozen Carrots or Leavening agents, baking powder, low-sodium?
Lets compare vitamin content per 100 calories of Cooked Frozen Carrots vs Leavening agents, baking powder, low-sodium:
100 calories of Cooked Frozen Carrots have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9, more Vitamin C, more Vitamin E and more Vitamin K than Leavening agents, baking powder, low-sodium.
100 calories of Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
Both Boiled and Drained Frozen Carrots as well as Leavening agents, baking powder, low-sodium have insufficient amounts of Vitamin B12 and Vitamin D in 100 calories.
Comparing minerals per 100 calories for Cooked Frozen Carrots vs Leavening agents, baking powder, low-sodium:
100 calories of Cooked Frozen Carrots have 11.3 times more Copper, 7.9 times more Selenium, 1.7 times more Sodium, 1.3 times more Zinc and 38.2 times more Water than Leavening agents, baking powder, low-sodium.
While 100 kcal of Leavening agents, baking powder, low-sodium contain 47.2 times more Calcium, 5.9 times more Iron, 84.5 times more Phosphorus and 20.1 times more Potassium than Boiled and Drained Frozen Carrots.
Both Cooked Frozen Carrots and Leavening agents, baking powder, low-sodium contain similar levels of Magnesium and Manganese per 100 calories.
100 calories of Leavening agents, baking powder, low-sodium lack sufficient amounts of Selenium
Comparison of macro-nutrients per 100 calories:
100 calories of Cooked Frozen Carrots have 4 times more Omega 3, 8.4 times more Omega 6, more Sugars, 3.9 times more Fiber and 15.2 times more Protein than Leavening agents, baking powder, low-sodium.
While 100 kcal of Leavening agents, baking powder, low-sodium contain 2.3 times more Carbohydrate than Boiled and Drained Frozen Carrots.
Both Cooked Frozen Carrots and Leavening agents, baking powder, low-sodium offer comparable quantities of Energy per 100 calories.
100 calories of Leavening agents, baking powder, low-sodium provide inadequate amounts of Omega 3, Omega 6 and Protein