Nutrient Comparison: Canned Carrots with Salt VS Pie crust, refrigerated, regular, baked per 14 oz
Compare the macro and micronutrient content in 14 oz of Canned Carrots with Salt versus 14 oz of Pie crust, refrigerated, regular, baked to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Canned Carrots with Salt vs Pie crust, refrigerated, regular, baked:
- 14 ounces of Canned Carrots with Salt have 5.6 times more Vitamin B6, 14.8 times more Vitamin E and 24.5 times more Vitamin K than Pie crust, refrigerated, regular, baked.
- While 14 oz of Pie crust, refrigerated, regular, baked contain 7.8 times more Vitamin B1, 2.3 times more Vitamin B3, 2.2 times more Vitamin B5 and 3.6 times more Vitamin B9 than Drained Canned Carrots with Salt.
- Both Canned Carrots with Salt and Pie crust, refrigerated, regular, baked provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Canned Carrots with Salt have insufficient amounts of Vitamin B1
- 14 ounces of Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B6, Vitamin E and Vitamin K
- Both Drained Canned Carrots with Salt as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Canned Carrots with Salt vs Pie crust, refrigerated, regular, baked:
- 14 ounces of Canned Carrots with Salt have 2.1 times more Calcium, 2 times more Copper, 2.2 times more Manganese, 2.2 times more Potassium and 11.7 times more Water than Pie crust, refrigerated, regular, baked.
- While 14 oz of Pie crust, refrigerated, regular, baked contain 1.8 times more Iron, 2.2 times more Phosphorus, 11.3 times more Selenium and 2 times more Sodium than Drained Canned Carrots with Salt.
- 14 ounces of Canned Carrots with Salt lack sufficient amounts of Magnesium and Selenium
- 14 ounces of Pie crust, refrigerated, regular, baked lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 oz of Pie crust, refrigerated, regular, baked contain 20.2 times more Energy, 151 times more Fat, 308 times more Saturated Fat, 13.5 times more Omega 3, 43.3 times more Omega 6, 10.6 times more Carbohydrate and 5.3 times more Protein than Drained Canned Carrots with Salt.
- Both Canned Carrots with Salt and Pie crust, refrigerated, regular, baked offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Canned Carrots with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein