Nutrient Comparison: Canned Carrots with Salt VS Pie crust, standard-type, frozen, ready-to-bake, unenriched per 14 oz
Compare the macro and micronutrient content in 14 oz of Canned Carrots with Salt versus 14 oz of Pie crust, standard-type, frozen, ready-to-bake, unenriched 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, standard-type, frozen, ready-to-bake, unenriched:
- 14 ounces of Canned Carrots with Salt have more Vitamin A, 3 times more Vitamin B2, 1.6 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 14 oz of Pie crust, standard-type, frozen, ready-to-bake, unenriched contain 2.8 times more Vitamin B1 and 1.7 times more Vitamin B5 than Drained Canned Carrots with Salt.
- Both Canned Carrots with Salt and Pie crust, standard-type, frozen, ready-to-bake, unenriched provide similar amounts of Vitamin B3 and Vitamin B9 per 14 ounces.
- 14 ounces of Canned Carrots with Salt have insufficient amounts of Vitamin B1
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin A, Vitamin B2 and Vitamin C
- Both Drained Canned Carrots with Salt as well as Pie crust, standard-type, frozen, ready-to-bake, unenriched have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Canned Carrots with Salt vs Pie crust, standard-type, frozen, ready-to-bake, unenriched:
- 14 ounces of Canned Carrots with Salt have 1.4 times more Calcium, 1.5 times more Copper, 1.7 times more Iron, 1.8 times more Potassium and 4.4 times more Water than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 14 oz of Pie crust, standard-type, frozen, ready-to-bake, unenriched contain 2 times more Magnesium, 2.2 times more Phosphorus and 2.4 times more Sodium than Drained Canned Carrots with Salt.
- Both Canned Carrots with Salt and Pie crust, standard-type, frozen, ready-to-bake, unenriched contain similar levels of Manganese and Zinc per 14 ounces.
- 14 ounces of Canned Carrots with Salt lack sufficient amounts of Magnesium
- 14 ounces of Pie crust, standard-type, frozen, ready-to-bake, unenriched lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Canned Carrots with Salt have 1.7 times more Fiber than Pie crust, standard-type, frozen, ready-to-bake, unenriched.
- While 14 oz of Pie crust, standard-type, frozen, ready-to-bake, unenriched contain 18.3 times more Energy, 153.7 times more Fat, 121 times more Saturated Fat, 69 times more Omega 3, 129.3 times more Omega 6, 8 times more Carbohydrate and 6.1 times more Protein than Drained Canned Carrots with Salt.
- 14 ounces of Canned Carrots with Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein