Nutrient Comparison: Canned Carrots with Liquids and Salt VS Pie crust, refrigerated, regular, baked per 14 oz
Compare the macro and micronutrient content in 14 oz of Canned Carrots with Liquids and 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 Liquids and Salt vs Pie crust, refrigerated, regular, baked:
- 14 ounces of Canned Carrots with Liquids and Salt have 5.6 times more Vitamin B6, 14.6 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 7.4 times more Vitamin B1, 1.4 times more Vitamin B2, 3.1 times more Vitamin B3, 2.1 times more Vitamin B5 and 4 times more Vitamin B9 than Canned Carrots Solids and Liquids with Salt.
- 14 ounces of Canned Carrots with Liquids and 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 Canned Carrots Solids and Liquids 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 Liquids and Salt vs Pie crust, refrigerated, regular, baked:
- 14 ounces of Canned Carrots with Liquids and Salt have 2.6 times more Calcium, 2 times more Copper, 2.2 times more Manganese, 2.1 times more Potassium, 1.3 times more Zinc and 11.7 times more Water than Pie crust, refrigerated, regular, baked.
- While 14 oz of Pie crust, refrigerated, regular, baked contain 2.2 times more Iron, 2.6 times more Phosphorus, 11.3 times more Selenium and 2 times more Sodium than Canned Carrots Solids and Liquids with Salt.
- Both Canned Carrots with Liquids and Salt and Pie crust, refrigerated, regular, baked contain similar levels of Magnesium per 14 ounces.
- 14 ounces of Canned Carrots with Liquids and Salt lack sufficient amounts of Selenium
- 14 ounces of Pie crust, refrigerated, regular, baked lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Canned Carrots with Liquids and Salt have 1.3 times more Fiber than Pie crust, refrigerated, regular, baked.
- While 14 oz of Pie crust, refrigerated, regular, baked contain 22 times more Energy, 204.9 times more Fat, 443.5 times more Saturated Fat, 18.5 times more Omega 3, 61.1 times more Omega 6, 10.9 times more Carbohydrate and 5.9 times more Protein than Canned Carrots Solids and Liquids with Salt.
- 14 ounces of Canned Carrots with Liquids and Salt provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein