Nutrient Comparison: Boiled Carrots VS Cooked Chopped Frozen Red Sweet Peppers per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Carrots versus 14 oz of Cooked Chopped Frozen Red Sweet Peppers to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Carrots vs Cooked Chopped Frozen Red Sweet Peppers:
- 14 ounces of Boiled Carrots have 8.9 times more Vitamin A, 1.3 times more Vitamin B1, 1.4 times more Vitamin B2, 10.1 times more Vitamin B5, 1.4 times more Vitamin B6, 1.4 times more Vitamin B9 and 4 times more Vitamin K than Cooked Chopped Frozen Red Sweet Peppers.
- While 14 oz of Boiled Chopped Frozen Red Sweet Peppers contain 1.7 times more Vitamin B3 and 11.4 times more Vitamin C than Boiled and Drained Carrots.
- Both Boiled Carrots and Cooked Chopped Frozen Red Sweet Peppers provide similar amounts of Vitamin E per 14 ounces.
- 14 ounces of Cooked Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B5
- Both Boiled and Drained Carrots as well as Boiled Chopped Frozen Red Sweet Peppers have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Carrots vs Cooked Chopped Frozen Red Sweet Peppers:
- 14 ounces of Boiled Carrots have 3.8 times more Calcium, 1.4 times more Magnesium, 1.6 times more Manganese, 2.3 times more Phosphorus, 3.3 times more Potassium and 14.5 times more Sodium than Cooked Chopped Frozen Red Sweet Peppers.
- While 14 oz of Boiled Chopped Frozen Red Sweet Peppers contain 2.6 times more Copper and 1.5 times more Iron than Boiled and Drained Carrots.
- Both Boiled Carrots and Cooked Chopped Frozen Red Sweet Peppers contain similar levels of Water per 14 ounces.
- 14 ounces of Boiled Carrots lack sufficient amounts of Copper
- 14 ounces of Cooked Chopped Frozen Red Sweet Peppers lack sufficient amounts of Calcium, Magnesium and Phosphorus
- Both Boiled and Drained Carrots as well as Boiled Chopped Frozen Red Sweet Peppers lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Carrots have 2.5 times more Carbohydrate, 1.2 times more Sugars and 3.8 times more Fiber than Cooked Chopped Frozen Red Sweet Peppers.
- Both Boiled and Drained Carrots as well as Boiled Chopped Frozen Red Sweet Peppers provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.