Nutrient Comparison: Boiled Carrots VS Pie crust, refrigerated, regular, baked per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Carrots 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 Boiled Carrots vs Pie crust, refrigerated, regular, baked:
- 14 ounces of Boiled Carrots have 7.7 times more Vitamin B6, 20.6 times more Vitamin E and 34.3 times more Vitamin K than Pie crust, refrigerated, regular, baked.
- While 14 oz of Pie crust, refrigerated, regular, baked contain 2.1 times more Vitamin B1, 2 times more Vitamin B3, 1.3 times more Vitamin B5 and 2.3 times more Vitamin B9 than Boiled and Drained Carrots.
- Both Boiled Carrots and Pie crust, refrigerated, regular, baked provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B6, Vitamin E and Vitamin K
- Both Boiled and Drained Carrots as well as Pie crust, refrigerated, regular, baked have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Boiled Carrots vs Pie crust, refrigerated, regular, baked:
- 14 ounces of Boiled Carrots have 2.5 times more Calcium, 2.8 times more Potassium and 11.3 times more Water than Pie crust, refrigerated, regular, baked.
- While 14 oz of Pie crust, refrigerated, regular, baked contain 3 times more Copper, 3.4 times more Iron, 1.3 times more Manganese, 1.7 times more Phosphorus, 6.4 times more Selenium and 8.1 times more Sodium than Boiled and Drained Carrots.
- Both Boiled Carrots and Pie crust, refrigerated, regular, baked contain similar levels of Magnesium per 14 ounces.
- 14 ounces of Boiled Carrots lack sufficient amounts of Copper, Selenium and Zinc
- 14 ounces of Pie crust, refrigerated, regular, baked lack sufficient amounts of Calcium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Carrots have 2.1 times more Fiber than Pie crust, refrigerated, regular, baked.
- While 14 oz of Pie crust, refrigerated, regular, baked contain 14.5 times more Energy, 159.4 times more Fat, 369.6 times more Saturated Fat, 148 times more Omega 3, 39.3 times more Omega 6, 7.1 times more Carbohydrate and 4.5 times more Protein than Boiled and Drained Carrots.
- 14 ounces of Boiled Carrots provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein