Nutrient Comparison: Boiled Carrots VS Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid per 14 oz
Compare the macro and micronutrient content in 14 oz of Boiled Carrots versus 14 oz of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Boiled Carrots vs Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid:
- 14 ounces of Boiled Carrots have more Vitamin A, 2.1 times more Vitamin B2, 3.2 times more Vitamin B3, 4.1 times more Vitamin B5, 1.5 times more Vitamin B6, 51.5 times more Vitamin E and 45.7 times more Vitamin K than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
- While 14 oz of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contain 1.3 times more Vitamin B9 and 2.8 times more Vitamin C than Boiled and Drained Carrots.
- Both Boiled Carrots and Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid provide similar amounts of Vitamin B1 per 14 ounces.
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin E and Vitamin K
- Both Boiled and Drained Carrots as well as Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Boiled Carrots vs Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid:
- 14 ounces of Boiled Carrots have 2.3 times more Calcium, 3.8 times more Phosphorus, 1.8 times more Potassium and 29 times more Sodium than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
- While 14 oz of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contain 4.1 times more Copper and 3.3 times more Manganese than Boiled and Drained Carrots.
- Both Boiled Carrots and Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contain similar levels of Iron, Magnesium and Water per 14 ounces.
- 14 ounces of Boiled Carrots lack sufficient amounts of Copper
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid lack sufficient amounts of Calcium and Phosphorus
- Both Boiled and Drained Carrots as well as Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid lack sufficient amounts of Selenium and Zinc in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Boiled Carrots have 15 times more Fiber than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
- While 14 oz of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contain 1.6 times more Carbohydrate, 2.9 times more Sugars and 10.6 times more Fructose than Boiled and Drained Carrots.
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid provide inadequate amounts of Fiber
- Both Boiled and Drained Carrots as well as Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.