Nutrient Comparison: Cooked Frozen Carrots with Salt VS Valencia Oranges per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots with Salt versus 14 oz of Valencia Oranges to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots with Salt vs Valencia Oranges:
- 14 ounces of Cooked Frozen Carrots with Salt have 70.5 times more Vitamin A, 1.5 times more Vitamin B3 and 1.3 times more Vitamin B6 than Valencia Oranges.
- While 14 oz of Raw Valencia Oranges contain 2.9 times more Vitamin B1, 1.4 times more Vitamin B5, 3.5 times more Vitamin B9 and 21.1 times more Vitamin C than Boiled Frozen Carrots, drained with Salt.
- Both Cooked Frozen Carrots with Salt and Valencia Oranges provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Valencia Oranges have insufficient amounts of Vitamin A and Vitamin B3
- Both Boiled Frozen Carrots, drained with Salt as well as Raw Valencia Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Carrots with Salt vs Valencia Oranges:
- 14 ounces of Cooked Frozen Carrots with Salt have 2.2 times more Copper, 5.9 times more Iron, 7.3 times more Manganese, 1.8 times more Phosphorus, more Sodium and 5.8 times more Zinc than Valencia Oranges.
- Both Cooked Frozen Carrots with Salt and Valencia Oranges contain similar levels of Calcium, Magnesium, Potassium and Water per 14 ounces.
- 14 ounces of Valencia Oranges lack sufficient amounts of Iron, Manganese and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots with Salt have 1.3 times more Fiber than Valencia Oranges.
- While 14 oz of Raw Valencia Oranges contain 1.5 times more Carbohydrate than Boiled Frozen Carrots, drained with Salt.
- Both Boiled Frozen Carrots, drained with Salt as well as Raw Valencia Oranges provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.