Nutrient Comparison: Cooked Frozen Carrots with Salt VS Stewed Canned Tomatoes per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots with Salt versus 14 oz of Stewed Canned Tomatoes 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 Stewed Canned Tomatoes:
- 14 ounces of Cooked Frozen Carrots with Salt have 94 times more Vitamin A, 1.5 times more Vitamin B5, 4.9 times more Vitamin B6, 2.2 times more Vitamin B9, 1.2 times more Vitamin E and 5.7 times more Vitamin K than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain 1.5 times more Vitamin B1, 1.7 times more Vitamin B3 and 3.4 times more Vitamin C than Boiled Frozen Carrots, drained with Salt.
- Both Cooked Frozen Carrots with Salt and Stewed Canned Tomatoes provide similar amounts of Vitamin B2 per 14 ounces.
- 14 ounces of Stewed Canned Tomatoes have insufficient amounts of Vitamin A, Vitamin B6 and Vitamin B9
- Both Boiled Frozen Carrots, drained with Salt as well as Stewed Canned Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Carrots with Salt vs Stewed Canned Tomatoes:
- 14 ounces of Cooked Frozen Carrots with Salt have 2.8 times more Manganese, 1.6 times more Phosphorus, 1.3 times more Sodium and 2.1 times more Zinc than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain 1.4 times more Copper and 2.5 times more Iron than Boiled Frozen Carrots, drained with Salt.
- Both Cooked Frozen Carrots with Salt and Stewed Canned Tomatoes contain similar levels of Calcium, Magnesium, Potassium and Water per 14 ounces.
- 14 ounces of Stewed Canned Tomatoes lack sufficient amounts of Zinc
- Both Boiled Frozen Carrots, drained with Salt as well as Stewed Canned Ripe Red Tomatoes lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots with Salt have 1.2 times more Carbohydrate and 3.3 times more Fiber than Stewed Canned Tomatoes.
- While 14 oz of Stewed Canned Ripe Red Tomatoes contain 6.7 times more Fructose than Boiled Frozen Carrots, drained with Salt.
- Both Cooked Frozen Carrots with Salt and Stewed Canned Tomatoes offer comparable quantities of Sugars per 14 ounces.
- Both Boiled Frozen Carrots, drained with Salt as well as Stewed Canned Ripe Red Tomatoes provide inadequate amounts of Energy, Omega 3, Omega 6 and Protein in 14 ounces.