Nutrient Comparison: Cooked Frozen Carrots VS Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots versus 14 oz of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots vs Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium:
- 14 ounces of Cooked Frozen Carrots have more Vitamin A, 1.8 times more Vitamin B1, 2.5 times more Vitamin B2, 3.1 times more Vitamin B3, 3.6 times more Vitamin B5, 2.6 times more Vitamin B6, more Vitamin B9, more Vitamin E and 34 times more Vitamin K than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- While 14 oz of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium contain 10.9 times more Vitamin C than Boiled and Drained Frozen Carrots.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B9, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Carrots vs Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium:
- 14 ounces of Cooked Frozen Carrots have 4.6 times more Copper, 2.1 times more Iron, 2.2 times more Phosphorus, 1.8 times more Potassium, 11.8 times more Sodium and 5 times more Zinc than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- While 14 oz of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium contain 1.4 times more Manganese than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium contain similar levels of Calcium, Magnesium and Water per 14 ounces.
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium lack sufficient amounts of Copper and Zinc
- Both Boiled and Drained Frozen Carrots as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots have 8.8 times more Omega 3 and 16.5 times more Fiber than Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium.
- While 14 oz of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium contain 1.7 times more Energy, 1.9 times more Carbohydrate, 3.5 times more Sugars and 26.3 times more Fructose than Boiled and Drained Frozen Carrots.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy
- 14 ounces of Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Grape juice, canned or bottled, unsweetened, with added ascorbic acid and calcium provide inadequate amounts of Omega 6 and Protein in 14 ounces.