Nutrient Comparison: Cooked Frozen Carrots VS Juice, apple, grape and pear blend, 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 Juice, apple, grape and pear blend, 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 Juice, apple, grape and pear blend, with added ascorbic acid and calcium:
- 14 ounces of Cooked Frozen Carrots have more Vitamin A, 6 times more Vitamin B1, 2.5 times more Vitamin B2, 4.4 times more Vitamin B3, 5.8 times more Vitamin B5, 4.7 times more Vitamin B6, more Vitamin B9, 101 times more Vitamin E and more Vitamin K than Juice, apple, grape and pear blend, with added ascorbic acid and calcium.
- While 14 oz of Juice, apple, grape and pear blend, with added ascorbic acid and calcium contain 22 times more Vitamin C than Boiled and Drained Frozen Carrots.
- 14 ounces of Juice, apple, grape and pear blend, with added ascorbic acid and calcium have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Juice, apple, grape and pear blend, 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 Juice, apple, grape and pear blend, with added ascorbic acid and calcium:
- 14 ounces of Cooked Frozen Carrots have 6.3 times more Copper, 3.8 times more Iron, 1.8 times more Magnesium, 1.9 times more Manganese, 2.8 times more Phosphorus, 2.2 times more Potassium, 11.8 times more Sodium and 5.8 times more Zinc than Juice, apple, grape and pear blend, with added ascorbic acid and calcium.
- While 14 oz of Juice, apple, grape and pear blend, with added ascorbic acid and calcium contain 2.1 times more Calcium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Juice, apple, grape and pear blend, with added ascorbic acid and calcium contain similar levels of Water per 14 ounces.
- 14 ounces of Juice, apple, grape and pear blend, with added ascorbic acid and calcium lack sufficient amounts of Copper, Iron, Magnesium, Phosphorus and Zinc
- Both Boiled and Drained Frozen Carrots as well as Juice, apple, grape and pear blend, 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 6.3 times more Omega 3 and 16.5 times more Fiber than Juice, apple, grape and pear blend, with added ascorbic acid and calcium.
- While 14 oz of Juice, apple, grape and pear blend, with added ascorbic acid and calcium contain 1.7 times more Carbohydrate, 2.4 times more Sugars and 21 times more Fructose than Boiled and Drained Frozen Carrots.
- 14 ounces of Juice, apple, grape and pear blend, with added ascorbic acid and calcium provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Juice, apple, grape and pear blend, with added ascorbic acid and calcium provide inadequate amounts of Energy, Omega 6 and Protein in 14 ounces.