Nutrient Comparison: Cooked Frozen Carrots VS Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots versus 14 oz of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 14 ounces of Cooked Frozen Carrots have more Vitamin A, more Vitamin B1, more Vitamin B2, more Vitamin B3, more Vitamin B5, more Vitamin B6, more Vitamin B9 and more Vitamin C than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- While 14 oz of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 16.9 times more Vitamin E and 9 times more Vitamin K than Boiled and Drained Frozen Carrots.
- 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying have insufficient amounts of Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9 and Vitamin C
- Both Boiled and Drained Frozen Carrots as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying have insufficient amounts of Vitamin B12 in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Carrots vs Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying:
- 14 ounces of Cooked Frozen Carrots have more Calcium, more Copper, more Iron, more Magnesium, more Manganese, more Phosphorus, more Potassium, more Sodium, more Zinc and more Water than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
- Both Boiled and Drained Frozen Carrots as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots have more Carbohydrate, more Sugars and more Fiber than Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying.
- While 14 oz of Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying contain 23.9 times more Energy, 147.1 times more Fat, 63.5 times more Saturated Fat, 145.4 times more Omega 3 and 62 times more Omega 6 than Boiled and Drained Frozen Carrots.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Omega 6
- 14 ounces of Industrial Canola Oil with Antifoaming Agent for Salads, Woks and Light Frying provide inadequate amounts of Carbohydrate and Fiber
- Both Boiled and Drained Frozen Carrots as well as Industrial Canola Oil with Antifoaming Agent Principal Uses Salads, Woks and Light Frying provide inadequate amounts of Protein in 14 ounces.