Nutrient Comparison: Cooked Frozen Carrots VS Peach nectar, canned, with added ascorbic acid per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots versus 14 oz of Peach nectar, canned, with added ascorbic acid to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots vs Peach nectar, canned, with added ascorbic acid:
- 14 ounces of Cooked Frozen Carrots have 30.2 times more Vitamin A, 1.9 times more Vitamin B2, 2.1 times more Vitamin B3, 3.5 times more Vitamin B5, 2.3 times more Vitamin B6, 11 times more Vitamin B9 and 1.7 times more Vitamin E than Peach nectar, canned, with added ascorbic acid.
- While 14 oz of Peach nectar, canned, with added ascorbic acid contain 2 times more Vitamin B1 and 13.1 times more Vitamin C than Boiled and Drained Frozen Carrots.
- 14 ounces of Peach nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin B2, Vitamin B3, Vitamin B5 and Vitamin B9
- Both Boiled and Drained Frozen Carrots as well as Peach nectar, canned, with added ascorbic acid have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Carrots vs Peach nectar, canned, with added ascorbic acid:
- 14 ounces of Cooked Frozen Carrots have 5.8 times more Calcium, 4.6 times more Copper, 7.6 times more Iron, 2.2 times more Magnesium, 11.9 times more Manganese, 6.2 times more Phosphorus, 3.8 times more Potassium, 7.4 times more Sodium and 17.5 times more Zinc than Peach nectar, canned, with added ascorbic acid.
- Both Cooked Frozen Carrots and Peach nectar, canned, with added ascorbic acid contain similar levels of Water per 14 ounces.
- 14 ounces of Peach nectar, canned, with added ascorbic acid lack sufficient amounts of Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots have 33 times more Fiber than Peach nectar, canned, with added ascorbic acid.
- While 14 oz of Peach nectar, canned, with added ascorbic acid contain 1.3 times more Omega 3, 1.5 times more Carbohydrate, 2.7 times more Sugars and 19.2 times more Fructose than Boiled and Drained Frozen Carrots.
- 14 ounces of Peach nectar, canned, with added ascorbic acid provide inadequate amounts of Fiber
- Both Boiled and Drained Frozen Carrots as well as Peach nectar, canned, with added ascorbic acid provide inadequate amounts of Energy, Omega 6 and Protein in 14 ounces.