Nutrient Comparison: Cooked Frozen Carrots VS Boiled Red Sweet Peppers with Salt per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots versus 14 oz of Boiled Red Sweet Peppers with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots vs Boiled Red Sweet Peppers with Salt:
- 14 ounces of Cooked Frozen Carrots have 5.8 times more Vitamin A, 1.2 times more Vitamin B2, 2.2 times more Vitamin B5 and 2.7 times more Vitamin K than Boiled Red Sweet Peppers with Salt.
- While 14 oz of Boiled and Drained Red Sweet Peppers with Salt contain 2 times more Vitamin B1, 2.8 times more Vitamin B6, 1.5 times more Vitamin B9, 74.3 times more Vitamin C and 1.6 times more Vitamin E than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Boiled Red Sweet Peppers with Salt provide similar amounts of Vitamin B3 per 14 ounces.
- 14 ounces of Boiled Red Sweet Peppers with Salt have insufficient amounts of Vitamin B5
- Both Boiled and Drained Frozen Carrots as well as Boiled and Drained Red Sweet Peppers with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Carrots vs Boiled Red Sweet Peppers with Salt:
- 14 ounces of Cooked Frozen Carrots have 3.9 times more Calcium, 1.3 times more Copper, 1.5 times more Manganese, 1.7 times more Phosphorus and 2.9 times more Zinc than Boiled Red Sweet Peppers with Salt.
- While 14 oz of Boiled and Drained Red Sweet Peppers with Salt contain 4 times more Sodium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Boiled Red Sweet Peppers with Salt contain similar levels of Iron, Magnesium, Potassium and Water per 14 ounces.
- 14 ounces of Boiled Red Sweet Peppers with Salt lack sufficient amounts of Calcium and Zinc
- Both Boiled and Drained Frozen Carrots as well as Boiled and Drained Red Sweet Peppers with Salt lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots have 4.4 times more Omega 3, 1.3 times more Carbohydrate and 2.8 times more Fiber than Boiled Red Sweet Peppers with Salt.
- Both Cooked Frozen Carrots and Boiled Red Sweet Peppers with Salt offer comparable quantities of Sugars per 14 ounces.
- 14 ounces of Boiled Red Sweet Peppers with Salt provide inadequate amounts of Omega 3
- Both Boiled and Drained Frozen Carrots as well as Boiled and Drained Red Sweet Peppers with Salt provide inadequate amounts of Energy, Omega 6 and Protein in 14 ounces.