Nutrient Comparison: Cooked Frozen Carrots VS Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots versus 14 oz of Pineapple juice, canned or bottled, unsweetened, without 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 Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid:
- 14 ounces of Cooked Frozen Carrots have more Vitamin A, 1.8 times more Vitamin B2, 2.1 times more Vitamin B3, 3.1 times more Vitamin B5, 50.5 times more Vitamin E and 45.3 times more Vitamin K than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
- While 14 oz of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contain 1.9 times more Vitamin B1, 1.6 times more Vitamin B9 and 4.3 times more Vitamin C than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid provide similar amounts of Vitamin B6 per 14 ounces.
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid have insufficient amounts of Vitamin A, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Pineapple juice, canned or bottled, unsweetened, without 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 Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid:
- 14 ounces of Cooked Frozen Carrots have 2.7 times more Calcium, 1.7 times more Iron, 3.9 times more Phosphorus, 1.5 times more Potassium, 29.5 times more Sodium and 3.2 times more Zinc than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
- While 14 oz of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contain 3 times more Manganese than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contain similar levels of Copper, Magnesium and Water per 14 ounces.
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid lack sufficient amounts of Calcium, Phosphorus and Zinc
- Both Boiled and Drained Frozen Carrots as well as Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots have 2.4 times more Omega 3 and 16.5 times more Fiber than Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid.
- While 14 oz of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid contain 1.7 times more Carbohydrate, 2.4 times more Sugars and 13.6 times more Fructose than Boiled and Drained Frozen Carrots.
- 14 ounces of Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Pineapple juice, canned or bottled, unsweetened, without added ascorbic acid provide inadequate amounts of Energy, Omega 6 and Protein in 14 ounces.