Nutrient Comparison: Cooked Frozen Carrots VS Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots versus 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
- 14 ounces of Cooked Frozen Carrots have 1.9 times more Vitamin E than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 8.3 times more Vitamin B1, 1.7 times more Vitamin B6 and 2.8 times more Vitamin B9 than Boiled and Drained Frozen Carrots.
Comparing minerals per 14 ounces for Cooked Frozen Carrots vs Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour:
- 14 ounces of Cooked Frozen Carrots have 2 times more Water than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 1.4 times more Copper, 1.7 times more Iron, 3.8 times more Magnesium, 4 times more Manganese, 4.1 times more Phosphorus, 15.3 times more Selenium, 9.2 times more Sodium and 2.2 times more Zinc than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain similar levels of Calcium and Potassium per 14 ounces.
- 14 ounces of Cooked Frozen Carrots lack sufficient amounts of Selenium
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots have 1.4 times more Sugars than Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour.
- While 14 oz of Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour contain 6.9 times more Energy, 12.1 times more Fat, 5.2 times more Carbohydrate, 5.5 times more Fructose and 9.7 times more Protein than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Rolls, gluten-free, white, made with brown rice flour, tapioca starch, and sorghum flour offer comparable quantities of Fiber per 14 ounces.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Energy and Protein