Nutrient Comparison: Cooked Frozen Carrots VS Soymilk (all flavors), nonfat, with added calcium, vitamins A and D per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots versus 14 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots vs Soymilk (all flavors), nonfat, with added calcium, vitamins A and D:
- 14 ounces of Cooked Frozen Carrots have 13.9 times more Vitamin A, 1.4 times more Vitamin B1, 1.3 times more Vitamin B3, 3.5 times more Vitamin B6, 1.6 times more Vitamin B9, more Vitamin C, 12.6 times more Vitamin E and 5.9 times more Vitamin K than Soymilk (all flavors), nonfat, with added calcium, vitamins A and D.
- While 14 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 4.7 times more Vitamin B2, more Vitamin B12 and more Vitamin D than Boiled and Drained Frozen Carrots.
- 14 ounces of Cooked Frozen Carrots have insufficient amounts of Vitamin B12 and Vitamin D
- 14 ounces of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D have insufficient amounts of Vitamin B1, Vitamin B6, Vitamin B9, Vitamin C, Vitamin E and Vitamin K
Comparing minerals per 14 ounces for Cooked Frozen Carrots vs Soymilk (all flavors), nonfat, with added calcium, vitamins A and D:
- 14 ounces of Cooked Frozen Carrots have 1.5 times more Iron, 1.8 times more Potassium and 3.5 times more Zinc than Soymilk (all flavors), nonfat, with added calcium, vitamins A and D.
- While 14 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 3.3 times more Calcium, 1.5 times more Copper, 2.8 times more Phosphorus and 3 times more Selenium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain similar levels of Magnesium, Sodium and Water per 14 ounces.
- 14 ounces of Cooked Frozen Carrots lack sufficient amounts of Selenium
- 14 ounces of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D lack sufficient amounts of Zinc
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots have 11 times more Omega 3, 1.9 times more Carbohydrate and 16.5 times more Fiber than Soymilk (all flavors), nonfat, with added calcium, vitamins A and D.
- While 14 oz of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D contain 4.3 times more Protein than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Soymilk (all flavors), nonfat, with added calcium, vitamins A and D offer comparable quantities of Sugars per 14 ounces.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Protein
- 14 ounces of Soymilk (all flavors), nonfat, with added calcium, vitamins A and D provide inadequate amounts of Omega 3 and Fiber
- Both Boiled and Drained Frozen Carrots as well as Soymilk (all flavors), nonfat, with added calcium, vitamins A and D provide inadequate amounts of Energy and Omega 6 in 14 ounces.