Nutrient Comparison: Cooked Frozen Carrots VS Soymilk, original and vanilla, light, unsweetened, 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, original and vanilla, light, unsweetened, 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, original and vanilla, light, unsweetened, with added calcium, vitamins A and D:
- 14 ounces of Cooked Frozen Carrots have 1.6 times more Vitamin B9 and more Vitamin C than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
- While 14 oz of Soymilk, original and vanilla, light, unsweetened, 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, original and vanilla, light, unsweetened, with added calcium, vitamins A and D have insufficient amounts of Vitamin B9 and Vitamin C
Comparing minerals per 14 ounces for Cooked Frozen Carrots vs Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D:
- 14 ounces of Cooked Frozen Carrots have 1.6 times more Potassium and 3.5 times more Zinc than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
- While 14 oz of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D contain 3.5 times more Calcium and 3.3 times more Phosphorus than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D contain similar levels of Iron, Magnesium, Sodium and Water per 14 ounces.
- 14 ounces of Soymilk, original and vanilla, light, unsweetened, 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 2 times more Carbohydrate, 10 times more Sugars and 5.5 times more Fiber than Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D.
- While 14 oz of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D contain 4.5 times more Protein than Boiled and Drained Frozen Carrots.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Protein
- 14 ounces of Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D provide inadequate amounts of Fiber
- Both Boiled and Drained Frozen Carrots as well as Soymilk, original and vanilla, light, unsweetened, with added calcium, vitamins A and D provide inadequate amounts of Energy in 14 ounces.