Nutrient Comparison: Cooked Frozen Carrots VS Scallop Summer Squash per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots versus 14 oz of Scallop Summer Squash to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots vs Scallop Summer Squash:
- 14 ounces of Cooked Frozen Carrots have 76.9 times more Vitamin A, 1.2 times more Vitamin B2, 1.7 times more Vitamin B5, 7.8 times more Vitamin E and 4.1 times more Vitamin K than Scallop Summer Squash.
- While 14 oz of Raw Scallop Summer Squash contain 2.3 times more Vitamin B1, 1.4 times more Vitamin B3, 1.3 times more Vitamin B6, 2.7 times more Vitamin B9 and 7.8 times more Vitamin C than Boiled and Drained Frozen Carrots.
- 14 ounces of Scallop Summer Squash have insufficient amounts of Vitamin A and Vitamin E
- Both Boiled and Drained Frozen Carrots as well as Raw Scallop Summer Squash have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Carrots vs Scallop Summer Squash:
- 14 ounces of Cooked Frozen Carrots have 1.8 times more Calcium, 1.3 times more Iron, 59 times more Sodium and 1.2 times more Zinc than Scallop Summer Squash.
- While 14 oz of Raw Scallop Summer Squash contain 2.1 times more Magnesium than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Scallop Summer Squash contain similar levels of Copper, Manganese, Phosphorus, Potassium and Water per 14 ounces.
- 14 ounces of Scallop Summer Squash lack sufficient amounts of Calcium
- Both Boiled and Drained Frozen Carrots as well as Raw Scallop Summer Squash lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots have 2 times more Carbohydrate, 1.7 times more Sugars and 2.8 times more Fiber than Scallop Summer Squash.
- While 14 oz of Raw Scallop Summer Squash contain 2.1 times more Protein than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Scallop Summer Squash offer comparable quantities of Omega 3 per 14 ounces.
- 14 ounces of Cooked Frozen Carrots provide inadequate amounts of Protein
- Both Boiled and Drained Frozen Carrots as well as Raw Scallop Summer Squash provide inadequate amounts of Energy and Omega 6 in 14 ounces.