Nutrient Comparison: Cooked Frozen Carrots VS Turnips per 14 oz
Compare the macro and micronutrient content in 14 oz of Cooked Frozen Carrots versus 14 oz of Turnips to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 14 ounces of Cooked Frozen Carrots vs Turnips:
- 14 ounces of Cooked Frozen Carrots have more Vitamin A, 1.2 times more Vitamin B2, 33.7 times more Vitamin E and 136 times more Vitamin K than Turnips.
- While 14 oz of Raw Turnips contain 1.3 times more Vitamin B1, 1.4 times more Vitamin B9 and 9.1 times more Vitamin C than Boiled and Drained Frozen Carrots.
- Both Cooked Frozen Carrots and Turnips provide similar amounts of Vitamin B3, Vitamin B5 and Vitamin B6 per 14 ounces.
- 14 ounces of Turnips have insufficient amounts of Vitamin A, Vitamin E and Vitamin K
- Both Boiled and Drained Frozen Carrots as well as Raw Turnips have insufficient amounts of Vitamin B12 and Vitamin D in 14 ounces.
Comparing minerals per 14 ounces for Cooked Frozen Carrots vs Turnips:
- 14 ounces of Cooked Frozen Carrots have 1.8 times more Iron, 1.2 times more Manganese and 1.3 times more Zinc than Turnips.
- Both Cooked Frozen Carrots and Turnips contain similar levels of Calcium, Copper, Magnesium, Phosphorus, Potassium, Sodium and Water per 14 ounces.
- Both Boiled and Drained Frozen Carrots as well as Raw Turnips lack sufficient amounts of Selenium in 14 ounces.
Comparison of macro-nutrients per 14 ounces:
- 14 ounces of Cooked Frozen Carrots have 1.2 times more Carbohydrate and 1.8 times more Fiber than Turnips.
- Both Cooked Frozen Carrots and Turnips offer comparable quantities of Omega 3 and Sugars per 14 ounces.
- Both Boiled and Drained Frozen Carrots as well as Raw Turnips provide inadequate amounts of Energy, Omega 6 and Protein in 14 ounces.